Masala Poori

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Masala Poori


Preparation of Masala pooris is predominantly a tradition during festivals or worship in Northern parts of India

Cooking Time

Preparation Time :5 Min

Cook Time : 10 Min

Total Time : 15 Min


Serves : 6
  • 2 cups wheat flour

  • 1/ cups besan/gram flour

  • 1/3 cups suji/rava/semolina

  • 1/2 tsp chilli powder

  • 1 tsp coriander powder

  • 1/2 tsp saunf powder

  • 2 pinch asafoetida /hing

  • 1/2 tsp kasuri methi

  • 1/2 tsp garam masala

  • 1/2 tsp amchur powder

  • 1/4 tsp salt or to taste


  • Take 2 cups of wheat flour, add all dry ingredients and very little salt to taste,
  • Make the dough like that of paranthas, it should not be too hard or soft.
  • Cover with a damp muslin cloth and keep aside for 10 minutes.
  • Take a small size dough and make a ball, apply some oil and roll out into a 4 inch diameter poori.
  • Heat oil in a kadhai, when the oil is properly heated add the puri and half fry it, take the poori out and keep it aside.
  • Before serving fry the poori again for a few seconds until it is golden in colour.
  • This is the technique I use to make the poori crispy.
  • Serve hot with rasile aaloo, dum aaloo or any other curry you like