Masala Puri are a deep fried spicy indian breads.It can be used as a breakfast dish , but if fried food is not your early  option, serve it for lunch or as an evening snack.  They are tasty and easy to make. It can be called as a modified version of the plain puri which needs kurma.You do not need much accompaniments here, coconut chutney and pickles are ideal to be served  with it. This is my second entry to the blog hop of the theme”Holi special” .My first entry can be read here.

INGREDIENTS :

• wheat flour 2 cups

• rice flour 1tbsp

• ajwain powder or carom seed powder 1tsp

• chilli powder 2 tsp

• turmeric powder 1/8 tsp

• asafoetida a pinch

• salt to taste

• water

• wheat flour for dusting

Masala Puri

METHOD :

To make the dough :

Add all the dry ingredients in a wide bowl.Mix well. Now, add a little quantity of water and knead to a dough of hard consistency.

To make the puris :

Take a small ball of the dough and roll into a puri.  Heat oil in a frying pan. When it is heated, slowly put one or two (depending on the size of the pan) puris into it.Once you put it , increase the flame and fry them. This is the ideal method. Puris are soft if done this way.  Once you immerse it, take the ladle and slowly pour some oil over it. It bloats and then flip it on the other side. Once done, remove slowly  on an absorbent paper by reducing the flame. Repeat for the remaining dough. Masala puri can be eaten by itself or serve it with coconut chutney and pickle.

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The other posts of the blog hop “Holi Special ” can be read here

Thandai by Vani of Marudhus Kitchen

Badam Pista Carrot Milk by Shubha of Shubha’s Kitchen

Healthy Holi Recipes by Anu Nagaraja of Easy Bites Online

Basundi by Subha of Shubha’s Kitchen

Holi Party, a splash of colours by Piyali Sekhar Mutha of My Tryst with Food and Travel

Kajjikayalu- Traditional and Baked Versions by Padma Veeranki of Masala Korb

Sweet Pongal by me

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