Masala Puri ( Gujarati Recipe)
by Tarla Dalal
Added to 277 cookbooks
This recipe has been viewed 107965 times
These spicy puris can be served at mealtime or as a tea-time snack. As a variant, you can make crispy puris by pricking them and then frying on a medium flame—you can stock these in jars for your children to help themselves when hunger attacks them between meals! alternatively, you can also bake the puris instead of deep-frying, but make sure you roll them thinly and prick them before baking.
- Combine all the ingredients in a bowl and knead into a firm dough using enough water. Keep aside for 15 to 20 minutes.
- Divide the dough into 10 equal portions and roll out each portion into a 75 mm. (3") diameter circle.
- Heat the oil in a kadhai and deep-fry the puris one at a time on a high flame till they are golden brown in colour from both the sides.
- Serve hot with fresh curds.
Nutrient values per per puri
|Vitamin A||61.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||0 mg|
|Folic Acid||3.9 mcg|
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