Whole wheat flour (atta) – 1 cup
Carom seeds (Ajwain) – ¼ teaspoon
Cumin seeds – ½ teaspoon
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Salt – to taste
Oil – 2 tablespoons + more for deep frying
Heavy cream – 1 tablespoon, optional
Water – ⅓ cup

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make masala puri

. Take atta, ajwain, cumin seeds, red chili powder, turmeric powder and salt in a bowl. Mix well.
. Add oil and cream.
. Mix it by rubbing between your fingertips till everything is incorporated well.
. Now start adding 1/3 cup of water and knead into tight and stiff dough. Cover it and let it rest for 15 minutes.
. After resting time, knead the dough one more time to smooth out. Then make small, tiny balls, flatten it between your plam. Roll into 2-3 inch diameter circle. They should be of medium thickness (not too thin or not too thick).
. Keep rolling and arrange them on a plate. Keep the plate covered.
. Once you have enough rolled puris, put the oil in a pan on medium heat for deep frying. Once oil is hot, add slide few puris into the hot oil.
. After some time, flip them and fry other side as well. They will partially puff up.
. Once they get crispy, remove them using slotted spatula and keep them on paper towel lined plate.
. Repeat the same frying process till you are done with all the puris.
. Let them cool down completely, Then store them in airtight container.


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