MASALA POORI | TIKHI PURI
Masala Poori |Tikhi Puri is a spicy, slightly flaky, deep fried Gujarati flatbread that is usually enjoyed as breakfast or travel food with masala tea, mango pickle called chundo or any other pickle.
Ingredients
- 3 cups wheat flour
- 1½ tsp salt
- 1 tsp red chilli powder
- 1 tsp green chilli paste
- 1 tsp ginger paste
- ½ tsp turmeric powder
- ½ tsp ajwain
- 8 tbsp oil
- 1 -1¼ cup water or more
- ½ cup fresh fenugreek finely chopped
- extra oil for deep frying
Instructions
- Sieve the flour. Add to it all the spices, salt and finely chopped fenugreek.
- Add the oil and rub it into the flour.
- Add water little at a time and make a slightly stiff dough. It should not be soft. Can add more water if required as the amount required depends on the type of flour.
- Cover the dough and let it rest for 15 -30 minutes.
- Divide the dough into 20 or 25 portions and roll between your palms to form a ball.
- Flatten the ball between your palms. Roll out the puris about 3-4 inches in diameter. Cut 4 slits as shown in the picture.
- Heat the oil for frying over medium flame.
- When it is hot, fry the puris one by one over low heat. Do not fry over high heat as they will not come out crunchy.
- Serve them hot or store in an airtight container once it is cool.
Notes
- Don't roll them out too thick as they will not turn out crunchy.
- If you do not have ajmo or ajwain, use cumin seeds.
- Add salt and chilli according to your taste.
- If you don't have fresh fenugreek, use fresh coriander or kasuri methi. I tsp kasuri methi is enough.
- Serve with pickles.
- If you are making the softer type,add 1 tbsp oil in the dough. Roll out small puris. Use half the recipe. Fry them over medium flame so that they puff up well. Also don't make the dough stiff.