Crispy masala puri recipe – made from whole wheat flour and few spices are added. These kadak puris are perfect as a tea-time snack.
As the name says, these are crispy and crunchy with a medium spicy taste.
I usually prefer to make homemade snacks rather than buying from the stores. There are few exceptional snacks like chana jor garam, dalmuth, papdi gathiya which I get the store-bought one. These are a little tedious to make. But other than these, all the snacks I make at home.
Just because homemade snacks taste better and more hygienic compared to ready-one. and Most important, I know that I am using good quality oil, unlike ready one.
Hubby prefers to have it with a cup of hot tea.
Check out similar snack recipes
Farsi puri // Methi mathri // Plain mathri // Papdi
How to make Crispy Masala Puri?
1) Take atta, ajwain, cumin seeds, red chili powder, turmeric powder and salt in a bowl. Mix well.
2) Add oil and cream.
3) Mix it by rubbing between your fingertips till everything is incorporated well.
4) Now start adding ⅓ cup of water and knead into a tight and stiff dough. Cover it and let it rest for 15 minutes.
5) After resting time, knead the dough one more time to smooth out. Then make small, tiny balls, flatten it between your palm. Roll into 2-3 inch diameter circle. They should be of medium thickness (not too thin or not too thick).
6) Keep rolling and arrange them on a plate. Keep the plate covered.
7) Once you have enough rolled puris, put the oil in a pan on medium heat for deep frying. Once the oil is hot, add slide few puris into the hot oil.
8) After some time, flip them and fry another side as well. They will partially puff up.
9) Once they get crispy, remove them using slotted spatula and keep them on paper towel lined plate.
10) Repeat the same frying process until you are done with all the puris.
Let them cool down completely, then store them in an airtight container. It stays good for 2-3 weeks.
Serving ideas:
- Serve this crispy masala puri as evening or morning snack with a cup of hot tea or coffee.
- These make good and filling snack while traveling. In most of the cases, mom makes these puris whenever we are traveling by train. So we don’t have to eat the outside snacks from stations.
- These puris also taste great with sweet mango pickle or chunda or pickled green chilies.
Crispy masala puri recipe (Kadak poori)
Ingredients
- 1 cup Whole wheat flour (chapati atta)
- ¼ teaspoon Ajwain (Carom seeds)
- ½ teaspoon Cumin seeds
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- Salt to taste
- 2 tablespoons Oil + more for deep frying
- 1 tablespoon Heavy whipping cream or fresh cream or malai optional
- 1/3 cup Water
Instructions
Making the dough:
- Take atta, ajwain, cumin seeds, red chili powder, turmeric powder and salt in a bowl. Mix well.
- Add oil and cream.
- Mix it by rubbing between your fingertips till everything is incorporated well.
- Now start adding 1/3 cup of water and knead into a tight and stiff dough.
- Cover it and let it rest for 15 minutes.
Making crispy masala puri recipe:
- After resting time, knead the dough one more time to smooth out.
- Then make small, tiny balls, flatten it between your palm. Roll into 2-3 inch diameter circle. They should be of medium thickness (not too thin or not too thick).
- Keep rolling and arrange them on a plate. Keep the plate covered.
- Once you have enough rolled puris, put the oil in a pan on medium heat for deep frying.
- Once the oil is hot, add slide few puris into the hot oil.
- After some time, flip them and fry another side as well. They will partially puff up.
- Once they get crispy, remove them using slotted spatula and keep them on paper towel lined plate.
- Repeat the same frying process until you are done with all the puris.
- Let them cool down completely,
Mildred Fernandes
I love all ur receipes. I’ve tried many of them and they turned out awesome. My family enjoys them too.
Kanan
Glad to know that recipes are helpful.
Thank you for writing back
Farheen Hameed
It texture is look like some soft not proper crispy
Farheen Hameed
My puris not get crisps why? and what is the use of cream?
Kanan
if the dough is loose (not tight and stiff) then fried puri will stay soft and will take more time to crisp up.
Cream is added to get melt in your mouth texture.
Lallu
Can we add little milk instead cream for taste enhancing
Kanan
Yes you can use milk instead or skip the cream
rubab
i love your website. i came across it yesterday while searching for home made snacks. i will definitely try this recipe. they will go great with Dhahi balas.
i am from Pakistan and missing homemade cooking.
Kanan
Welcome to my site.
Do give this a try, you will like it.