Masala Puri Recipe
A delicious Indian snack that’s perfect for any time of day. This version combines crispy puris with a spicy, tangy, and flavorful masala gravy, making it a street-food favorite.
Ingredients
For the Puris:
- 1 cup semolina rava
- 2 tbsp all-purpose flour maida
- 1/4 tsp salt
- 1/4 tsp baking soda
- Water to knead
- Oil for deep frying
For the Masala Gravy:
- 1 cup dried white peas or canned white peas, rinsed
- 1 medium onion chopped
- 2 medium tomatoes pureed
- 2 green chilies
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp chaat masala
- 1/2 tsp amchur powder dry mango powder or a squeeze of lemon
- Salt to taste
- 1-2 cups water
For Garnishing:
- 1/4 cup sev thin crispy gram flour noodles
- 1 small onion finely chopped
- 1 small tomato finely chopped
- Fresh coriander leaves chopped
- Lemon wedges
Instructions
For the Puris:
Prepare the Dough:
- In a bowl, mix semolina, all-purpose flour, salt, and baking soda.
- Add water gradually and knead into a firm dough. Cover and let it rest for 15 minutes.
Shape and Fry:
- Roll the dough into small, thin circles (2-3 inches in diameter).
- Heat oil in a deep pan or kadai. Fry the puris one at a time until they puff up and turn golden.
- Remove and drain on paper towels. Set aside.
For the Masala Gravy:
Prepare the Peas:
- If using dried white peas, soak them overnight and pressure cook with water and a pinch of salt for 4-5 whistles (or until soft). If using canned peas, skip this step.
Make the Masala Base:
- Heat oil in a pan. Add chopped onions and sauté until golden.
- Add ginger-garlic paste and green chilies. Cook for 1 minute.
- Stir in tomato puree and cook until the oil starts separating.
Add Spices:
- Add turmeric, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for 1-2 minutes.
Cook the Peas:
- Add the boiled peas to the masala mixture and mash some of them with the back of a spoon for a thicker gravy.
- Add water (adjust consistency as desired) and simmer for 8-10 minutes.
Finish the Gravy:
- Add garam masala, chaat masala, and amchur powder (or lemon juice). Stir well and remove from heat.
To Assemble:
Plate the Masala Puri:
- Place 5-6 puris on a plate and lightly crush them with your hand.
- Pour the hot masala gravy generously over the puris.
- Top with chopped onions, tomatoes, and sev.
- Garnish with fresh coriander leaves and serve with lemon wedges on the side.
Notes
Serving Suggestions
Masala puri is best enjoyed immediately while the puris remain slightly crispy and the gravy is warm. Pair it with chai or a refreshing glass of buttermilk.Be sure to check out our other amazing Puri recipes here!