AI-generated image
Masala puri
Crisp sesame, chilli and coriander puris for tea time. Makes 120
Little crisp puris flavoured with green chilli, fresh coriander, sesame, lemon and a touch of sugar. They're fried slowly over low heat so they stay crisp for weeks, ready to serve as a snack with tea.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 24
Ingredients
- 1 ⅛ lb plain flour4 cups
- 2 tbsp gram flour (besan)
- 4 tbsp lemon juice
- 4 tbsp green chilli paste
- 2 tbsp sesame seeds
- 4 tbsp fresh corianderchopped
- ½ tsp ground turmeric
- 5 tsp sugar
- 4 ½ tbsp oil4–5 tbsp
- 3 tsp salt
- ¾ cup waterabout
- oilfor deep frying
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Rub 4 ½ tbsp oil into 1 ⅛ lb plain flour until it looks like breadcrumbs.
Step 2: Add 2 tbsp gram flour (besan), 4 tbsp lemon juice, 4 tbsp green chilli paste, 2 tbsp sesame seeds, 4 tbsp fresh coriander, ½ tsp ground turmeric, 5 tsp sugar and 3 tsp salt. Bind into a medium-firm dough with ¾ cup water.
Step 3: Leave the dough covered for half an hour.
30 minStep 4: Divide the dough into 120 small portions. Roll each into a 3.5 cm puri and prick all over with a fork.
Step 5: Deep fry the puris in oil over low heat until crisp and light brown.
50 minStep 6: Drain, cool completely and store in an air-tight container. Serve as a snack with tea.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 3 g
- Carbs
- 18 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does masala puri take?
- About 120 minutes in total: 60 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of lemon juice?
- Lime juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.