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Breakfast / Eid / kid's meal

Masala Poori

Masala Poori

Difficulty: Easy, Cook Time: 30 mins, Core Ingredient: Chapatti flour, Servings: 8-10, Calories: 480

Description: An extreme versatile and tasty classic, this Indian poori can be used as a tea time snack or for that little extra crunch with your channa curry. 


400 grams Chapatti Flour
75 grams (Chickpea) Flour
30 grams Coarse Semolina
¼ Tsp. Turmeric
¼ Tsp. Red Chili Powder
3 Tsp. Salt
2 Tbsp. Oil
Hot Water to Bind
Oil To Deep Fry


Place both flours in a large basin and add the chili powder, turmeric & salt. Make a well in the center and add 2 tbsp. oil. Add the hot water little by little, mixing with a spoon. When you are able to do so, bind with your hands. Look for a smooth but firm dough as you will be rolling out the pooris without any additional flour. It’s important for the dough not to be sticky.

Heat the oil in a large wok. Divide the dough into small portions, big enough to roll out into discs around. Roll out the pooris out 3 at a time, placing them onto grease proof paper as you go along. To test if the oil is hot enough, drop a small piece of dough into the oil. It is ready when it floats up immediately. Fry the pooris, pressing on them gently with a slotted metal spoon so they puff up and become golden. Drain on absorbent kitchen paper and repeat for the rest of the pooris.


What’s your favorite way to eat masala poori? Leave a comment below to let us know!


Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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