Delicious crispy spicy masala puri which is not only easy to make but taste amazing too.
In Gujarat it is known as Gujrati masala puri and in Maharashtra it is known as Tikhat Puri.
This dish can be served in breakfast with chunda or sweet pickle or in lunch with curd or aloo sabji.
I have a fond childhood memory of my mom making these puris and carru it along with us on our long bus journey to native place.
1 cup Whole Wheat Flour.
1/4 cup Besan.
2 tbsp Rava.
1/2 Turmeric Powder.
1 tsp Red chilli Powder.
1 tsp Dhana Jeera Powder.
1/2 tsp Carom Seeds.
1/4 tsp Asafoetida.
1 tsp Kasoori Methi.
1/2 tsp Sugar.
2 tbsp hot Oil.
Salt to taste.
Water as required to make poori dough.
Oil for deep frying.
In a wide bowl, place whole wheat flour,besan,rava, carom seeds, turmeric powder, red chilli powder, dhana jeera powder, asafoetida, kasoori methi, sugar and salt.
Add hot oil and mix well into the flour mixture. Slowly add water to form a slightly firm dough.
Cover and allow to sit for 10 minutes.
Now divide the kneaded poori dough into approx 15 portions. Shape them into round balls.
Coat the working surface as well as the rolling pin with a little oil. Coat each ball with a little oil (do not dust with flour) and roll into a flat 4″ round shape with 1/4″ thickness.
Heat oil in a heavy bottomed vessel or kadhai till hot. If you place a small piece of dough in the oil, it should sizzle up. Reduce heat to medium and place a rolled puri into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up.
Flip over the poori and allow to cook for a few seconds till it attains a light golden shade. Place the poori over an absorbent paper towel to absorb excess oil.
Prepare pooris with the rest of the balls and serve warm with aloo bhaji, pickle or any curry of your choice.