Puri does not need any introduction, it seems it is the most common Indian bread, been made and eaten in the Indian subcontinent since ages. Puri is usually served as breakfast along with some spicy curries or sometimes it is relished even during lunch time, there is no right time to relish puri, it can be enjoyed during any given hour of the day, at least this theory applies to me.
Traditional puri is made with whole wheat flour and little seasoning like salt, ajwain (carom seeds) is used to provide subtle flavor to the bread but today cooking masters have come up with lot of different variety and flavors of puri – Spinach Puri (see recipe here), Bhatura, Stuffed Puri and so on.
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- 1 Cup all purpose flour maida
- ΒΌ Cup whole wheat flour
- Β½ Cup grated processed cheese
- Β½ Cup paneer cottage cheese, grated
- 2 tsp garlic powder
- 2 tsp each dried oregano red chili flakes
- 1 tsp dried mint powder
- 2 tsp olive oil
- Olive oil for deep frying
- Salt and black pepper as per taste
- Lukewarm water to bind dough
- Sift both the flour in a bowl, mix in cheese, paneer, garlic powder and remaining herbs and spices.
- Rub the mixture in between your palms to get bread crumb like texture.
- Using little lukewarm water bind soft and smooth dough, dough should be moist, firm but not sticky.
- Apply 2 tbsp olive oil on dough and rest the dough for 10 β 15 minutes.
- Heat oil in a heavy pan for deep frying pooris.
- Meanwhile 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.
- When the oil is sufficiently hot, then drop a small dough ball into 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 becomes hot before frying the pooris.
- Add one poori at a time, 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 paper napkins to remove excess oil, fry all pooris this way.
- Serve Masala Cheese Puri hot with pickles, chutneys or dips.
5 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 π
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 π
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.