Trust me or not, those who have tried masala puri will never forget the taste. whether it is street food or a quick and easy recipe at home, masala puri is simply irresistible.
Still, I prepare masala puri recipe quite often as they are so convenient to have on hand, and because I want my puri to be extra flavorful.
While cooking, I always brainstorm how to make it more interesting and flavorful.
Finally, I have come up with this masala puri recipe that is simple but packs a flavorful punch.
This recipe for masala puri is the result of long hours of experimentation, with a focus on perfecting the spices and consistency. Let’s cook.
Table of Contents
What are the different types of Puri?
So, first put your hands up if you’ve ever had puri at a restaurant or street food stall. I always eat puri as part of my breakfast meal, and street food puri is very similar to the recipe that I am sharing with you today.
Typically puris will be shaped into small balls, though they can also be flattened out more.
There are many variations of the puri recipe from the simplest to more complex preparations involving spices and fried onions.
The three most popular types of puri include Alu puri, Beetroot puri, and Lucchi.
Alu puri is made with gram flour while beetroot and luchi are made with Besan (Also known as Gram-Flour).
The spices used to make these types of puris vary depending on the region it’s from.
I like alu puri the most as it is a simple recipe to follow.
But masala puri is something more appealing to me.
What are masala puri?
Masala puri is puffs of masala-seasoned rice flour that are deep-fried and served with chutney, pickles, or mint chutney.
They can also be consumed as a snack. Those who never tried masala puri are in for a real treat when they do.
The most popular masala puri recipe usually includes finely cooked spices, cumin and coriander seeds, white peas, pudina, and chilies. Not only this, for the curry there will be many variations.
Let me tell you one thing, though I will show you how to make masala puri at home, the process is really long.
I advise you to sit tight and get ready for a long cook. But trust me, the end result will be worth it.
One more banana recipe recommendation: Kelly and Ryan’s recipes.
Masala Puri Recipe
- Prep Time8 hr 15 min
- Cook Time30 min
- Total Time8 hr 45 min
- YieldMasala Puri
- Serving Size6
- Energy441 cal
Ingredients of Masala Puri Recipe
For pressure cooking ingredients
- 1 cup of white peas
- Pure water for soaking overnight
- Peeled and chopped 1 large potato
- 1/2 teaspoon turmeric
- 1/2 teaspoon clove
- 3 cups of water for pressure cooking
For the masala paste preparation
- 2 tablespoon oil
- 1 teaspoon saunf
- 1 large onion sliced
- 1 teaspoon garlic paste
- 1 large fresh tomato chopped
- 1/2 cup of pudina
- 3/4 cup of coriander
For the curry mix
- Salt as preferred
- 1 cup pure water
- 1/2 teaspoon garam masala
- 1/4 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 tsp chili powder ( You can increase it as you prefer)
- Cinnamon 1 inch
- 1 Bay leaf
- 3/4 teaspoon jeera must
- 2 tablespoon oil
Instructions for Masala Puri Recipe
Rinse the white peas and soaked overnight in enough water to cover them by 2 inches.
Drain and discard the water, add fresh 3 cups of water to the pressure cooker
Add one potato, turmeric, and clove as mentioned above.
Cook for 6 whistles or 11 minutes under pressure then open
Now mash the potato and set aside
Heat the oil in a masala puri masala paste mixture as much mentioned above.
Add 2 tablespoons of oil and 1 teaspoon of fennel to this paste.
Then add onion slices, and the garlic paste, and sauté until transparent.
Now add tomato chopped and pudina.
Stir well and cook for 1 minute or until all ingredients are cooked through.
This time you can add 3/4 cup coriander and 1/2 cup mint.
We have to blend the paste and mix it well.
Light a fire in the kadai and add 1 inch of cumin, bay leaves, and cinnamon stick.
When these spices start crackling add chili, cumin, and coriander powder to it
Now slowly add boiled white peas into the kadai while stirring continuously.
Add water as per requirement while adding masala paste till a smooth consistency is achieved.
Cook on a low flame for 5 to 6 minutes or until all ingredients are cooked through.
Assemble masala puri with pudina mixture, green chutney, and mint leaves.
Serve hot masala puri for a delicious appetizer or main course.
- Serving Size6
- Amount per serving
- % Daily Value*Standard DV
- Total Fat12 g78 g15.38%
- Saturated Fat1 g20 g5%
- Trans Fat1 g
- Polyunsaturated Fat- g
- Monounsaturated Fat- g
- Cholesterol- mg300 mg0%
- Sodium657 mg2300 mg28.57%
- Total Carbohydrate68 g275 g24.73%
- Dietary Fiber20 g28 g71.43%
- Total Sugars11 g
- Added Sugars- g50 g0%
- Sugar Alcohal- g
- Protein22 g50 g44%
- Vitamin D (Cholecalciferol)- IU800 IU0%
- Calcium489 mg1300 mg37.62%
- Iron17 mg18 mg94.44%
- Potassium2155 mg4700 mg45.85%
- Vitamin A- mcg900 mcg0%
- Vitamin C (Ascorbic Acid)- mg90 mg0%
- Vitamin E (Tocopherol)- IU33 IU0%
Pro Tips to make the Masala Puri Recipe tastier:
1) You can adjust the spices to your personal taste. Try different chili powders, garam masala, cumin seeds, and more to make it even more flavorful!
2) You don’t have to use all of the masala paste mixtures. You could either save some for later or simply omit it altogether if you don’t have any on hand.
3) If you find that the puri is getting too thick after blending, add a bit of water until desired consistency is reached.
4) After the puri is cooked, simply place them on a paper towel to absorb excess oil
Health benefits of the homemade masala puri recipe
First, Let’s agree that homemade puri is made with fresh ingredients and it is definitely healthier than the puri you’ll find in the food court.
Usually, the puri we buy at the food court are deep-fried in oil and often loaded up with unhealthy additives. So, never shell out for puri from the food court again.
From this viewpoint, puri is healthy.
But now let’s be honest, this dish is more unhealthy than its benefits. We all know oil is unhealthy, right? Well, also puri is loaded up with masala powder which can give you a headache at the very least.
So be mindful of how many puris you eat and make sure they’re not ruining your diet.
Of course, you can eat this to say tata to your hungry self, but it’s not the healthiest way to go about things. Moderation is key.
Our previous article: Delicious crabs legs recipe.
Frequently asked questions:
Q: How much masala paste do I need?
A: Depending on the recipe, you will need 1 tsp to 3 tsp of the masala paste. Too much use of masala can be unhealthy.
However, it is better to use a softer variety so the masala paste blends easily into the dough and doesn’t cause any indigestion.
Q: Can masala puri be frozen?
A: Yes, puri can be frozen. Simply you can place them in a freezer-safe container and they’ll keep for up to two days. The next day, fry again in oil or ghee and serve.
Q: Is masala puri gluten-free?
A: The bad news is puri typically contains wheat flour, so it’s not always gluten-free.
The good news is you can find alternatives such as rice flour or chickpea flour in most grocery stores. After that make your puri as directed.
From the masala puri recipe, we can tell that this dish is not just delicately made but also delicious.
The crispiness of the puris, coupled with tangy salted chutney, make this an amazing snack for any occasion.
Try making masala puri at home today and surprise your friends.
Make sure you keep it healthy and moderate your intake by eating puri in small amounts.