Masala Puri

1 cup unroasted sooji / fine semolina
1 tblsp maida / all purpose flour
2-3 pinches of baking soda
1/4 tsp salt
1 tsp oil
Oil for deep frying
Water as required to knead the dough


  • In a mixing bowl take sooji, oil  baking soda, salt , mix oil with sooji with your fingers
  • Add maida to the mixture and mix again well
  • Add water by parts and knead the dough, Dough should be not too soft nor too hard
  • The dough should be elastic,gluten strands need to be formed which gives a structure and shape to the pooris
  • So knead the dough very well into a semi soft elastic dough and keepit in a bowl covered with a moist towel for 30 mins
  • After 30 mins knead the dough again, devide it into 2-3 parts
  • Roll each part in a large thin roti and with the help of cookie cutter or any small lid  make small pooris 
  • Cover the pooris with a moist towel, heat oil for frying
  • Fry the pooris on a medium flame till they turn crisp and brown
  • Drain fried pooris on a kitchen paper towel.
  • Once they get cooled store in an airtight container

Masala puri 

Ingredients for the peas gravy:
1 cup green or white peas
2 cups water
1/4 tsp turmeric pdr
Salt to taste

1/4 inch cinnamon
1 lavang
1 tblsp putani / roasted dal
4 garlic cloves
1/2 inch ginger
2 grenn chillies
2 tblsp chopped coriander leaves
1 tblsp oil
1 chopped onion
1/4 tsp red chilli pdr
Pinch of sugar
1/2 tsp jeera
Salt to taste

In a tsp oil fry chopped onion,ginger garlic,green chillies,coriander leaves for 5 mins
Grind with cinnamon,lavang and putani and make a fine paste
Cook the peas with water and salt for 3 whistles
Heat the remaining oil in a pan , put 1/2 tsp jeera followed by red chilli pdr
Immediately put the masala paste,turmeric pdr and saute for 2-3 mins
Add the boiles peas  and water if needed
Make it boil for 5 mins, simmer the gas for 10 mins  and turn off the flame
Garnish with coriander leaves

Making masala puri chaat;
  • On a plate crush fried 5-6 pooris, pour the gravy ,put thin sev, chopped onions, green chutney, sweet tamarind chutney, and chopped coriander leaves
  • Serve immediately.


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