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?
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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.
- 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
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.
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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