Masala poori is among the most popular Indian deep-fried breads, valued for their flavourful and aromatic qualities, making them perfect accompaniments to various dishes. Unlike plain poori, which is just wheat flour, masala poori is charged with a mix of spices to enhance its taste, making it a delightful choice for breakfast, lunch, or a snack. The dough is first prepared by combining whole wheat flour with salt and a spice mix comprising cumin seeds, coriander powder, and ajwain and carom seeds. Green chillies, ginger, and some fresh coriander can also be added in some recipes for extra flavour and freshness. Once the dough is kneaded and set, these small discs are rolled into a thickness of puffed and golden brown packets. The frying process provides masala poori with a crispy crust while the interior stays soft and flaky. They are served sizzling hot with various chutneys, pickles, or curries to accompany them. The spicy fragrance makes them undeniably tempting as they cook. Masala poori recipe is often enjoyed during festivals, family gatherings, and special devotions. Unique flavour patterns and delectable textures always attract children as well as adults. Therefore, masala poori has become a great favourite in every Indian stomach, giving warmth and satisfaction to any meal. Let's try out the masala poori recipe.

• 250 gms whole wheat flour
• 1 tsp red chili powder
• 1/2 tsps turmeric powder
• 1 tsp cumin seeds
• 1/2 tsps ajwain
• 1/2 tsps garam masala
• To taste salt
• 2 tbsp oil

• Let's try out this delicious masala poori recipe. Get all the ingredients together. Take 250 gms whole wheat flour in a big grinding bowl along with red chilli powder in one Tsps, half Tsps turmeric powder, one Tsps cumin seeds, half Tsps ajwain, half Tsps garam masala, and salt according to taste.
• Masala poori will give you a rich flavour and aroma along with a soft and enjoyable texture.
• Mix and stir the dry mixture of flour and spices well.
• Add 2 Tbsp of oil to the mixture.
• Rub the oil with your fingertips into the flour and spices till it resembles coarse breadcrumbs. This step is critical for flaky texture.
• Mix water gradually, about 100-150 ml, into this mixture.
• Start kneading the mixture into a firm dough. The dough should be pliable but not soft.
• Once the kneading is done correctly, spread a wet cloth over the dough and let it rest for 20-30 minutes. Resting time will enable the relaxation of gluten, which makes it easy to roll out later.
• Let it rest for 10 minutes. Then, break the dough into small-sized balls, roughly the size of a golf ball. You can get around 15-20 of them. This way, when cooked, they will all puff simultaneously and be easy to manage.
• Heat oil in a deep frying pan or kadai over medium heat and ensure that there is enough oil so that the pooris are fully submerged while frying, which will enable them to puff up perfectly.
• When the oil is hot, roll a piece of that dough out on your rolling pin into a small round disc, about 10-12 cm in diameter. Don't make the poori too thin; it will break when frying. Slide it slowly into the oil once you have rolled out a poori.
• Fry the poori until it puffs up and gets golden brown on both sides.
• With a slotted spoon, gently press down poori as it fries to encourage it to puff up even more.
• Once it turns golden brown, take the poori from the oil and place it on a paper towel. This helps to soak the excess oil from poori so that they stay crispy.
• Now roll and fry all of the dough balls in batches, but keep the pan open since that lowers the temperature of the oil and upsets the frying process.
• Serve masala poori piping hot accompanied by your favourite chutneys, pickles, or curd. Masala poori is a spicily flavoured, flaky bread just right for a festive meal or hearty breakfast- a delicious burst of flavour with every bite. Enjoy the delightful combination of spices and textures that make masala poori such a great Indian dish.