How to make Masala Poori -

Puris made out of dough of whole wheat flour and semolina with masalas.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Refined Flour, Semolina

Cuisine : Indian

Course : Breads

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For more recipes related to Masala Poori checkout Naan, Baguette, Bread Rolls, Pita Bread . You can also find more Breads recipes like 5 Seeds Bread Warqi Parantha - SK Khazana Tandoori Makki ki Roti Jawari Bhakri

Masala Poori

Masala Poori Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Masala Poori Recipe

  • Refined Flour 1 cup

  • Semolina 1/3 cup

  • Oil to deep fry

  • Carom seeds (ajwain) 1/4 teaspoon

  • Salt to taste

  • Gram flour (besan) 1/2 cup

  • Fennel seeds (saunf) 1/4 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Baking soda a pinch

  • Chaat masala 1/4 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Turmeric powder a pinch

  • Fresh coriander, finely chopped 1/2 tablespoon


Step 1

Heat sufficient oil in a kadai. Mix together flour, rawa, carom seeds and salt with sufficient water in a bowl and knead into a dough.

Step 2

Apply a little oil to the dough. Cover with damp muslin cloth and keep aside for some time.

Step 3

In another bowl mix together gram flour, fennel seeds powder, cumin seeds, baking soda, chaat masala, red chilli powder, turmeric powder and salt.

Step 4

Add coriander leaves and a little water and mix well. Add 1 tsp hot oil and mix well.

Step 5

Divide the dough into equal balls, shape each ball into a katori, stuff with a portion of besan mixture, gather the edges and seal.

Step 6

Apply a little oil to each and roll into small pooris.

Step 7

Deep-fry pooris in the hot oil till golden brown and crisp. Drain on absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.