masala poori recipe | tikhat poori | tikhi puri | masaledar poori

masala poori recipe | tikhat poori | tikhi puri | masaledar poori with detailed photo and video recipe. a spicy red coloured, deep fried bread recipe made with wheat flour and dry spices. it is an extension to the traditional poori recipe where dry spice powders are added directly to the dough. the recipe is an ideal alternative to the same monotonous plain poori recipe and can be served for morning breakfast or with lunch thali.
masala poori recipemasala poori recipe | tikhat poori | tikhi puri | masaledar poori with step by step photo and video recipe. poori recipes or deep-fried bread are very common across india and are served for various meals. there are several ways to make this poori which mainly depends upon the flour or combination of flours. but then there is another variety known as masala poori recipe where spices are added directly to the dough.

as i previously mentioned, this recipe of masala poori is very unique and unconventional. many would argue that adding spices directly to the dough may spoil the taste and also puffiness to the poori while deep fried. while partially i would agree to the later point and it may slightly impact the puffiness. but i completely deny to the fact that the spicy poori is of less taste compared to the traditional ones. as a matter of fact, you can serve as it is without any additional condiments or curries to this bread. i personally like it with a bowl of yoghurt or curd. but it also tastes great when served with vegetable kurma or any gravy based paneer curries too.

tikhat poori

furthermore, i would like to highlight some of my tips, suggestions and variations to masala poori recipe. firstly, the dough has to be kneaded very similarly to the traditional poori’s. there isn’t any difference as such to the way the flour is mixed and kneaded and it should be a tight dough. secondly, adding the chilli powder and controlling the spice level is completely open-ended and can be varied as per the taste preference. but keep in mind that when the same poori is served with curries, the spice level adds up. lastly, deep fry these poori in a small batch in a medium flame. but i would recommend having the flame high while dropping the disc to oil.

finally, i request you to check my other detailed roti and naan bread recipes collection with this post of masala poori recipe. mainly it includes recipes like rumali roti, akki roti, ragi rotti, bajra roti, jolada rotti, tandoori roti on tawa, sabudana thalipeeth, jowar roti, akki roti with cooked rice, missi roti. further to these i would like to highlight my other detailed recipes collection like,

masala poori video recipe:

recipe card for masala poori recipe:

masala poori recipe

masala poori recipe | tikhat poori | tikhi puri | masaledar poori

3.5 from 4 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 15 poori
AUTHOR: Hebbars Kitchen
Course: Snack
Cuisine: maharashtra
Print Recipe Pin Recipe
easy masala poori recipe | tikhat poori | tikhi puri | masaledar poori

Ingredients

  • 2 cup wheat flour / atta
  • 2 tbsp rava / semolina / suji, fine
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp turmeric
  • ½ tsp coriander powder
  • ¼ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp aamchur
  • ¼ tsp ajwain / carom seeds
  • pinch hing / asafoetida
  • ½ tsp salt
  • 2 tsp oil
  • ¾ cup water, to knead
  • oil for frying

Instructions

  • firstly, in a large mixing bowl take 2 cup wheat flour and 2 tbsp rava. adding rava makes poori crisp.
  • add ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ½ tsp aamchur, ¼ tsp ajwain, pinch hing and ½ tsp salt.
  • mix well adding 1 tsp oil.
  • now add ¾ cup water and knead the dough.
  • knead for 5 minutes or until a tight dough is formed.
  • add a tsp of oil and knead the dough again.
  • pinch a small lemon sized balls and grease with oil.
  • roll the dough evenly into circles using a rolling pin. roll neither too thin nor thick.
  • heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one poori.
  • and, press with the spoon to puff up.
  • once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the poori.
  • then drain the poori into tissue paper to remove excess oil.
  • finally, serve tikhat puri with curries of your choice.
Did you try this recipe?Click a picture and mention @hebbars.kitchen or tag #hebbarskitchen us in Instagram or Twitter

how to make tikhat poori with step by step photo:

  1. firstly, in a large mixing bowl take 2 cup wheat flour and 2 tbsp rava. adding rava makes poori crisp.
    masala poori recipe
  2. add ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ½ tsp aamchur, ¼ tsp ajwain, pinch hing and ½ tsp salt.
    masala poori recipe
  3. mix well adding 1 tsp oil.
    masala poori recipe
  4. now add ¾ cup water and knead the dough.
    masala poori recipe
  5. knead for 5 minutes or until a tight dough is formed.
    tikhat poori
  6. add a tsp of oil and knead the dough again.
    tikhat poori
  7. pinch a small lemon sized balls and grease with oil.
    tikhat poori
  8. roll the dough evenly into circles using a rolling pin. roll neither too thin nor thick.
    tikhat poori
  9. heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one poori.
    masaledar poori
  10. and, press with the spoon to puff up.
    masaledar poori
  11. once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the poori.
    tikhi puri
  12. then drain the poori into tissue paper to remove excess oil.
    tikhi puri
  13. finally, serve tikhat puri with curries of your choice.
    tikhat poori

notes:

  • firstly, adjust the number of spices depending on the flavour you are looking for.
  • also, adding rava makes poori crisp and tasty.
  • additionally, knead to a tight dough to prevent oil absorption.
  • finally, masala poori or masaledar tikhat puri tastes great when prepared spicy and crisp.
Related Articles