Masaledar Poori | Teekha Poori

By | September 2, 2009

Masaledar poori recipe with step by step by photos – Spicy and tasty Indian fry bread made with whole wheat flour and spices.

masala poori

Masaledar Poori is a spicy variation of Poori. You can also call these as “masala poori” or “teekha poori”. The word “teekha” means spicy. These spicy pooris are generally made in Maharashtra and Gujarat. You can vary spices as per your requirements.

Basically, these are unleavened spiced fried bread made with whole wheat flour. Spices are used in the dough which gives the poori a unique taste and flavor. There are also other variations of poori like the stuffed poori where potato or peas filling is stuffed inside the poori and then deep fried.

Now speaking on pooris, there is another kind of a flaky fried bread that is very popular in north India and is called as kachori. The kachori are stuffed with spiced lentil mixture, potato or peas stuffing. There are a delicious snack to have accompanied with coriander chutney and tea.

This recipe is from my home science notes. At home, we make another version of masaledar poori with fewer spices. These pooris can be had just plain with Indian chai or even with potato curry or paneer sabzi.

How to make Masaledar Poori

1. In a bowl or pan, add all the spice powders and salt to whole wheat flour. In a clockwise order the spices are – turmeric powder, cumin powder, coriander powder, ajwain or carom seeds, black pepper powder and red chili powder. Salt is added in the center.

spices and flours for masala poori recipe

2. Mix the spice powders with the flour with a spoon, so that the spices are evenly distributed in the flour. Then make a well in the center and add oil.

add oil to make masala poori dough

3. Add some water.

add water to make masala poori dough

4. Mix and then begin to knead.

kneading masala poori dough

5. As required, add more water in between while kneading dough.

add water to knead masala poori dough

6. knead into a firm dough with sufficient water.

dough for masala poori recipe

7. Cover and let the dough rest for 30 minutes.

masala poori dough

8. Dough after 30 minutes. Knead again.

dough for making spicy puri recipe

9. divide the dough into small or medium sized balls.

divide masala puri dough into balls

10. take each ball. Flatten it and spread a bit of oil on both sides. Using oil while rolling is better than using wheat flour, as the whole wheat flour particles get browned or burned in oil, while frying.

rolling masala puri

11. roll this ball into a small or medium sized circle of medium thickness. Don’t make too thick or thin.

rolling masala pooris

Frying Masaledar Poori

12. heat oil in a kadai or pan till its medium hot. Slid the rolled poori and deep fry in hot oil.

frying masala pooris

13. With the help of a slotted spoon, gently nudge and press so that the pooris puff up.

frying masala poori

14. When the oil stops sizzling, turn over and fry the other side of the pooris.

frying masala pooris

15. When golden, remove from the slotted spoon and drain them on kitchen paper napkins to remove excess oil. Make all masaledar pooris this way.

masala poori recipe, spicy puri recipe

16. Serve the Masaledar Pooris hot plain or with a side potato curry like jeera aloo or dum aloo or aloo matar or any aloo sabzi.

masala poori


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Masaledar poori is a spicy and tasty fried Indian bread made with whole wheat flour and spices.

Prep Time 35 mins

Cook Time 30 mins

Total Time 1 hr 5 mins


Cuisine Gujarati, Maharashtrian

Course: Breakfast, Main Course, Snacks

Difficulty Level: Moderate


Servings 12 to 14 pooris

Units

making dough

  • In a bowl or pan, add all the spice powders and salt to whole wheat flour. In a clockwise order the spices are – turmeric powder, cumin powder, coriander powder, ajwain or carom seeds, black pepper powder and red chili powder. Salt is added in the center.

  • Mix the spice powders with the flour with a spoon, so that the spices are evenly distributed in the flour. Then make a well in the center and add oil.

  • Add some water. Mix and then begin to knead.

  • As required, add more water in between while kneading dough.

  • Knead into a firm dough with sufficient water. Cover and let the dough rest for 30 minutes.

Rolling Masaledar Poori

  • After 30 minutes, knead again. Divide the dough into small or medium-sized balls.

  • Take each ball. Flatten it and spread a bit of oil on both sides. Using oil while rolling is better than using wheat flour, as the whole wheat flour particles get browned or burned in oil, while frying.

  • Roll this ball into a small or medium sized circle of medium thickness. Don’t make too thick or thin.

Frying Masaledar Poori

  • Heat oil in a kadai or pan till its medium hot. Slid the rolled poori and deep fry in hot oil.

  • With help of a slotted spoon, gently nudge and press so that the pooris puff up.

  • When the oil stops sizzling, turn over and fry the other side of the pooris.

  • When golden, remove from the slotted spoon and drain them on kitchen paper napkins to remove excess oil. Make all pooris this way.

  • Serve these masaledar pooris hot plain or with a side potato curry.

Calories: 92kcalCarbohydrates: 14gProtein: 2gFat: 3gSodium: 197mgPotassium: 78mgFiber: 2gVitamin A: 50IUCalcium: 8mgIron: 0.9mg