Crispy masala puri recipe (Tea-time snack)

Crispy masala puri recipe – made from whole wheat flour and few spices are added. These puris are perfect as a tea-time snack. As the name says, these are crispy and crunchy with medium spicy taste.

I usually prefer to make the 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 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 cup of hot tea.

Check out similar snack recipes
Farsi puri  //  Methi mathri  //  Plain mathri  //  Papdi

How to make Crispy masala puri (Step by Step Recipe with Photos):

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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 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 plam. 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 oil is hot, add slide few puris into the hot oil.

8) After some time, flip them and fry other 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 till you are done with all the puris.

Let them cool down completely, Then store them in airtight container. It stays good for 2-3 weeks.

Serving suggestion: Serve this crispy masala puri as evening or morning snack with cup of hot tea or coffee. These makes good and filling snack while travelling. In most of the cases, mom makes these puri whenever we are travelling by train. So we don’t have to eat the outside snacks from stations. These puris also taste great with pickles or chunda or pickled green chilies.

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Crispy masala puri recipe

US measuring cups are used (1 cup = 240 ml)

Course Snack

Cuisine Gujarati, Indian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Kanan

Ingredients (1 cup = 240 ml)

• 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:

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 1/3 cup of water and knead into tight and stiff dough.
5. Cover it and let it rest for 15 minutes.

Making crispy masala puri recipe:

1. After resting time, knead the dough one more time to smooth out.
2. Then make small, tiny balls, flatten it between your plam. Roll into 2-3 inch diameter circle. They should be of medium thickness (not too thin or not too thick).
3. Keep rolling and arrange them on a plate. Keep the plate covered.
4. Once you have enough rolled puris, put the oil in a pan on medium heat for deep frying.
5. Once oil is hot, add slide few puris into the hot oil.
6. After some time, flip them and fry other side as well. They will partially puff up.
7. Once they get crispy, remove them using slotted spatula and keep them on paper towel lined plate.
8. Repeat the same frying process till you are done with all the puris.
9. Let them cool down completely,