Masala Cheese Puri (Poori)

Variations In Masala Cheese Puri:

You can add freshly chopped basil leaves, fenugreek leaves (methi) or spinach in the dough of puri for a fresh flavor. Any other local variety of green can also be added. 

Furthermore, you can use one medium-size boiled potato (grated) in the garlic puri dough instead of grated paneer. After adding potato, cheese puri tastes more like an aloo kachori. 

To make the puri a little bit spicy, add a teaspoon of red chili flakes or the Kashmiri red chili powder. 

Watch How To Make Masala Cheese Puri:

What To Serve With Masala Cheese Puri?

Herb Roasted Potato

Indian Style Masala Aloo

Spring Onion Raita

Aam Ka Chundo (Meethi Chutney)

Gobi Gajar Ka Achaar (Pickle)

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Masala Cheese Puri Recipe

Masala Cheese Puri is a delicious Indian breakfast loaded with cheese, herbs, and paneer. Learn how to make cheese puri in a few simple steps. 

5 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: Indian

Keyword: cheese poori, masala cheese puri, masala garlic poori

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 10 Puri

Author: Hina Gujral

Ingredients

• 1 Cup all purpose flour (maida)
• 1/4 Cup whole wheat flour (atta)
• 2 tablespoon sooji (semolina)
• 1/2 Cup processed cheese, grated
• 1/2 Cup paneer (cottage cheese) grated
• 2 teaspoon garlic powder
• 2 teaspoon Italian herbs mix
• 2 tablespoon coriander leaves, chopped
• 2 teaspoon refined oil
• Salt and black pepper to taste
• 2 Cup refined oil for deep frying
• 1/3 Cup Lukewarm water to bind dough

Instructions

• Sift both the flour in a bowl, mix in cheese, paneer, garlic powder, oil, and remaining herbs.
• Rub the mixture in between your palms to get bread crumb like texture.
• Using little lukewarm water to bind the soft and smooth dough. The dough for the puri should be moist, firm but not sticky.
• Knead the dough for 3 - 5 minutes. Cover with a muslin cloth and keep in the fridge for 10 - 15 minutes. 
• Heat oil in a heavy pan for deep frying pooris.
• Make small even sized balls out of the dough. With the rolling pin using few drops of oil shape dough balls into circles which are not very thin.
• Add one poori at a time into the hot oil, it will puff up soon.
• Once the bottom side is golden, then turn over the poori and fry gently pressing down with the frying spoon or slotted spoon in a circular motion, fry the poori till golden brown all over
• Remove the poori into a plate lined with paper towel to remove excess oil, fry all pooris this way.
• Serve Masala Cheese Puri warm with pickle, chutney or a cup of tea/coffee.

Recipe Notes:

When the oil is sufficiently hot, drop a pinch of dough into the oil. If the dough ball rises steadily & briskly to the top, then the oil is sufficiently hot to fry the pooris. Else wait till the oil reaches the right temperature before frying the pooris.

 

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