masala puri recipe | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri |
by Tarla Dalal
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masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | with 16 amazing images.
masala puri is a popular Indian deep fried bread. Made from a dough of whole wheat flour, chilli powder, haldi and hing, masala poori is easy and quick to make.
In Gujarat, it’s known as Gujarati masala puri while in Maharashtra they call it Maharashtrian Tikkat puri.
We have masala poori with curd and that can form a filling Gujrati breakfast. Often we have Maharashtrian Tikkat puri with Aloo ki Sukhi Sabzi or jeera aloo.
For my kids tiffin box, i pack masala puri with some quick mango chunda.
These spicy puris can be served at mealtime or as a tea-time snack. As a variant, you can make crispy masala puris by pricking them and then deep 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.
Enjoy masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | with detailed step by step photos.
- To make masala puri, 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 24 equal portions and roll out each portion into a 75 mm. (3") diameter circle.
- Heat the oil in a kadhai and deep-fry the masala puris one at a time on a high flame till they are golden brown in colour from both the sides.
- Serve the masala puris hot with fresh curds.
Masala Puri Video by Tarla Dalal
Masala Puri ( Gujarati Recipe) 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 :
To prepare the dough for soft, puffy masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri |, 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 puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | 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 24 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 Gujarati masala poori hot. You can enjoy the poori with Quick Mango Chunda, Rasawala Bateta Nu Shaak, Fresh Curds.
Nutrient values (Abbrv) per puri
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