Masala Puri, a popular Indian street food, is known for its distinctive blend of spices and crispy texture. Originating from the streets of India, this dish has gained popularity for its tantalising flavours and easy preparation method. Our homemade recipe brings the authentic taste of Indian chaats to your kitchen, allowing you to recreate this crispy delight with simple ingredients. Perfect for an evening snack or a special gathering, Masala Puri is sure to impress with its burst of flavours.
Ingredients:
- 1 cup whole wheat flour
- 2 tablespoons semolina (sooji)
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon ajwain (carom seeds)
- 1/4 teaspoon turmeric powder
- Salt, to taste
- Water, as needed
- Oil, for deep frying
Detailed Cooking Instructions for Masala Puri
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Preparing the Dough:
- Mix Dry Ingredients: In a large mixing bowl, combine 1 cup of whole wheat flour and 2 tablespoons of semolina (sooji). To this, add 1 teaspoon of red chili powder, 1 teaspoon of cumin seeds, 1/2 teaspoon of ajwain (carom seeds), 1/4 teaspoon of turmeric powder, and a pinch of salt. Mix these dry ingredients thoroughly to ensure even distribution of spices.
- Knead the Dough: Gradually add water to the flour mixture. Start with a small amount, mixing it in with your hands. Continue adding water in small increments and knead until the dough comes together in a stiff consistency. The dough should be firm but pliable and not sticky. This process might take about 5-7 minutes of kneading.
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Rest the Dough: Once the dough is kneaded, cover it with a damp cloth and let it rest for about 15 minutes. This resting period allows the gluten in the flour to relax, making the dough easier to roll out.
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Rolling the Puris:
- Divide the Dough: After resting, divide the dough into small, equal-sized balls. Each ball should be about the size of a small lime.
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Roll the Puris: Take each dough ball and flatten it slightly with your palms. Using a rolling pin, roll out each ball into a thin circle, approximately the size of a small saucer. The puris should be thin but not translucent. Keep the rolled out puris covered to prevent them from drying out.
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Frying the Puris:
- Heat the Oil: In a deep frying pan or a wok, heat a substantial amount of oil for deep frying. The oil is ready when a small piece of dough dropped into it sizzles and rises to the surface quickly.
- Fry the Puris: Gently slide one rolled puri into the hot oil. It should puff up almost immediately. Use a slotted spoon to gently press down on the puri, helping it to puff up. Flip the puri and fry until it turns golden brown on both sides, which should take about 30-40 seconds per side.
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Drain Excess Oil: Once the puri is fried to a golden brown color, remove it with the slotted spoon and place it on a plate lined with paper towels to absorb excess oil.
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Serving:
- Serve the Masala Puris hot, ideally as soon as they're fried for the best texture. They can be enjoyed plain or with a side of chutney, such as mint-coriander chutney or tamarind chutney.
- Serve the Masala Puris hot, ideally as soon as they're fried for the best texture. They can be enjoyed plain or with a side of chutney, such as mint-coriander chutney or tamarind chutney.
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Storage (If Needed):
- If you need to store the puris, let them cool completely and then store them in an airtight container. They can stay crisp for a few days.
Enjoy your homemade Masala Puris! This recipe should yield a batch of crispy, flavourful puris that are perfect for snacking or as a part of a larger meal. The spices in the dough give these puris their distinctive flavor, making them a delightful treat for any time of the day.
Serving Suggestion: Enjoy Masala Puri with a side of mint-coriander chutney or tamarind chutney for an authentic Indian street food experience and with an authentic cup of masala chai tea.
