Masala Puris Served with Curds and Chunda, Masala Puri for Breakfast
by Tarla Dalal
Added to 43 cookbooks
This recipe has been viewed 34037 times
masala puris with curds | masala puris for breakfast | deep fried masala puris | with 16 amazing images.
A simple dough of whole wheat flour is pepped up with everyday spice powders and then deep fried, which give the deep fried masala puris a fabulous flavour.
These flavour-packed masala puris with curds are perfect to have for breakfast when you are in the mood for something traditional, but don’t have enough time to prepare an elaborate spread with accompaniments and all.
The masala puris for breakfast are so tasty that you can just serve them with curd and Chunda to make a satiating breakfast.
Enjoy masala puris with curds | masala puris for breakfast | deep fried masala puris | with detaield step by step photos.
- To make masala puris, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Divide the dough into 24 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the masala puris immediately with curds or chunda.
Masala Puris Served with Curds and Chunda, Masala Puri for Breakfast recipe with step by step photos
Pooris or puris are a popular Indian fried bread. They are usually served as a side dish with subzi or curries especially made with potatoes. In Northern region, they are served with sooji halwa while in Western region, they are served with shrikhand or aamras. Poori is considered as a heavy food so, if you are someone facing gastric issues, do add a little ajwain the poori dough. A similar version called as Luchi is popular in the Eastern India. Our website even has a huge collection of poori variations which you can refer and learn delights like :
● Masala Coorgi Puris
● Urad Dal Puris
To prepare the dough for soft, puffy masala puris with curds | masala puris for breakfast | deep fried masala puris in a deep bowl, take gehun ka atta. Many people even add semolina to make the puri crispier.
To perk up the poori recipe, we will be adding turmeric powder.
For the masala puri, we will also add asafoetida. Additionally, you can toss in some ajwain which will also aid in digestion.
Finally, add chilli powder to the flour. You can add green chilli paste instead of red chilli powder.
Add 1 tbsp of oil. Oil can be swapped with melted ghee. This fat basically helps in making soft masala pooris.
Add salt. You can adjust the number of spices and quantity depending on the flavour you would enjoy.
Gradually add water and combine all the ingredients. We have used approx. 6 tbsp of water.
Knead into a firm stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour will rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying.
Once the masala puris with curds | masala puris for breakfast | deep fried masala puris dough is formed, cover it with a lid or damp muslin cloth and keep aside for 15 to 20 minutes.
To roll the masala puri for frying, after 20 minutes, divide the dough into 20 equal portions.
Apply little oil on the rolling board.
Place a portion of the dough on it and press it lightly.
Roll out a portion into a 75 mm. (3") diameter round. If the dough is sticking a lot, apply a little oil to the rolling board which will help you roll the poori easily. The poori should neither be too thick or too thin.
Similarly, roll out all the portions and spread out on a plate. Do cover them with a damp cloth while you are heating/frying all the poori to prevent them from drying.
To deep-fry masala puri, heat the oil in a deep kadhai and carefully put 3-4 puris to fry at a time.The oil should neither be too hot or too cold. To check if the oil is at the right temperature or no, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the poori quickly. If it takes a lot of time, the oil is not hot enough and this would make the puri absorb a lot of oil. The trick to get a perfectly fluffy tikhat poori is to add a puri in hot oil and gently press it with the slotted spoon.
Fry 2 -3 masaledar poori at a time till they turn golden brown in colour from both sides.
Drain the Gujarati tikhi puri on absorbent paper.
Serve the masala puris with curds | masala puris for breakfast | deep fried masala puris hot. You can enjoy the poori with Quick Mango Chunda, Rasawala Bateta Nu Shaak, Fresh Curds.
Nutrient values (Abbrv) per puri
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.