Masala puris – puris made with whole wheat flour and spices.
Puris are deep fried flatbread which is popular all over India. They can be paired with dry sabzis, curries or shrikhand. Masala puris are a variant of the regular puris and is made by adding certain spices to the whole-wheat flour. These puris taste so good that they can be had without any accompaniment. However, they can be served with dry potato sabzi, Punjabi Chole, Rajasthani Aloo ki sabzi, Dahiwaale Aloo etc. Here goes the recipe:
2 cups whole-wheat flour (gehu ka aata)
1 tsp carom seeds (ajwain)
1 tsp nigella seeds (kalonji)
2 tbsp dried fenugreek leaves (kasuri methi)
¾ tsp turmeric powder (haldi)
1 tsp red chilly powder (laal mirch)
Salt as per taste (namak)
1 tsp oil (tel)
Oil for frying the puris
- In a mixing bowl, add whole-wheat flour, carom seeds, nigella seeds, kasuri methi, turmeric powder, red chilly powder and salt.
- Mix all the ingredients well.
- Now, add water as required, knead and make a stiff dough.
- Add a tsp of oil, once the dough is made, and knead again for few minutes.
- There is no need to rest the dough.
- Puris can be made immediately.
- Divide the dough into small balls.
- Take a dough ball, dust it with wheat flour and roll into small puri.
- The puri should not be very thick or very thin.
- Heat oil in a pan.
- Drop the puri into hot oil.
- Deep fry the puris on medium flame.
- Keep turning the puri and fry from both sides.
- Once fried, remove the puri using a slotted spoon.
- Repeat the same with remaining dough balls.
- Serve masala puris as it is or with sabzis/ curries.
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