You’re about to discover 18 incredible poori masala recipes that will transform your kitchen into a spice haven! Whether you’re craving quick comfort food or want to impress guests with authentic Indian flavors, these dishes deliver both fiery heat and rich, aromatic goodness. Get ready to dive into a world of delicious possibilities that will make poori masala your new favorite meal—let’s explore these mouthwatering recipes together!
Aloo Poori Masala
Kind of like the ultimate comfort food hug in a bowl, I first discovered Aloo Poori Masala during a rainy afternoon at my aunt’s house—the warm spices filling her kitchen instantly became my favorite memory. Now, I make this whenever I need that cozy, satisfying meal that feels like home, and I love how the fluffy poori pairs perfectly with the spiced potato curry.
Ingredients
For the Poori Dough:
– 2 cups all-purpose flour
– 1/2 cup water
– 1 tbsp vegetable oil
– 1/2 tsp salt
For the Aloo Masala:
– 2 large potatoes, peeled and diced into 1/2-inch cubes
– 1 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp coriander powder
– 1/2 cup water
– Salt to taste
For Frying:
– 2 cups vegetable oil
Instructions
1. Combine 2 cups all-purpose flour, 1/2 tsp salt, and 1 tbsp vegetable oil in a large bowl.
2. Gradually add 1/2 cup water while kneading for 5 minutes until the dough is smooth and firm.
3. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
4. Heat 1 tbsp vegetable oil in a pan over medium heat for 2 minutes.
5. Add 1 tsp cumin seeds and cook for 30 seconds until they splutter and become fragrant.
6. Stir in 1 finely chopped onion and sauté for 4 minutes until translucent.
7. Add 2 minced garlic cloves and cook for 1 minute until golden.
8. Mix in 1 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder, stirring for 30 seconds to toast the spices.
9. Add 2 diced potatoes and cook for 2 minutes, coating them evenly with the spice mixture.
10. Pour in 1/2 cup water and salt to taste, then bring to a boil.
11. Reduce heat to low, cover the pan, and simmer for 15 minutes until the potatoes are tender and easily pierced with a fork.
12. While the masala simmers, divide the rested dough into 12 equal balls.
13. Roll each ball into a 4-inch circle on a lightly floured surface, ensuring uniform thickness.
14. Heat 2 cups vegetable oil in a deep pot to 350°F, checking with a thermometer.
15. Gently slide one rolled poori into the hot oil and fry for 20 seconds until it puffs up.
16. Flip the poori and fry for another 20 seconds until golden brown and crisp.
17. Remove the poori with a slotted spoon and drain on paper towels.
18. Repeat steps 15-17 with the remaining dough balls.
19. Serve the hot poori immediately with the prepared aloo masala.
Especially satisfying when the poori is fresh and puffy, this dish delivers a soft potato curry with warm, earthy spices that cling to every bite. Try scooping the masala directly with torn pieces of poori for a fun, interactive meal that’s perfect for weekend brunches or cozy dinners.
Chana Poori Masala
Diving into my kitchen today brings back memories of my first attempt at Indian cooking during a rainy afternoon that left me craving something warm and comforting. This Chana Poori Masala recipe has become my go-to for satisfying those deep, spice-filled cravings while filling the house with the most incredible aromas that remind me why I fell in love with cooking in the first place.
Ingredients
For the chana masala:
– 2 cups dried chickpeas, soaked overnight
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 2 teaspoons coriander powder
– 1 teaspoon garam masala
– 1 teaspoon red chili powder
– 1 cup canned crushed tomatoes
– 4 cups water
– 1 teaspoon salt
For the poori:
– 2 cups whole wheat flour
– 1/2 teaspoon salt
– 2 tablespoons vegetable oil
– 3/4 cup warm water
– 2 cups vegetable oil for frying
Instructions
1. Drain the soaked chickpeas and rinse them under cold running water for 1 minute.
2. Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
3. Add 1 teaspoon cumin seeds and cook for 30 seconds until they begin to sizzle and become fragrant.
4. Add the finely chopped yellow onion and sauté for 5 minutes until translucent and lightly golden.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until the raw smell disappears.
6. Add 1 teaspoon turmeric powder, 2 teaspoons coriander powder, 1 teaspoon red chili powder, and 1 teaspoon salt, toasting the spices for 30 seconds to release their oils.
7. Pour in 1 cup crushed tomatoes and cook for 3 minutes until the oil begins to separate from the mixture.
8. Tip: Cook the tomato mixture until you see tiny oil droplets forming around the edges – this ensures your spices are properly cooked and won’t taste raw.
9. Add the drained chickpeas and 4 cups water, bringing everything to a boil over high heat.
10. Reduce heat to low, cover the pot, and simmer for 45 minutes until the chickpeas are tender but not mushy.
11. While the chickpeas cook, combine 2 cups whole wheat flour and 1/2 teaspoon salt in a large mixing bowl.
12. Add 2 tablespoons vegetable oil and mix with your fingers until the flour resembles coarse crumbs.
13. Gradually add 3/4 cup warm water, kneading for 5 minutes until you have a smooth, firm dough that springs back when pressed.
14. Tip: The dough should be stiffer than regular chapati dough – this prevents the pooris from absorbing too much oil during frying.
15. Cover the dough with a damp cloth and let it rest for 20 minutes to relax the gluten.
16. Divide the dough into 16 equal portions and roll each into smooth balls.
17. Heat 2 cups vegetable oil in a deep frying pan over medium heat until it reaches 350°F.
18. Roll each dough ball into a 4-inch circle about 1/8-inch thick, keeping the thickness even.
19. Tip: Don’t stack the rolled pooris or they’ll stick together – place them on a lightly floured surface in a single layer.
20. Carefully slide one poori into the hot oil and press gently with a slotted spoon for 2 seconds to help it puff up.
21. Fry for 30 seconds until golden brown on the bottom, then flip and fry for another 30 seconds until evenly cooked.
22. Remove the poori with a slotted spoon and drain on paper towels.
23. Repeat with remaining dough balls, maintaining the oil temperature at 350°F.
24. Stir 1 teaspoon garam masala into the cooked chickpeas and simmer uncovered for 5 minutes to thicken the gravy.
What makes this combination so magical is how the crisp, airy pooris create the perfect vehicle for scooping up the creamy, spiced chickpeas. I love serving this family-style with extra pooris for dipping, and the contrast between the fluffy bread and rich gravy never fails to impress – it’s the kind of meal that turns an ordinary Tuesday into something special.
Paneer Poori Masala
Tired of the same old weeknight dinners? I was too, until I discovered this magical combination that’s become my family’s new favorite comfort food. There’s something about the fluffy pooris paired with the rich paneer masala that just hits all the right notes after a long day.
Ingredients
For the Poori Dough
– 2 cups whole wheat flour
– 1/2 cup water
– 1 tbsp vegetable oil
– 1/2 tsp salt
For the Paneer Masala
– 1 lb paneer, cubed
– 2 large tomatoes, chopped
– 1 large onion, chopped
– 2 tbsp vegetable oil
– 1 tbsp ginger-garlic paste
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp garam masala
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1 tsp salt
Instructions
1. Combine 2 cups whole wheat flour, 1/2 tsp salt, and 1 tbsp vegetable oil in a large mixing bowl.
2. Gradually add 1/2 cup water while kneading to form a smooth, firm dough that springs back when pressed.
3. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
4. Heat 2 tbsp vegetable oil in a large pan over medium heat until shimmering.
5. Add 1 tsp cumin seeds and cook for 30 seconds until they crackle and become fragrant.
6. Add 1 large chopped onion and sauté for 5 minutes until translucent and lightly browned.
7. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
8. Add 2 chopped tomatoes and cook for 8 minutes until they break down into a thick paste.
9. Mix in 1 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt, stirring constantly for 1 minute.
10. Add 1 lb cubed paneer and gently stir to coat with the spice mixture.
11. Pour in 1/2 cup heavy cream and simmer for 5 minutes until the sauce thickens slightly.
12. Sprinkle 1 tsp garam masala and 1/4 cup chopped cilantro, then remove from heat.
13. Divide the rested dough into 12 equal portions and roll each into smooth balls.
14. Roll each ball into a 4-inch circle using a rolling pin, dusting with flour to prevent sticking.
15. Heat 2 cups vegetable oil in a deep pot to 350°F, testing with a small dough piece that should sizzle immediately.
16. Carefully slide one poori into the hot oil and press gently with a slotted spoon until it puffs up completely.
17. Fry for 30 seconds on each side until golden brown and crisp.
18. Drain the poori on paper towels and repeat with remaining dough.
My mouth waters just thinking about the contrast between the airy, crisp pooris and the creamy, spiced paneer masala. We love serving this with a simple cucumber salad on the side, and sometimes I’ll even use any leftover masala as a delicious sandwich filling the next day.
Mixed Vegetable Poori Masala
Zesty, vibrant, and packed with garden goodness, this Mixed Vegetable Poori Masala is my go-to comfort meal when I want something satisfying yet healthy. I first discovered this dish during a rainy afternoon when my fridge was overflowing with leftover veggies, and now it’s become our family’s favorite weekend brunch tradition. There’s something magical about how these humble ingredients transform into such a flavorful feast.
Ingredients
- For the vegetable mixture:
- 2 cups mixed vegetables (carrots, peas, green beans), finely chopped
- 1 medium onion, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- For the poori dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 3/4 cup warm water
- For frying:
- 4 cups vegetable oil for deep frying
Instructions
- Heat 2 tablespoons vegetable oil in a large pan over medium heat (350°F).
- Add 1 teaspoon cumin seeds and cook for 30 seconds until they splutter and become fragrant.
- Add 1 finely chopped onion and sauté for 3-4 minutes until translucent and lightly golden.
- Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- Add 2 cups finely chopped mixed vegetables and cook for 5 minutes, stirring occasionally, until slightly softened.
- Mix in 2 pureed tomatoes and cook for 4-5 minutes until the oil separates from the mixture.
- Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, and 1 teaspoon salt, stirring to coat all vegetables evenly.
- Cover and simmer for 8-10 minutes until vegetables are tender but still retain some bite.
- While the vegetables cook, combine 2 cups whole wheat flour, 1/2 teaspoon salt, and 2 tablespoons vegetable oil in a large bowl.
- Gradually add 3/4 cup warm water, mixing with your hands until a firm dough forms.
- Knead the dough for 5 minutes until smooth and elastic, then cover with a damp cloth and rest for 15 minutes.
- Divide the dough into 12 equal portions and roll each into smooth balls.
- Heat 4 cups vegetable oil in a deep pot to 375°F, testing with a small dough piece that should sizzle and rise immediately.
- Roll each dough ball into a 4-inch circle using a rolling pin, dusting with flour to prevent sticking.
- Carefully slide one poori into the hot oil and press gently with a slotted spoon until it puffs up completely, about 30 seconds.
- Flip the poori and fry for another 30 seconds until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
- Repeat with remaining dough balls, maintaining oil temperature at 375°F.
Delightfully crisp pooris paired with the vibrant vegetable masala create a textural symphony that’s both comforting and exciting. The fluffy pooris soak up the spiced vegetable gravy beautifully, while the colorful medley of carrots, peas, and beans adds fresh crunch to every bite. I love serving these with a side of tangy mango pickle and cool yogurt for a complete meal that satisfies all the senses.
Onion Tomato Poori Masala
Diving into my kitchen archives always brings back such warm memories, especially when I stumble upon recipes like this one that my grandmother used to make on chilly Sunday mornings. There’s something magical about how the simplest ingredients can transform into such comforting food that feels like a hug from the inside out.
Ingredients
For the poori dough:
– 2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1/2 tsp salt
– 2 tbsp vegetable oil
– 3/4 cup warm water (about 110°F)
For the masala:
– 2 large onions, finely chopped
– 3 medium tomatoes, diced
– 2 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 tbsp ginger-garlic paste
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp garam masala
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
For frying:
– 4 cups vegetable oil (for deep frying)
Instructions
1. Combine 2 cups all-purpose flour, 1/2 cup whole wheat flour, and 1/2 tsp salt in a large mixing bowl.
2. Add 2 tbsp vegetable oil to the flour mixture and rub it between your palms until the flour resembles coarse crumbs.
3. Gradually add 3/4 cup warm water (110°F) while kneading to form a smooth, firm dough ball.
4. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
5. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
6. Add 1 tsp cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
7. Stir in 2 large chopped onions and cook for 8-10 minutes until golden brown and translucent.
8. Add 1 tbsp ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
9. Mix in 3 diced tomatoes and cook for 6-8 minutes until they break down and form a thick paste.
10. Sprinkle 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, and 1 tsp salt over the tomato mixture.
11. Cook the masala for 3-4 minutes, stirring constantly, until oil starts to separate from the edges.
12. Stir in 1/4 cup chopped cilantro and remove the masala from heat.
13. Divide the rested dough into 16 equal portions and roll each into smooth balls.
14. Roll each dough ball into a 4-inch circle on a lightly floured surface.
15. Heat 4 cups vegetable oil in a deep pot to 350°F, checking with a kitchen thermometer.
16. Gently slide one rolled poori into the hot oil and press lightly with a slotted spoon.
17. Fry the poori for 30 seconds on the first side until it puffs up completely.
18. Flip the poori and fry for another 20 seconds until golden brown and crisp.
19. Remove the fried poori with a slotted spoon and drain on paper towels.
20. Repeat the frying process with remaining dough circles.
Velvety soft pooris with that satisfying crisp exterior pair beautifully with the rich, tangy onion tomato masala that’s bursting with layers of spice and warmth. I love serving these with a side of cool yogurt or pickle to balance the heat, and they’re perfect for making ahead – just reheat the pooris in a 300°F oven for 5 minutes to restore their crunch.
Potato Peas Poori Masala
Every time I smell potatoes and peas cooking with those warm spices, I’m instantly transported back to my grandmother’s kitchen, where she’d make these incredible pooris for Sunday brunch. There’s something magical about how this simple combination of humble ingredients transforms into such a comforting meal that feels both nostalgic and exciting.
Ingredients
- For the Poori Dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 3/4 cup warm water (about 110°F)
- Vegetable oil for deep frying (about 4 cups)
- For the Potato Peas Masala:
- 4 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup chopped cilantro
Instructions
- Combine 2 cups whole wheat flour and 1/2 teaspoon salt in a large mixing bowl.
- Add 2 tablespoons vegetable oil to the flour mixture and rub it between your palms until the flour resembles coarse crumbs.
- Gradually add 3/4 cup warm water while kneading to form a firm, smooth dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
- While the dough rests, heat 2 tablespoons vegetable oil in a large pan over medium heat.
- Add 1 teaspoon cumin seeds and cook until they sizzle and become fragrant, about 30 seconds.
- Add 1 large chopped onion and sauté until golden brown, about 5-7 minutes.
- Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- Add 2 teaspoons coriander powder, 1 teaspoon turmeric powder, and 1 teaspoon red chili powder, cooking for 30 seconds to toast the spices.
- Pour in 2 pureed tomatoes and cook until the oil separates from the masala, about 5 minutes.
- Add 4 cubed potatoes and 1 cup frozen peas, stirring to coat with the masala.
- Add just enough water to cover the vegetables and bring to a simmer.
- Cover and cook for 15-20 minutes until potatoes are tender when pierced with a fork.
- Stir in 1/2 teaspoon garam masala and salt to taste, cooking for 2 more minutes.
- Garnish with 1/4 cup chopped cilantro and keep the masala warm.
- Divide the rested dough into 16 equal portions and roll each into smooth balls.
- Roll each ball into a 4-inch circle using a rolling pin, dusting with flour as needed to prevent sticking.
- Heat 4 cups vegetable oil in a deep pot to 350°F, using a thermometer to ensure proper temperature.
- Gently slide one poori into the hot oil and press lightly with a slotted spoon until it puffs up completely.
- Flip the poori and fry for another 30 seconds until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
- Repeat with remaining pooris, maintaining the oil temperature between 340-360°F.
Delightfully crisp pooris paired with that warmly spiced potato-pea masala create the most satisfying texture contrast. The fluffy interior of the poori soaks up the flavorful gravy beautifully, while the peas add little bursts of sweetness that balance the spices perfectly. I love serving these with a side of tangy mango pickle and a cool cucumber raita for a complete meal that always disappears faster than I can make it.
Masoor Dal Poori Masala
Yesterday, I was craving something comforting yet exciting, and this Masoor Dal Poori Masala came to mind—it’s a dish my aunt taught me during a cozy winter visit, and I’ve tweaked it over the years to make it my own. You’ll love how the spices meld together, filling your kitchen with that irresistible aroma that says home. Let’s dive in and make this soul-warming meal that’s perfect for a busy weeknight or a lazy Sunday.
Ingredients
- For the dal (lentil curry):
- 1 cup masoor dal (red lentils)
- 4 cups water
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1 tsp salt
- 1 tbsp lemon juice
- 2 tbsp fresh cilantro, chopped
- For the poori (fried bread):
- 1 cup whole wheat flour
- 1/4 tsp salt
- 2 tbsp vegetable oil
- 1/4 cup water (approximately)
- 2 cups vegetable oil for frying
Instructions
- Rinse 1 cup masoor dal under cold water until the water runs clear.
- Combine the rinsed dal with 4 cups water in a pot and bring to a boil over high heat.
- Reduce heat to medium-low, cover the pot, and simmer for 20 minutes until the dal is soft and mushy. Tip: Stir occasionally to prevent sticking, and skim off any foam that forms on top for a smoother texture.
- Heat 1 tbsp vegetable oil in a separate pan over medium heat.
- Add 1 tsp cumin seeds and sauté for 30 seconds until they sizzle and become fragrant.
- Add 1 finely chopped medium onion and cook for 5 minutes until translucent.
- Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until raw smell disappears.
- Sprinkle in 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp red chili powder, stirring for 30 seconds to toast the spices.
- Pour the cooked dal into the spice mixture, add 1 tsp salt, and simmer for 10 minutes over low heat, stirring occasionally.
- Turn off the heat, mix in 1 tbsp lemon juice and 2 tbsp chopped fresh cilantro, then set the dal aside.
- In a bowl, combine 1 cup whole wheat flour, 1/4 tsp salt, and 2 tbsp vegetable oil, rubbing with fingers until crumbly.
- Gradually add 1/4 cup water, kneading for 5 minutes to form a smooth, firm dough. Tip: Cover the dough with a damp cloth and let it rest for 15 minutes to make rolling easier.
- Divide the dough into 8 equal portions and roll each into a ball.
- Roll each ball into a 4-inch circle on a floured surface, about 1/8 inch thick.
- Heat 2 cups vegetable oil in a deep pan to 350°F, tested by dropping a small dough piece—it should sizzle and rise immediately.
- Fry each poori for 30 seconds per side until puffed and golden brown, flipping once. Tip: Press gently with a slotted spoon to encourage puffing, and drain on paper towels to remove excess oil.
- Serve the hot pooris with the dal masala. Zesty and hearty, this dish boasts a creamy dal that contrasts beautifully with the crispy, airy pooris—try scooping up the curry with a torn piece of poori for the ultimate bite, or pair it with a side of pickled onions to cut through the richness.
Spinach Poori Masala
A crispy, vibrant green spinach poori served with a rich, aromatic potato masala—this is the kind of comfort food that feels like a warm hug on a busy weeknight. I first fell in love with this dish during a friend’s Diwali party, and now it’s my go-to when I want something festive yet simple enough for a Tuesday dinner. There’s something magical about watching those pooris puff up in hot oil while the masala simmers away on the stove.
Ingredients
For the Spinach Poori Dough:
– 2 cups whole wheat flour
– 1 cup finely chopped fresh spinach
– 1/4 cup water
– 1/2 teaspoon salt
– 2 tablespoons vegetable oil
For the Potato Masala:
– 2 large potatoes, boiled and mashed
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1/2 cup finely chopped onion
– 1 tablespoon ginger-garlic paste
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1/2 cup chopped tomato
– 1/4 cup water
– 2 tablespoons chopped cilantro
– Salt to taste
Instructions
1. Combine 2 cups whole wheat flour, 1 cup finely chopped fresh spinach, 1/2 teaspoon salt, and 2 tablespoons vegetable oil in a large mixing bowl.
2. Gradually add 1/4 cup water while kneading to form a firm, smooth dough. (Tip: Let the dough rest for 15 minutes covered with a damp cloth—this makes rolling easier.)
3. Divide the dough into 12 equal portions and roll each into a smooth ball.
4. Roll each ball into a 4-inch diameter circle using a rolling pin and dusting with dry flour to prevent sticking.
5. Heat 2 cups vegetable oil in a deep skillet to 350°F, verified using a kitchen thermometer.
6. Gently slide one rolled poori into the hot oil and press lightly with a slotted spoon until it puffs up fully, about 20 seconds.
7. Flip the poori and fry for another 15 seconds until golden brown and crisp.
8. Remove the poori and drain on paper towels. Repeat with remaining dough.
9. Heat 1 tablespoon vegetable oil in a separate pan over medium heat until shimmering.
10. Add 1 teaspoon cumin seeds and sauté for 30 seconds until they crackle and release aroma.
11. Add 1/2 cup finely chopped onion and sauté for 3 minutes until translucent.
12. Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute until raw smell disappears.
13. Add 1/2 teaspoon turmeric powder and 1 teaspoon red chili powder, stirring for 30 seconds to bloom the spices.
14. Mix in 1/2 cup chopped tomato and cook for 4 minutes until soft and pulpy. (Tip: Adding a pinch of salt here helps break down tomatoes faster.)
15. Add 2 large boiled and mashed potatoes, mixing thoroughly to coat with spices.
16. Pour in 1/4 cup water, cover the pan, and simmer for 5 minutes until the masala thickens.
17. Stir in 2 tablespoons chopped cilantro and adjust salt to taste. (Tip: For extra freshness, reserve some cilantro to garnish at serving.)
You’ll love how the poori’s crisp exterior gives way to a tender, spinach-flecked interior, while the masala offers creamy potatoes in a warmly spiced gravy. Try serving them with a side of tangy mango pickle or cool yogurt for contrasting flavors that make this meal truly special.
Egg Poori Masala
Last weekend, I found myself craving the ultimate comfort food after a particularly hectic work week, and my mind immediately went to this incredible Egg Poori Masala my neighbor introduced me to years ago. There’s something magical about how the crispy poori cradles that spiced egg filling – it’s the kind of dish that makes you feel like everything’s right with the world, even when your inbox is overflowing.
Ingredients
For the poori dough:
– 2 cups all-purpose flour
– 1/2 cup water
– 1 tablespoon vegetable oil
– 1/2 teaspoon salt
For the egg masala filling:
– 6 large eggs
– 1 medium onion, finely chopped
– 2 tomatoes, finely chopped
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– 2 tablespoons vegetable oil
– 1/4 cup fresh cilantro, chopped
Instructions
1. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon vegetable oil in a large mixing bowl.
2. Gradually add 1/2 cup water while kneading to form a firm, smooth dough.
3. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
4. Heat 2 tablespoons vegetable oil in a skillet over medium heat until shimmering.
5. Add 1 finely chopped onion and sauté for 5 minutes until translucent.
6. Stir in 1 tablespoon ginger-garlic paste and cook for 2 minutes until fragrant.
7. Add 2 finely chopped tomatoes and cook for 8 minutes until they break down completely.
8. Mix in 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon garam masala.
9. Crack 6 eggs directly into the skillet and scramble them into the masala mixture.
10. Cook the egg mixture for 4 minutes while stirring constantly until eggs are fully cooked.
11. Stir in 1/4 cup chopped cilantro and remove the filling from heat.
12. Divide the rested dough into 12 equal-sized balls.
13. Roll each ball into a 4-inch circle using a rolling pin on a lightly floured surface.
14. Heat 2 cups vegetable oil in a deep pot to 350°F, checking with a kitchen thermometer.
15. Carefully slide one poori into the hot oil and fry for 30 seconds until it puffs up.
16. Flip the poori and fry for another 30 seconds until golden brown and crisp.
17. Remove the fried poori with a slotted spoon and drain on paper towels.
18. Make a small slit in the top of each poori while still warm.
19. Spoon 2 tablespoons of the egg masala filling into each poori through the slit.
20. Serve immediately while the poori remains crispy.
Perfectly crispy poori shells give way to that warmly spiced egg filling, creating this incredible textural contrast that just sings with flavor. I love serving these with a side of tangy tamarind chutney for dipping, or sometimes I’ll even pack them cold for lunch the next day – though they’re definitely best when that golden shell is still crackling fresh from the oil.
Chicken Poori Masala
Oh my goodness, you guys—I first tried Chicken Poori Masala at a friend’s potluck last fall, and I’ve been tweaking my own version ever since. It’s that cozy, spiced chicken curry paired with fluffy, puffed pooris that just feels like a hug in a bowl, perfect for chilly evenings when you want something hearty but not too heavy.
Ingredients
For the chicken curry:
– 1 lb boneless chicken thighs, cut into 1-inch pieces
– 2 tbsp vegetable oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp ginger, grated
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tbsp coriander powder
– 1 tsp red chili powder
– 1 cup canned crushed tomatoes
– 1 cup water
– Salt, 1 tsp
For the poori dough:
– 2 cups whole wheat flour
– 1/2 cup water
– 1/4 tsp salt
– Vegetable oil for deep frying
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until it shimmers.
2. Add 1 tsp cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
3. Stir in 1 large finely chopped onion and sauté for 5–7 minutes until golden brown.
4. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until raw smell disappears.
5. Mix in 1 tsp turmeric powder, 1 tbsp coriander powder, 1 tsp red chili powder, and 1 tsp salt, stirring for 30 seconds to toast the spices.
6. Pour in 1 cup crushed tomatoes and cook for 4–5 minutes until the oil separates from the mixture.
7. Add 1 lb chicken pieces, coating them evenly with the spice base.
8. Pour in 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and cooked through.
9. While the curry simmers, combine 2 cups whole wheat flour, 1/4 tsp salt, and 1/2 cup water in a bowl to form a stiff dough, kneading for 3–4 minutes until smooth.
10. Cover the dough with a damp cloth and let it rest for 15 minutes to relax the gluten.
11. Divide the dough into 12 equal portions and roll each into a smooth ball.
12. Heat vegetable oil in a deep fryer or heavy pot to 350°F, verified with a kitchen thermometer.
13. Roll each dough ball into a 4-inch circle on a lightly floured surface.
14. Gently slide one poori into the hot oil and fry for 20–30 seconds, pressing lightly with a slotted spoon until it puffs up and turns light golden.
15. Flip the poori and fry for another 15 seconds, then drain on paper towels.
16. Repeat with remaining dough, maintaining oil temperature at 350°F for even cooking.
Golden, puffy pooris cradle that rich, spiced chicken curry in the most delightful way—each bite is a mix of tender meat and airy bread that’s just begging to be dunked. I love serving this with a side of tangy pickle or a simple cucumber salad to cut through the warmth, making it a star at any casual gathering.
Mushroom Poori Masala
Browsing through my grandmother’s old recipe cards last weekend, I stumbled upon this gem that brought back memories of rainy Sunday mornings when the whole house would fill with the earthy aroma of mushrooms and spices. I’ve adapted her traditional recipe to be a bit quicker for our busy modern lives, but the soul-warming comfort remains completely intact.
Ingredients
For the poori dough:
– 2 cups all-purpose flour
– 1/2 cup warm water (110°F)
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
For the mushroom masala:
– 1 pound white mushrooms, sliced 1/4-inch thick
– 1 large yellow onion, finely chopped
– 2 tomatoes, pureed
– 3 garlic cloves, minced
– 1-inch ginger piece, grated
– 2 green chilies, finely chopped
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala
– 1/4 cup fresh cilantro, chopped
– 3 tablespoons vegetable oil
– 1 teaspoon salt
For frying:
– 4 cups vegetable oil (for deep frying)
Instructions
1. Combine 2 cups all-purpose flour, 1/4 teaspoon salt, and 2 tablespoons vegetable oil in a large mixing bowl.
2. Gradually add 1/2 cup warm water (110°F) while kneading to form a smooth, firm dough that springs back when pressed lightly with your finger.
3. Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature to allow the gluten to relax.
4. Heat 3 tablespoons vegetable oil in a large skillet over medium heat until shimmering but not smoking.
5. Add 1 teaspoon cumin seeds and cook for 30 seconds until they crackle and release their nutty aroma.
6. Add 1 large finely chopped yellow onion and sauté for 5-7 minutes until translucent and lightly golden around the edges.
7. Stir in 3 minced garlic cloves, 1-inch grated ginger piece, and 2 finely chopped green chilies, cooking for 1 minute until fragrant.
8. Add 1 pound sliced white mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
9. Mix in 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder, stirring constantly for 30 seconds to toast the spices.
10. Pour in 2 pureed tomatoes and 1 teaspoon salt, then simmer for 8 minutes until the oil separates from the masala and forms a visible layer around the edges.
11. Stir in 1/2 teaspoon garam masala and 1/4 cup chopped fresh cilantro, then remove from heat and cover to keep warm.
12. Divide the rested dough into 12 equal portions and roll each into smooth balls between your palms.
13. Roll each ball into a 4-inch circle on a lightly floured surface, making sure the edges are slightly thinner than the center for even puffing.
14. Heat 4 cups vegetable oil in a deep pot to 350°F, testing with a kitchen thermometer or when a small piece of dough sizzles and rises immediately.
15. Carefully slide one rolled poori into the hot oil and press gently with a slotted spoon for 2-3 seconds to help it puff up completely.
16. Fry for 45-60 seconds until golden brown and crisp, then flip and fry the other side for another 30 seconds.
17. Drain the poori on a wire rack lined with paper towels to maintain crispness rather than stacking them.
18. Repeat the frying process with remaining dough circles, maintaining the oil temperature at 350°F between batches.
The crispy, airy poori creates the perfect vessel for the rich, earthy mushroom masala that’s studded with aromatic spices. I love serving these with a side of tangy mango pickle and watching the steam escape when you break into the puffed bread – it’s like opening a delicious present! For a fun twist, try making mini pooris and serving them as appetizers at your next gathering.
Corn Poori Masala
Unbelievably, the first time I tried Corn Poori Masala was at a friend’s potluck, and I’ve been obsessed ever since—there’s something magical about that crispy poori paired with the creamy corn curry that makes it perfect for weekend brunches or casual dinners. My husband always jokes that I make this whenever we have leftover corn in the fridge, but honestly, it’s become our go-to comfort dish that feels both indulgent and surprisingly simple to whip up.
Ingredients
For the Poori Dough:
– 1 cup whole wheat flour
– 1/4 cup all-purpose flour
– 1/2 tsp salt
– 2 tbsp vegetable oil
– 1/3 cup warm water (about 110°F)
For the Corn Masala:
– 1 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 medium onion, finely chopped
– 1 tbsp ginger-garlic paste
– 2 medium tomatoes, pureed
– 1/2 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp garam masala
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup water
– 2 tbsp heavy cream
– 2 tbsp fresh cilantro, chopped
Instructions
1. In a mixing bowl, combine 1 cup whole wheat flour, 1/4 cup all-purpose flour, 1/2 tsp salt, and 2 tbsp vegetable oil until the mixture resembles coarse crumbs.
2. Gradually add 1/3 cup warm water (110°F) and knead for 5-7 minutes to form a smooth, firm dough. Tip: Cover the dough with a damp cloth and let it rest for 20 minutes to improve elasticity.
3. Heat 1 tbsp vegetable oil in a skillet over medium heat and add 1 tsp cumin seeds, letting them sizzle for 30 seconds until fragrant.
4. Add 1 finely chopped medium onion and sauté for 4-5 minutes until golden brown.
5. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
6. Pour in 2 pureed medium tomatoes and cook for 6-8 minutes, stirring frequently, until the oil separates from the mixture.
7. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp garam masala, cooking for 1 minute to toast the spices.
8. Mix in 1 cup corn kernels and 1/2 cup water, then simmer for 8-10 minutes until the corn is tender and the gravy thickens. Tip: For a richer texture, mash a few corn kernels with the back of a spoon during simmering.
9. Stir in 2 tbsp heavy cream and 2 tbsp chopped fresh cilantro, then remove the skillet from heat.
10. Divide the rested dough into 8 equal portions and roll each into a 4-inch circle on a lightly floured surface.
11. Heat 2 cups of vegetable oil in a deep pot to 350°F and fry each poori for 30-40 seconds per side until puffed and golden. Tip: Gently press the poori with a slotted spoon while frying to help it puff evenly.
12. Drain the pooris on paper towels and serve immediately with the warm corn masala.
Freshly fried pooris have this incredible crispness that contrasts beautifully with the creamy, spiced corn masala—I love how the sweetness of the corn balances the heat from the spices. For a fun twist, try serving it with a side of tangy mango pickle or topping the masala with extra cilantro and a squeeze of lime to brighten up the flavors.
Coconut Poori Masala
Sometimes the best recipes come from happy accidents in the kitchen, like the time I ran out of regular flour and discovered how coconut flour transforms poori into something magical. This Coconut Poori Masala has become my go-to comfort food when I want something crispy yet tender, with a tropical twist that makes ordinary days feel special. I love how the coconut adds subtle sweetness that balances perfectly with the savory masala spices.
Ingredients
For the dough:
– 1 cup whole wheat flour
– ¼ cup coconut flour
– ½ tsp salt
– 2 tbsp vegetable oil
– ¼ cup warm water (about 110°F)
For frying:
– 2 cups vegetable oil
Instructions
1. Combine 1 cup whole wheat flour, ¼ cup coconut flour, and ½ tsp salt in a large mixing bowl.
2. Add 2 tbsp vegetable oil to the flour mixture and rub between your fingers until the mixture resembles coarse crumbs.
3. Gradually add ¼ cup warm water (110°F) while kneading to form a smooth, firm dough ball.
4. Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature.
5. Divide the rested dough into 8 equal portions and roll each into smooth balls.
6. Heat 2 cups vegetable oil in a deep skillet to 350°F, using a cooking thermometer to ensure accuracy.
7. Roll one dough ball into a 4-inch circle on a lightly floured surface, keeping the thickness even.
8. Carefully slide the rolled poori into the hot oil and fry for 30 seconds.
9. Gently press the poori with a slotted spoon until it puffs up completely.
10. Flip the poori and fry for another 30 seconds until golden brown and crisp.
11. Remove the fried poori with a slotted spoon and drain on paper towels.
12. Repeat steps 7-11 with remaining dough balls, maintaining oil temperature at 350°F.
You’ll notice the coconut flour gives these pooris a delicate crispness that shatters beautifully with each bite, while the interior remains wonderfully soft and layered. The subtle coconut flavor pairs amazingly with spicy curries or even just a drizzle of honey for a sweet-savory treat that always disappears faster than I can make them.
Curry Leaves Poori Masala
Sometimes the most comforting meals come from the simplest ingredients, and this Curry Leaves Poori Masala is proof of that. I first discovered this dish during a rainy afternoon when I needed something warm and satisfying, and now it’s become my go-to comfort food when I want something flavorful without spending hours in the kitchen.
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 cup semolina flour
– 1/2 teaspoon salt
– 3/4 cup warm water (110°F)
– 2 tablespoons vegetable oil
For the masala:
– 2 tablespoons vegetable oil
– 1 teaspoon mustard seeds
– 1/2 cup fresh curry leaves
– 1 large onion, thinly sliced
– 2 green chilies, slit lengthwise
– 1 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 teaspoon salt
– 1 cup water
For frying:
– 4 cups vegetable oil
Instructions
1. Combine 2 cups all-purpose flour, 1/2 cup semolina flour, and 1/2 teaspoon salt in a large mixing bowl.
2. Add 3/4 cup warm water (110°F) gradually while kneading the mixture.
3. Incorporate 2 tablespoons vegetable oil into the dough and knead for 5 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
5. Heat 2 tablespoons vegetable oil in a pan over medium heat (350°F).
6. Add 1 teaspoon mustard seeds and cook until they begin to pop, about 30 seconds.
7. Stir in 1/2 cup fresh curry leaves and cook until they become crisp, approximately 1 minute.
8. Add 1 large thinly sliced onion and cook until translucent, about 4-5 minutes.
9. Mix in 2 slit green chilies and cook for another minute.
10. Sprinkle 1 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1 teaspoon salt over the onion mixture.
11. Pour 1 cup water into the pan and bring the mixture to a boil.
12. Reduce heat to low and simmer the masala for 8 minutes until it thickens slightly.
13. Divide the rested dough into 12 equal portions and roll each into smooth balls.
14. Roll each ball into a 4-inch circle using a rolling pin, dusting with flour as needed to prevent sticking.
15. Heat 4 cups vegetable oil in a deep pot to 375°F, using a thermometer to ensure accurate temperature.
16. Carefully slide one poori into the hot oil and fry for 20 seconds.
17. Gently press the poori with a slotted spoon to help it puff up completely.
18. Flip the poori and fry for another 20 seconds until golden brown on both sides.
19. Remove the poori with a slotted spoon and drain on paper towels.
20. Repeat the frying process with the remaining dough circles.
Here’s what makes this dish truly special: the poori emerges wonderfully puffy and crisp, while the masala delivers an aromatic punch from those fragrant curry leaves. I love serving these golden discs alongside the vibrant yellow masala, sometimes even stuffing the poori with the masala mixture for an extra-flavorful bite that never fails to impress dinner guests.
Garlic Poori Masala
When I first discovered garlic poori masala at a friend’s Diwali party last year, I knew I had to recreate that addictive flavor in my own kitchen. There’s something magical about how the crispy poori pairs with the aromatic garlic masala that makes this dish feel both comforting and exciting. I’ve since made this my go-to weekend brunch recipe, perfect for those lazy mornings when you want something special without spending hours in the kitchen.
Ingredients
- For the Poori Dough:
- 2 cups all-purpose flour
- 1/2 cup warm water (110°F)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- For the Garlic Masala:
- 3 tablespoons vegetable oil
- 8 garlic cloves, minced
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 cup fresh cilantro, chopped
Instructions
- Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon vegetable oil in a large mixing bowl.
- Gradually add 1/2 cup warm water while kneading to form a smooth, firm dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
- Heat 3 tablespoons vegetable oil in a large skillet over medium heat until shimmering.
- Add 1 teaspoon cumin seeds and cook for 30 seconds until they begin to crackle.
- Add 8 minced garlic cloves and sauté for 1 minute until fragrant and lightly golden.
- Stir in 1 finely chopped onion and cook for 5 minutes until translucent and soft.
- Mix in 2 pureed tomatoes and cook for 8 minutes until the oil separates from the mixture.
- Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon garam masala, stirring constantly for 1 minute to toast the spices.
- Divide the rested dough into 12 equal portions and roll each into smooth balls.
- Roll each ball into a 4-inch circle on a lightly floured surface, keeping the thickness even.
- Heat 2 cups vegetable oil in a deep pot to 350°F, using a thermometer to ensure accurate temperature.
- Gently slide one poori into the hot oil and press lightly with a slotted spoon until it puffs up completely.
- Fry the poori for 45 seconds on each side until golden brown and crisp.
- Drain the fried poori on paper towels and repeat with remaining dough.
- Sprinkle 1/2 cup chopped cilantro over the prepared masala and stir to combine.
- Serve the hot garlic masala alongside the crispy poori for dipping or topping.
During my first attempt, I learned that the key to perfect poori is maintaining that 350°F oil temperature—too hot and they brown too quickly without puffing properly. The garlic masala develops this incredible depth when you let the tomatoes cook until the oil separates, creating a rich base that clings beautifully to the crispy poori. I love serving these with a side of cool yogurt to balance the spices, making for a textural experience that’s both crunchy and saucy in every bite.
Ginger Poori Masala
Sometimes the best comfort foods are the ones that surprise you with their simplicity and warmth. I first discovered this dish during a rainy afternoon when I needed something to lift my spirits, and now it’s my go-to when I want that perfect balance of spicy and comforting. There’s something magical about how ginger transforms ordinary poori masala into something extraordinary.
Ingredients
For the Ginger Paste:
- 1/4 cup fresh ginger, peeled and chopped
- 2 tbsp water
For the Poori Dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup warm water
- Vegetable oil for deep frying
For the Masala Sauce:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- Combine 1/4 cup fresh ginger and 2 tbsp water in a blender and blend until smooth to create ginger paste.
- In a large mixing bowl, combine 2 cups whole wheat flour and 1/2 tsp salt.
- Add 2 tbsp vegetable oil to the flour mixture and rub it in with your fingertips until the flour resembles coarse crumbs.
- Gradually add 3/4 cup warm water while kneading to form a smooth, firm dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
- Heat 2 tbsp vegetable oil in a pan over medium heat until shimmering.
- Add 1 tsp cumin seeds and cook for 30 seconds until they crackle and become fragrant.
- Add 1 large finely chopped onion and sauté for 5-7 minutes until golden brown.
- Add the prepared ginger paste and cook for 2 minutes, stirring constantly.
- Add 2 chopped tomatoes and cook for 5 minutes until they become soft and pulpy.
- Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and salt to taste, then cook for 2 minutes.
- Add 1/4 cup water, cover the pan, and simmer for 10 minutes on low heat until the oil separates from the masala.
- Divide the rested dough into 12 equal portions and roll each into smooth balls.
- Roll each ball into a 4-inch circle using a rolling pin, dusting with flour to prevent sticking.
- Heat vegetable oil for deep frying in a kadai or deep pan to 350°F.
- Gently slide one poori into the hot oil and press lightly with a slotted spoon until it puffs up.
- Fry for 30 seconds, then flip and fry for another 30 seconds until golden brown and crisp.
- Transfer the fried poori to a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining dough circles.
- Garnish the masala sauce with 1/4 cup fresh chopped cilantro before serving.
Zesty ginger gives these pooris an incredible warmth that pairs perfectly with the rich, aromatic masala. The pooris come out wonderfully crisp and airy, while the sauce has just the right amount of heat to make your taste buds dance. I love serving these with a side of cool cucumber raita to balance the spices, or sometimes I’ll even use the leftover masala as a delicious filling for wraps the next day.
Lentil Poori Masala
Cooking up a storm in my tiny apartment kitchen always reminds me of my grandma’s wisdom—she believed the simplest meals often hold the most comfort. That’s exactly why I’m obsessed with this Lentil Poori Masala, a dish I first tried at a friend’s potluck and have tweaked to perfection over countless cozy Sundays. It’s hearty, spiced just right, and fills the whole house with the kind of aroma that makes everyone wander in asking, “What’s for dinner?”
Ingredients
For the lentil filling:
– 1 cup dried brown lentils
– 4 cups water
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 2 garlic cloves, minced
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp garam masala
– 1 tsp salt
For the poori dough:
– 1 cup whole wheat flour
– 1/4 cup all-purpose flour
– 1/2 tsp salt
– 1/4 cup warm water
– 2 cups vegetable oil for frying
Instructions
1. Rinse 1 cup dried brown lentils under cold running water until the water runs clear.
2. Combine the rinsed lentils and 4 cups water in a medium saucepan.
3. Bring the lentil mixture to a boil over high heat, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender but not mushy.
4. Drain any excess water from the cooked lentils using a fine-mesh strainer.
5. Heat 1 tbsp vegetable oil in a large skillet over medium heat until shimmering.
6. Add 1 tsp cumin seeds to the hot oil and cook for 30 seconds until fragrant and slightly darkened.
7. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent and edges begin to brown.
8. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic.
9. Mix in 1 tsp turmeric powder, 1 tsp garam masala, and 1 tsp salt, stirring constantly for 30 seconds to toast the spices.
10. Add the drained cooked lentils to the skillet and stir to coat evenly with the spiced onion mixture.
11. Cook the lentil mixture for 3 minutes, mashing lightly with the back of a spoon to create a thick, cohesive filling. Tip: Don’t over-mash—keeping some whole lentils adds wonderful texture.
12. In a medium mixing bowl, combine 1 cup whole wheat flour, 1/4 cup all-purpose flour, and 1/2 tsp salt.
13. Gradually add 1/4 cup warm water while mixing with your fingers until a firm dough forms. Tip: The dough should be stiff but pliable—if it cracks, add water 1 tsp at a time until smooth.
14. Knead the dough on a lightly floured surface for 3 minutes until smooth and elastic.
15. Divide the dough into 8 equal portions and roll each into a smooth ball.
16. Roll each dough ball into a 4-inch circle about 1/8-inch thick using a rolling pin.
17. Heat 2 cups vegetable oil in a deep pot to 350°F, checking with a kitchen thermometer.
18. Carefully slide one rolled poori into the hot oil—it should immediately sizzle and begin to puff.
19. Fry the poori for 45 seconds, then flip using tongs and fry for another 45 seconds until golden brown and fully puffed. Tip: Maintain oil temperature between 340-360°F for perfectly crisp pooris that aren’t greasy.
20. Remove the fried poori with a slotted spoon and drain on paper towels.
21. Repeat the frying process with remaining rolled pooris.
22. Serve immediately by placing 2 tbsp lentil filling in the center of each poori. The crispy poori shells shatter beautifully with each bite, revealing the warmly spiced lentil center that’s both earthy and aromatic from the toasted cumin. I love stacking them high on a platter for a casual family-style meal, or wrapping individual portions in parchment paper for easy handheld eating during movie nights.
Tamarind Poori Masala
Y’know, I first discovered this incredible dish during a rainy afternoon at my Indian friend’s kitchen – the tangy aroma of tamarind mixed with warm spices instantly transported me to the streets of Mumbai. Today, I’m sharing my perfected version of Tamarind Poori Masala, a recipe that’s become my go-to comfort food whenever I need something both familiar and exciting. There’s something magical about how the crispy poori soaks up that vibrant tamarind gravy while still maintaining its delightful crunch.
Ingredients
For the Poori Dough
– 2 cups whole wheat flour
– 1/2 cup all-purpose flour
– 1/4 cup semolina
– 1 teaspoon salt
– 1 tablespoon vegetable oil
– 3/4 cup warm water (110°F)
For the Tamarind Masala
– 2 tablespoons tamarind paste
– 1 cup hot water
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 large onion, finely chopped
– 2 medium tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 2 teaspoons coriander powder
– 1 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1 teaspoon salt
– 2 tablespoons chopped cilantro
For Frying
– 4 cups vegetable oil
Instructions
1. Combine 2 cups whole wheat flour, 1/2 cup all-purpose flour, 1/4 cup semolina, and 1 teaspoon salt in a large mixing bowl.
2. Add 1 tablespoon vegetable oil to the flour mixture and rub it between your palms until the flour resembles coarse crumbs.
3. Gradually add 3/4 cup warm water (110°F) while kneading to form a smooth, firm dough ball.
4. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
5. Meanwhile, soak 2 tablespoons tamarind paste in 1 cup hot water for 15 minutes, then strain to remove any seeds or fibers.
6. Heat 2 tablespoons vegetable oil in a deep pan over medium heat until shimmering.
7. Add 1 teaspoon cumin seeds and cook for 30 seconds until they crackle and become fragrant.
8. Add 1 large finely chopped onion and sauté for 5-6 minutes until golden brown.
9. Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
10. Add 2 medium pureed tomatoes and cook for 8-10 minutes until the oil separates from the mixture.
11. Mix in 1 teaspoon turmeric powder, 2 teaspoons coriander powder, 1 teaspoon red chili powder, and 1 teaspoon salt, cooking for 2 minutes to toast the spices.
12. Pour in the strained tamarind water and bring the mixture to a boil.
13. Reduce heat to low, cover the pan, and simmer for 15 minutes until the gravy thickens.
14. Stir in 1/2 teaspoon garam masala and 2 tablespoons chopped cilantro, then turn off the heat.
15. Divide the rested dough into 16 equal portions and roll each into smooth balls.
16. Roll each ball into a 4-inch circle using a rolling pin, dusting with flour to prevent sticking.
17. Heat 4 cups vegetable oil in a deep kadai or Dutch oven to 350°F, using a thermometer to check temperature.
18. Gently slide one poori into the hot oil and press lightly with a slotted spoon until it puffs up completely.
19. Fry for 45 seconds on the first side until golden brown, then flip and fry for another 30 seconds.
20. Drain the fried poori on a paper towel-lined plate and repeat with remaining dough.
My favorite thing about this dish is how the crispy poori creates the perfect vessel for that tangy tamarind masala – each bite delivers a satisfying crunch followed by an explosion of sweet, sour, and spicy flavors. Sometimes I like to serve it with a side of cool cucumber raita to balance the heat, or even crumble the poori over the masala for a deconstructed version that’s perfect for scooping up with your hands.
Summary
Overall, these 18 poori masala recipes prove that budget-friendly meals can be incredibly flavorful and satisfying. We hope this collection inspires you to bring some spicy Indian comfort food to your table. Don’t forget to share your favorite recipes in the comments below and pin this article on Pinterest to save these delicious ideas for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
