Poha Masala Puri is a unique and interesting recipe made with flattened rice, wheat flour, gram flour, and regular spices. It is essentially an extension of the regular masala poori recipe with the goodness of carbs from the flattened rice. This is an ideal masaledar poori recipe typically served for breakfast and lunch with yogurt and chili pickle or it can be taken for traveling too. Do try this!
- Firstly, it is important to wash and mash the flattened rice really smoothly so that it can easily get mixed with the flour and masala. Flattened rice adds a high amount of carb and gives softness to the puri.
- In terms of masala, you can experiment with the spices as per your taste buds and increase or decrease the spice level as per your preference. You may also add any leafy vegetable like methi or palak into the dough to make it healthier.
- Fry these pooris in hot oil so that they can easily puff. Also, fry them in small batches preferably one at a time so that they don’t overlap each other.
- Lastly, the puri is loaded with all the spices and flavors and does not require any additional side dish. However, if you have any leftover curries, pickles could be an ideal choice.
Masala poori recipe | poha masala poori recipe | poha puri recipe | poori recipe
- 1 cup poha
- ½ cup wheat flour
- ½ cup gram flour - besan
- 1 tsp green chilli paste
- ½ tsp ginger paste
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp dry mango powder
- ¼ tsp garam masala
- Pinch of hing
- ¼ tsp ajwain
- 1 tbsp white sesame seeds
- Some finely chopped coriander leaves
- 1 tbsp hot oil
- 4-5 tbsp water or as required
- Oil for frying
- Wash poha and remove its water with a strainer. Add into a mixing bowl and mash it.
- Then add wheat flour, gram flour, green chili paste, ginger paste, salt, turmeric powder, red chili powder, coriander powder, dry mango powder, garam masala, hing, ajwain, white sesame seeds, and coriander leaves. Mix well.
- Heat 1 tbsp oil and add to dough. mix well.
- Now add water gradually and knead tight dough.
- Cover and rest only for 10 minutes.
- Now take a small size dough ball and make it all into the same way.
- take a plastic sheet or zip bag and grease it with oil.
- place a small ball-sized dough balls on it, press, and flatten using a bowl or cup. Make all puri in the same way.
- drop the puri into hot oil keeping the flame on medium-high.
- fry both sides on medium flame until the poori turns brown from both sides.
- drain off fried poori on a wire rack to remove excess oil.
- finally, serve poha masala poori with sweet chutney or potato curry.
- Poha gives softness to puri.
- Mash soaked poha so it will easily bind into a dough.
- The proportion of flour and poha should be equal.
- The addition of hot oil gives crispiness to puri.
- Knead the tight dough for puri. Do not knead soft dough.
- Fry puri on medium-high flame.
- Sprinkle hot oil on poorie surface to help to puff it easily.
- Poha masala poori tastes great when it is served hot with sweet chutney or pickle.