Masala Puri Tikhi Poori

Dear hubby always prefers roti or paratha over the poori. So I rarely make this. But I grew up in the family where I get to eat it often. My mom makes basic poori whenever we have guest over for lunch/dinner or on special occasions. But when it comes to the tikhi puri or masala puri, she usually make this for picnic or travelling. She also pack some sukhi bhaji (dry potato dish) and some pickle or chunda to go with it. The best thing is that you can have this as a snack as well with cup of tea. Or you can have it as a meal with potato side dish. Yea these pooris taste good and texture stays soft even if it is not piping hot. To get this result, you need to store them in container while it is warm. If you let it cool down completely and store then it will become chewy. Check out other puri recipes Rajgira puri  //  Singhare ki puri  // Crispy masala puri  //  Farsi puri

Step By Step Photo Instructions:

1. Take whole wheat flour (atta) in a bowl. Add salt, red chili powder, turmeric powder and coriander powder.
2. Mix well.
3. Add oil and mix till incorporated well using your fingertips.
4. Now start adding little water at a time and keep kneading the dough.
5. Keep kneading till you get smooth and tight dough (NOT SOFT like chapati/roti dough).
6. Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes.
7. After resting time knead the dough once again. Divide the mixture in 24-25 equal portions, Make smooth ball and then flatten it out between your palm.
8. Work with one flatten disc at a time.
9. Roll into 2-3 inch diameter circle. It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise flour will burn while frying and then that burnt black flour particle will stick to the next poori.
10. Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin. poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.
11. Heat the oil in a pan on medium heat. Once hot slice one poori into hot oil.
12. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
13. As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it.
14. Fry the other side until it is light golden brown in color. Do not fry for long time otherwise it will get crispy and hard with dark brown in color. we don’t want that.
15. Remove it from the oil using slotted spoon
16. Place on paper towel lined plate. fry all the pooris same way and serve. I have mentioned all the possible tips in the instructions above, so you will get success to get perfectly puffed pooris. If you want all the tips like a summary, you can check the tips section of my plain poori recipe. Storing the pooris: masala puri are best served fresh. If you are making it for travelling or picnic then Store them in insulated container while it is still warm. If you let it cool completely before storing then it will get chewy. Serving suggestion: Serve this masala puri with any potato side dish like dum aloo, sukhi bhaji, aloo tamatar ki sabji, batatyachi bhaji. Or you can have this as a snack or breakfast with tea. Did you try this masala puri recipe? I’d love to hear about it! Leave a review in the comment section below.