Sojatia’s Masala puri
Masala puri recipe / Namkin puri –
सोजतिया ये मेरा मायका ।और ये रेसिपी है मायका स्पेशल ।मैंने अपनी दादी से सीखी है ये रेसिपी।
This is my family recipe. I learnt this recipe from my grandmother.
During childhood, This poori and dadi’s achar used to be my favourite and till now have never got bored of poori.
My dadi usually make this for a picnic or travelling. She also packs ker sangri sabji and some pickle or chunda to go with it. The best thing is that you can have this as a snack as well with a cup of tea.
Whenever we go for a picnic or holidays this puri is always with us.
I am lucky to have A grandmother like mine. She is caring and foodie and she always happy to do the cooking for the family .
Even today she sends me these pooris whenever I crave it
She knows everyone’s likes and dislikes in the family .and according to everyone’s choice she manages to cook their favourite dishes and also packed and sent to their places by bus or trains.
hats off to her dedication I wish I learn these skills from her someday.Love you Dhaiji. We called our Grandmother Dhaiji .
These Poories are edible and fresh for around 10 days
Few spices are added to the plain poori dough just to add some flavour and also to make it spicy. Make this masala poori for potlucks and parties, everyone will just love them.
3 cups Whole wheat flour (Chapati atta)
1 cup besan (Chickpea flour )
Salt to taste
1 teaspoon Red chilli powder
1 teaspoon Coriander powder
3,4 clove finely grinded
2teaspoon fennel seeds
a pinch hing (assophotida)
1teaspoon ajwain ( Carrom seeds )
2 green chillies finely chopped ( optional)
1/4 cup coriander finely chopped
2 teaspoons Oil + more for frying
¾ cup Water
Making the dough:
- Take whole wheat flour (atta) in a bowl. Add besan salt, red chilli powder, turmeric powder, coriander powder, ajwain,
- hing, fennel seeds, Mix well.
- Add oil and mix till incorporated well using your fingertips.
- Now start adding little water at a time and keep kneading the dough.
- Keep kneading till you get smooth and tight dough (NOT SOFT like chapati/roti dough).
- Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes.
Making masala puri recipe:
- After resting time knead the dough once again.
- Divide the mixture into 24-25 equal portions, make a smooth ball and then flatten it out between your palm.
- Work with one flatten disc at a time. Roll into 2-3 inch diameter circle. It should not be too thin or too thick. Cut heart shape using a cookie cutter.
- Roll few pooris and keep them in a plate, also keep them covered with a kitchen napkin.
- Heat the oil in a pan on medium heat. Once hot slice one poori into the hot oil.
- By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
- As it is puffed up and the bottom side is light brown meaning no more bubbles in the oil.
- Then flip it. Fry the other side until it is light golden brown in colour.
- Remove it from the oil using a slotted spoon
- Place on a paper towel-lined plate.
- Fry rest of them similarly
- Storing the pooris: masala puri is best served fresh. If you are making it for travelling or picnic then Store them in an insulated container while it is still warm. If you let it cool completely before storing then it will get chewy.
- Adding less water is the key for crispy, poori that stays puffed for a long time.
- You can skip besan flour and make with atta alone
- You can replace oil with ghee
- Do not make a sticky dough. Poori will absorb more oil
- Keep the dough covered till use. Do not let it dry
- You can add 2 tsp of crushed kasoori methi to the dough while kneading.
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