Posted on: September 30, 2021 Posted by: Joven Comments: 0

Masaledar poori is a spicy and tasty variation of the ever popular poori or Indian fry bread. These masala poori are made with healthy whole wheat flour, flavorful spices and seasonings. They can be made for breakfast or brunch or evening snack or can be packed in lunch box.

masala poori served in a plate with a side of potato curry and pickle

Masaledar Poori is a spicy variation of Poori. You can also call these as “masala poori” or “teekha poori”. The word “teekha” means spicy. These spicy pooris are generally made in the Indian states of Maharashtra and Gujarat. You can vary spices as per your requirements.

Basically, these are unleavened spiced fried bread made with whole wheat flour. Spices are used in the dough which gives the poori a unique taste and flavor. There are also other variations of poori like the stuffed poori where potato or peas filling is stuffed inside the poori and then deep-fried.

Now speaking on pooris, there is another kind of a flaky fried bread that is very popular in North India and is called as Kachori. The kachori is stuffed with spiced lentil mixture, potato or peas stuffing. There are a delicious snack to have accompanied with coriander chutney and tea.

This recipe is from my cooking school notes. At home, we make another version of masaledar poori with fewer spices. These pooris can be had just plain with Indian chai or even with potato curry or paneer sabzi.

Step-by-Step Guide

How to make Masaledar Poori

1. In a bowl or pan, add all the spice powders and salt to whole wheat flour. In a clockwise order the spices are:

  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon ajwain or carom seeds
  • ½ teaspoon black pepper powder
  • 1 teaspoon red chili powder
  • and 1 teaspoon salt is added in the center
spices and flours in a bowl

2. Mix the spice powders with the flour with a spoon, so that the spices are evenly distributed in the flour. Then make a well in the center and add 1 teaspoon oil.

You can add any neutral flavored oil. To make a vegetarian version you can also add ghee instead of oil.

add oil to make masala poori dough

3. Add some water in parts.

add water to make masala poori dough

4. Mix and then begin to knead.

kneading masala poori dough

5. As required, add more water in between while kneading dough. The amount of water required to knead the dough depends upon the quality of the flour. I added approx ½ cup water for kneading the dough.

add water to knead masala poori dough

6. Knead into a firm and slightly stiff dough adding sufficient water. The dough should not be soft like a Roti Dough.

dough for masala poori

7. Cover and let the dough rest for 30 minutes.

masala poori dough

8. Dough after 30 minutes. Knead again.

dough for making spicy puri recipe

9. Divide the dough into small or medium-sized balls.

divide masala puri dough into balls

10. Take each ball. Flatten it and spread a bit of oil on both sides. Using oil while rolling is better than using wheat flour, as the whole wheat flour particles get browned or burned in oil, while frying.

rolling masala puri

11. Roll this ball into a small or medium sized circle of medium thickness. Don’t make them too thick or thin.

rolling masala pooris

Frying Masaledar Poori

12. Heat oil in a kadai or pan till it is medium hot. You can use any neutral flavored oil.

When the oil becomes medium hot then gently and carefully slid the rolled masala poori. Begin to deep fry the poori in medium hot oil.

While frying keep the heat to medium or medium high heat. Regulate the heat as needed while frying.

frying masala pooris

13. With the help of a slotted spoon, gently nudge and press so that the pooris puff up.

frying masala poori

14. When the oil stops sizzling, turn over and fry the other side.

frying masala pooris in oil

15. This way you can turn a couple of times for even frying and till the poori has become golden.

When golden, carefully remove using a slotted spoon draining as much oil in the kadai as possible. Then drain them on kitchen paper napkins to remove excess oil. Make all masaledar pooris this way.

masala poori on kitchen paper towels

16. Serve the Masaledar Poori hot plain or with a side potato curry like Jeera Aloo or Dum Aloo or Aloo Matar or Poori Masala or any aloo sabzi.

For best taste and texture enjoy them hot as they are made. If you are not serving immediately then you can keep them in an roti basket. But you will miss the crisp texture when you have them hot or warm.

You can also pack them in tiffin but they will not be crisp and will be soft. Neverthless they will still be delicious.

masala poori served in a plate with a side of potato curry and pickle

If you are looking for similar recipes then do check:

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Masaledar poori is a spicy and tasty fried Indian fry bread made with healthy whole wheat flour, flavorful spices and seasonings. 

Prep Time 35 mins

Cook Time 30 mins

Total Time 1 hr 5 mins

Servings 12 Masala Poori


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This Masala Puri post from the archives (September 2009) has been republished and updated on 30 September 2021.

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