Masala Cheese Puri is a delicious Indian breakfast loaded with cheese, herbs, and paneer. This cheese puri is a delightful twist to the regular whole wheat puri recipe. It is one of my favorite Indian breakfast recipe that is perfect for the kid’s lunchbox as well. Serve it with a variety of Indian pickles, roasted potato or flavorsome raita for a fusion breakfast.
Puri does not need any introduction. It is the most common Indian bread served with curries and other main-course dishes. The conventional puri is made with whole wheat flour and a dash of seasoning like salt, ajwain (carom seeds) for the subtle flavor. (Also Read: How To Make Perfect Puri)
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?
Aam Ka Chundo (Meethi Chutney)
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Masala Cheese Puri Recipe
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.
13 comments
looks yum.. Love this masala puri
This is amazing!! You should introduce a parcel service for this;)
I will definitely try this one out. Garlic is my all time fav. ingredient. thanks Hina for sharing this 🙂
Hi, love your recipes. Quick question, can i make them a few hours in advance and serve them later? Also, how are they the next day? Best wishes for all your efforts 🙂
Hello Dear, yes you can prepare them in advance and serve them later. They taste absolutely same. Though any variety of Poori taste best when served piping hot.
Anything cheese grabs my attention. I read the recipe and its on my list of important things to do today 🙂
Wow! Please do let us know how you like it.
Yummy
Surely it is 🙂
What if I use only whole wheat flour instead of maida ? My 5 year old loves cheese … want to make it for him. Thanks.
Yes, that can be done. I am sure you will get perfectly crisp poori 🙂
We too made by increasing the ratio of whole wheat flour and replacing Italian herbs with Kasoori Methi and Dhania powder. Served with Aaloo(Potato) Sabji. These came out excellent and whole family enjoyed !!!
Such a nice innovation. Lovely!