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 Recipe
- 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.