Gujarati Masala Puri is traditional deep fried savoury crackers people make during Diwali and Holi. It is very easy recipe and I have made these puris using whole flour and spices. Here is how to make masala puri recipe at home.
This crispy puri forms an ideal snack to go along with hot cup of chai for breakfast or teatime.
This also makes a good and healthy finger food for kids. They can easily munch on this puri.
No more junk chips! Why?
Because, masala puri is a perfect snack to pack for school snack boxes. It also makes a great nibbles for journey or picnics.
This crisp golden Gujarati masala puri preparation is so simple and easy.
It do not require fancy ingredients. All we need is basic ingredients available in kitchens.
If you are making this for small kids, then go easy on reducing the chili or other spices. or simply skip it.
here is how to do this easy and super delicious masala puri at home…
How to make Gujarati Masala Puri
In a large bowl combine multi-grain flour, rice flour, haldi, coriander seeds, cumin seeds, asafoetida, red chili powder, salt and 2 table spoon oil. Mix them well.
Add little water and start kneading the dough.
The dough should be of stiff consistency. Cover with a damp cloth and keep it aside for 25 to 30 mins.
Now, divide the dough into 4 to 5 equal balls.
Heat enough oil in a kadhai.
Take a ball, lightly grease it and roll it out into a thin disc ( approx 2-3 mm thickness)
Prick it all over and cut it with any round cutter depending upon the size of the pooris you prefer.
Once the oil is hot, deep fry the puris on medium flame until crisp and golden.
Drain it on an absorbent paper.
Repeat the same for the rest of the dough balls.
Cool them and store them in a clean airtight container up to 2 weeks.
Savour them with a cup of tea at breakfast or tea time.
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Gujarati Masala Puri Recipe
Gujarati Masala Puri
Ingredients
- 1½ cup Whole wheat flour ( (I have used multigrain flour))
- ½ cup Rice flour
- 1 teaspoon Red Chili Powder ( ( can be adjusted when making for kids))
- 1 teaspoon Cumin Seeds
- ¾ teaspoon Turmeric Powder
- 1 tablespoon Roasted Coriander Seeds (crushed coarsely)
- ¼ teaspoon Asafoetida
- Salt as per taste
- 2 tablespoon Oil
- Water for kneading the dough
- Oil for Deep Frying
Instructions
- In a large bowl, combine all the ingredients along with 2 tablespoons of oil. Mix them well.
- Add little water and start kneading the dough.
- The dough should be of stiff consistency. Cover with a damp cloth and keep it aside for 25 to 30mins
- Now, divide the dough into 4 to 5 equal balls.
- Heat enough oil in a kadhai.
- Take a ball, lightly grease it and roll it out into a thin disc ( approx 2-3 mm thickness)
- Prick it all over and cut it with any round cutter depending upon the size of the pooris you prefer
- Once the oil is hot, deep fry the puris on medium flame until crisp and golden.
- Drain it on an absorbent paper.
- Repeat the same for the rest of the dough balls.
- Cool them and store them in a clean airtight container up to 2 weeks.
- Enjoy them with a cup of tea at breakfast or tea time.
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