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    Home » Indian Breads

    Masala Puri (Tikhi Poori)

    Published: Sep 29, 2015 · Last Modified: Aug 23, 2022 by Kanan Patel / 10 Comments

    Jump to Recipe Pin Recipe

    Masala puri recipe / Tikhi puri recipe - few spices are added to the plain poori dough just to add some flavor and also to make it spicy.

    4 masala puri in a plate with aloo curry in the back.

    Dear hubby always prefers roti or paratha over the poori. So I rarely make this. But I grew up in the family where I get to eat it often. My mom makes basic poori whenever we have guest over for lunch/dinner or on special occasions.

    But when it comes to the tikhi puri or masala puri, she usually make this for picnic or travelling. She also pack some sukhi bhaji (dry potato dish) and some pickle or chunda to go with it. The best thing is that you can have this as a snack as well with cup of tea. Or you can have it as a meal with potato side dish.

    tikhi puri in plate.

    Yea these pooris taste good and texture stays soft even if it is not piping hot. To get this result, you need to store them in container while it is warm. If you let it cool down completely and store then it will become chewy.

    Check out other puri recipes
    Rajgira puri  //  Singhare ki puri  // Crispy masala puri  //  Farsi puri

    Step By Step Photo Instructions:

    1) Take whole wheat flour (atta) in a bowl. Add salt, red chili powder, turmeric powder and coriander powder.

    2) Mix well.

    Collage of 2 images showing flour and spices in a bowl and mixed.

    3) Add oil and mix till incorporated well using your fingertips.

    4) Now start adding little water at a time and keep kneading the dough.

    Collage of 2 images showing adding oil and mixing.

    5) Keep kneading till you get smooth and tight dough (NOT SOFT like chapati/roti dough).

    6) Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes.

    Collage of 2 images showing ready dough and covered.

    7) After resting time knead the dough once again. Divide the mixture in 24-25 equal portions, Make smooth ball and then flatten it out between your palm.

    8) Work with one flatten disc at a time.

    Collage of 2 images showing dough divided into small balls.

    9) Roll into 2-3 inch diameter circle. It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise flour will burn while frying and then that burnt black flour particle will stick to the next poori.

    10) Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin. poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.

    Collage of 2 images showing rolling puri and a more rolled in a plate.

    11) Heat the oil in a pan on medium heat. Once hot slice one poori into hot oil.

    12) By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.

    Collage of 2 images showing frying puri.

    13) As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it.

    14) Fry the other side until it is light golden brown in color. Do not fry for long time otherwise it will get crispy and hard with dark brown in color. we don’t want that.

    Collage of 2 images showing puffed up poori and flipped.

    15) Remove it from the oil using slotted spoon

    16) Place on paper towel lined plate. fry all the pooris same way and serve.

    Collage of 2 images showing fried masala puri taking out and placed on the plate.

    I have mentioned all the possible tips in the instructions above, so you will get success to get perfectly puffed pooris. If you want all the tips like a summary, you can check the tips section of my plain poori recipe.

    Storing the pooris: masala puri are best served fresh. If you are making it for travelling or picnic then Store them in insulated container while it is still warm. If you let it cool completely before storing then it will get chewy.

    Serving suggestion: Serve this masala puri with any potato side dish like dum aloo, sukhi bhaji, aloo tamatar ki sabji, batatyachi bhaji. Or you can have this as a snack or breakfast with tea.

    Masala Puri in an oval plate.

    Did you try this masala puri recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Masala Puri Recipe | How to make Masala poori | Tikhi puri recipe
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    Masala Puri Recipe (Tikhi Poori)

    4.50 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Masala puri recipe / Tikhi puri recipe - few spices are added to the plain poori dough just to add some flavor and also to make it spicy.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 149kcal
    Servings 25 no.
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 cups Whole wheat flour (Chapati atta)
    • Salt to taste
    • 1 teaspoon Red chili powder
    • ½ teaspoon Turmeric powder
    • 1 teaspoon Coriander powder
    • 2 teaspoons Oil + more for frying
    • ¾ cup Water

    Instructions 

    • Take whole wheat flour (atta) in a bowl. Add salt, red chili powder, turmeric powder and coriander powder. Mix well.
    • Add oil and mix till incorporated well using your fingertips.
    • Now start adding little water at a time and keep kneading the dough.
    • Keep kneading till you get smooth and tight dough (NOT SOFT like chapati/roti dough).
    • Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes.
    • After resting time knead the dough once again.
    • Divide the mixture in 24-25 equal portions, Make smooth ball and then flatten it out between your palm.
    • Work with one flatten disc at a time. Roll into 2-3 inch diameter circle. It should not be too thin or too thick.
    • Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin.
    • Heat the oil in a pan on medium heat. Once hot slice one poori into hot oil.
    • By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
    • As it is puffed up and bottom side is light brown meaning no more bubbles in the oil.
    • Then flip it. Fry the other side until it is light golden brown in color.
    • Remove it from the oil using slotted spoon
    • Place on paper towel lined plate.
    • Fry rest of them similarly

    Notes

    Storing the pooris: masala puri are best served fresh. If you are making it for travelling or picnic then Store them in insulated container while it is still warm. If you let it cool completely before storing then it will get chewy.

    Nutrition

    Serving: 2poori | Calories: 149kcal | Carbohydrates: 14.7g | Protein: 2.8g | Fat: 9.5g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 101mg | Potassium: 88mg | Fiber: 2.5g | Sugar: 0.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Lily

      January 03, 2023 at 8:49 pm

      Can you please put salt measurement as a guide?

      Reply
      • Kanan Patel

        January 04, 2023 at 8:26 am

        The type and brand of the salt may affect the quantity. Also, salt amount added in the recipes is personal preference because of some health reasons. That's why I do not include.

        Reply
      • Lily

        January 04, 2023 at 1:52 pm

        Completely understand. It just would be helpful to see the amount you use and we can adjust accordingly :). Thank you for all your recipes 💚

        Reply
        • Kanan Patel

          January 09, 2023 at 12:02 pm

          Sure, I'll add from now on. And I'll try to update old recipes.
          Thank you for your constructive feedback, it helps a lot.

          Reply
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