Spicy Masala Puri Recipe – Whole Wheat & Crispy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Spicy Masala Puri Recipe – Whole Wheat & Crispy Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of masala puri. It’s that perfect blend of crispy, spicy, and tangy – a true explosion of flavor in every bite. I remember the first time I tried it, I was instantly hooked! Today, I’m sharing my go-to recipe for this beloved street food, with a little wholesome twist using whole wheat flour. Let’s get cooking!

Why You’ll Love This Recipe

This masala puri isn’t just delicious; it’s also surprisingly satisfying. The crispy, flaky puri, filled with a vibrant and flavorful masala, is a treat for the senses. Plus, using whole wheat flour adds a bit of extra goodness. It’s perfect for a quick snack, a party appetizer, or even a light meal. Trust me, once you make this, it’ll become a regular in your kitchen!

Ingredients

Here’s what you’ll need to create this magic:

• 2 cup Whole Wheat Flour (approx. 240g)
• ?? cup All Purpose Flour (approx. 120g – see notes below!)
• 1 tbsp Oil (15ml)
• Salt to taste
• Water (as needed)
• ?? tsp Red Chili Powder (adjust to your spice preference!)
• ?? tsp Carom Seeds (ajwain)
• ?? tsp Coriander Powder
• ?? tsp Pomegranate Seeds (anardana)
• ?? Green Chili Chopped (adjust to your spice preference!)
• 1 tbsp Coriander Leaves Chopped
• ?? tsp Ghee (approx. 15ml – essential for that authentic flavor!)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Flour Combination: I like to use a mix of whole wheat and all-purpose flour. The whole wheat adds a lovely nutty flavor and fiber, while the all-purpose flour helps create that perfect crispy texture. I usually go with about ¾ cup all-purpose flour to 2 cups whole wheat, but feel free to experiment!
• Red Chili Powder: The type of chili powder you use will significantly impact the flavor. Kashmiri chili powder gives a beautiful color and mild heat, while regular chili powder packs more punch. You can even blend different types for a complex flavor.
• Masala Magic: Masala blends vary hugely across India! Some families add amchur (dried mango powder) for tanginess, others include a pinch of chaat masala. Don’t be afraid to customize it to your liking.
• Ghee is Key: Seriously, don’t skip the ghee! It adds a richness and aroma that oil just can’t replicate. It’s what gives masala puri that authentic street food taste. If you absolutely must substitute, use a neutral-flavored oil, but ghee is highly recommended.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a large bowl, combine the whole wheat flour, all-purpose flour, salt, and oil. Gradually add water, kneading until you form a soft, elastic ball. It should be smooth and not sticky. Cover and let it rest for at least 15-20 minutes.
2. Prepare the Masala: While the dough rests, let’s make the spicy masala. In a separate bowl, combine the red chili powder, carom seeds, coriander powder, pomegranate seeds, chopped green chili, chopped coriander leaves, ghee, and salt. Mix well to form a paste.
3. Shape the Puri: Divide the dough into equal-sized balls (about 1 inch in diameter). Roll each ball into a circle, about 6-7 inches in diameter.
4. Fill & Seal: Spread a generous spoonful of the masala mixture evenly over the rolled-out circle, leaving a small border around the edge.
5. The Cone Trick: This is the fun part! Cut a slit from the center to the edge of the circle. Gently roll the circle into a cone shape, overlapping the edges to seal.
6. Flatten & Re-Roll: Gently flatten the cone and re-roll it into a 6-7 inch circle. This creates those lovely layers!
7. Cook to Perfection: Heat a griddle or tava over medium heat. Place the rolled-out puri on the hot griddle and drizzle with a little ghee. Cook for about 1-2 minutes per side, or until golden brown and crispy. Press gently with a spatula to ensure even cooking.
8. Serve Immediately: Serve hot and enjoy!

Expert Tips

• Resting the Dough: Don’t skip the resting time for the dough! It allows the gluten to relax, making the puri softer and easier to roll.
• Hot Griddle is Crucial: A hot griddle is key to achieving that perfect crispy texture. If the griddle isn’t hot enough, the puri will absorb too much oil and become soggy.
• Gentle Rolling: Be gentle when rolling out the puri. You want to maintain those layers, so avoid pressing too hard.

Variations

• Vegan Adaptation: Simply substitute the ghee with an equal amount of vegetable oil. It won’t have quite the same flavor, but it will still be delicious!
• Gluten-Free Adaptation: For a gluten-free version, try using a blend of besan (gram flour) and rice flour instead of all-purpose flour.
• Spice Level Adjustments: Feel free to adjust the amount of red chili powder and green chilies to suit your spice preference. My family loves it extra spicy!
• Festival Adaptations: This makes a fantastic snack for festivals like Diwali and Holi. You can even add a sprinkle of boondi (tiny fried chickpea flour balls) for extra crunch.

Serving Suggestions

Masala puri is fantastic on its own, but you can also serve it with:

• A side of chutney (mint-coriander or tamarind chutney are great choices)
• A bowl of yogurt to cool down the spice
• A cup of chai for the perfect afternoon snack

Storage Instructions

Masala puri is best enjoyed fresh. However, you can store the un-fried puri in an airtight container at room temperature for up to 2 days. Fry them just before serving for the best results.

FAQs

What is the best flour combination for Masala Puri?

A mix of 2 cups whole wheat flour and ¾ cup all-purpose flour works beautifully. It gives you the best of both worlds – flavor and texture!

Can I make the dough ahead of time?

Yes, absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

How do I achieve the perfect crispy texture?

A hot griddle, gentle rolling, and a little ghee are your best friends! Don’t overcrowd the griddle, and press gently with a spatula while cooking.

What is the origin of Masala Puri?

Masala puri is believed to have originated in Mumbai, Maharashtra, and is now a popular street food throughout India.

Can I use a different oil instead of ghee?

You can, but ghee really does add that authentic flavor. If you must substitute, use a neutral-flavored oil like vegetable or canola oil.

Enjoy making this delicious and authentic masala puri! I hope it brings a little bit of India to your kitchen. Let me know how it turns out in the comments below!