Gujarati Masala Puri Recipe is a crunchy and crispy deep fried snack made from whole wheat flour and soji/rava. This is a quick and easy Masala Puri recipe from Gujarat.
Kids love this recipe. We can pack this recipe for their tiffin box/lunch box. The shelf life of Masala Puri is 15 – 20 days. You can prepare this snack for long distance travel as you need not eat any outside food during travelling as it may not suit all.
You can replace the maida puri by this puri while preparing sev puri, bhel puri, ragada or any chat of your choice.
Let’s go thru the process of preparing Gujarati Masala Puri:
Wheat flour 2 cup
Soji/rava 1 tbsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Ajwain(carom) ½ tsp
Jeera (cumin) 1 tsp
Til (sesame seeds) 1 tbsp
Salt 1 tsp
Oil (for kneading) 1 ½ tsp
Ghee 1 ½ tsp
Oil for frying 2 cups
Procedure for preparing Gujarati Masala Puri:
- In a bowl add wheat flour, soji, red chilli powder, coriander powder, turmeric powder, ajwain, jeera, til, salt, oil (for kneading) and ghee.
- Mix all the ingredients together by adding little by little water and kneading into a stiff dough. Keep the dough aside for 15 – 20 minutes covered.
- Make small lime size balls out of the dough.
- Roll small puris out of the small balls using rolling board and rolling pin. The puris should be around 3 inch in diameter.
- Once the puris are rolled prick each puri with the help of fork. By pricking, the puris will not get puffed when fried.
- Heat oil in a pan for deep frying. Once the oil is hot add few puris at a time and start frying.
- Fry the masala puri on both sides till it turns crispy or light brown.
- Drain the masala puri for excess oil using a frying spoon on a kitchen paper.
Crispy and delicious Gujarati Masala Puri recipe is ready. Store these puri in air tight container for 15 – 20 days. Serve it with tea.