Gujarati Masala Puri (Tikhi Puri)
Gujarati Masala Puri is a crisp spiced whole wheat puri with turmeric, chilli, ajwain, and a firm dough that fries golden.
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30 mintotal
Prep 15 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
Active time includes a short rest for the tight dough before rolling and frying.
Method
In a wide bowl, mix whole wheat flour, turmeric, red chilli powder, crushed carom seeds, salt, and cooking oil. Rub the oil into the flour with your fingertips.
Add water in very small amounts and knead into a tight dough, firmer than chapati dough. Cover and rest for 10 minutes.
10 min
Oil your palms lightly. Pinch off small even portions and roll them into smooth balls.
Use a few drops of oil instead of dry flour and roll each ball into a slightly thick 3-inch circle.
Heat oil in a heavy kadhai over medium-high heat. A tiny piece of dough should rise quickly when the oil is ready.
Slide one puri into the hot oil. Press gently with a skimmer until it puffs, then flip and fry until golden and crisp. Drain on absorbent paper.
How to tell it's done
Masala puri should puff well, turn yellow-orange from turmeric, and feel crisp outside with a slightly softer center.
Getting it right
Tip
A little coarse gram flour in the dough makes masala puri crisper and adds a nutty flavor.
What to serve it with
Serve as a snack with masala chai, or pair with aloo rasawala and mango chunda.
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