Step by Step Masala Puri2013-12-20
Masala Puri is a popular, mild spicy, deep fried Indian bread. It’s a good alternative of roti or plain paratha and involves similar directions and ingredients. Serve it with aloo curry, shrikhand or basundi for delicious lunch. Try this simple and easy recipe and make your lunch or dinner a bit different.
1 cup Wheat Flour (Chapati flour)
1/3 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Coriander Powder
1/4 teaspoon Black Pepper Powder (optional)
2 teaspoons Oil + for deep frying
Take wheat flour, turmeric powder, red chilli powder, coriander powder, black pepper powder, salt and 1-teaspoon oil in a large bowl and mix all ingredients well.
Slowly pour water in small quantities in the center. Mix flour with water and prepare dough. Best dough is prepared when water and flour mixture is mixed by moving hand in spiral direction from the center of the bowl to outer edges. Pour water as required and knead until a little stiff (like paratha dough) and smooth non-sticky dough is formed.
After 8-10 minutes, grease its surface with 1-teaspoon oil, knead it again and make its surface smooth. Divide it into 16 equal parts and give each part a round shape of ball.
Take one ball, slightly grease it with oil and place it on roti making board. Flatten and roll it out into circular shape having approx 4 to 5 inch diameter (oil will prevent dough sticking to roti making board). Do not roll it out very thin or thick otherwise poori will not puff up when frying.
Repeat the process for remaining dough balls.
Heat cooking oil in kadai over medium flame. When it is sufficiently hot for deep-frying, proceed to next step. You can check whether oil is hot enough or not for deep-frying by dropping a small amount of dough in it. If it immediately comes to surface, then oil is sufficiently hot. Carefully slide rolled circle in oil and it should immediately come to the surface. Gently press it with spatula.
When it swells like a ball, flip it and cook other side until light brown. This entire deep frying process should not take more than 30 to 60 seconds.
Drain and transfer it to plate. Based on the size of frying pan, you can deep fry up to 2-3 puris at a time. Deep fry remaining puris. Masala puris are now ready; serve them hot.
- Dough should not be very stiff or very soft. If it is stiff, add some water and knead again. If its soft, add some wheat flour and knead again. Cover it with wet cloth and keep aside for 8-10 minutes.
- If you are making it in large quantity, then arrange rolled circles individually in plate and cover them with a muslin cloth or paper. Do not keep them idle for more than 10 minutes after rolling.
- Make sure that oil is hot enough to cook otherwise puri will not puff up.