Masala puri is a quick and spicy way to make traditional deep-fried Indian bread with regular spices. These deep-fried pooris are loaded with spice and flavor and can be relished as they are, but they go very well when served with a potato chip sabji. It is usually made for lunch or dinner and sometimes for traveling. The best part of this recipe is that it is a no-fuss dish made with ingredients you are sure to have at home. Do try this!
The key to making tasty masala puri and batata chips sabji at home are
For masala puri
- Firstly, I made puri dough with wheat flour and some gram flour. Gram flour enhances the taste of the poori but do not increase its amount too much. Also, I knead the puri dough with milk, which gives softness to the puri.
- In terms of masala, you may experiment with the spices as per your taste buds and increase or decrease the spice level according to your preference.
- Fry these pooris in hot oil so that they can easily puff. Also, fry them in small batches, preferably one at a time, so that they do not overlap each other.
- Lastly, the poori is loaded with all the spices and flavors, so it tastes good once it has cooled down.
For batata chips sabji
- If you are planning to make a dry variant, I would suggest chopping the potato chips into bigger pieces. Do not chop them finely.
- Instead of frying, you can pressure cook the potatoes separately and then use them in the recipe. I personally like the potatoes fried in oil.
- Lastly, if you have leftover potato sabji, you can use it to make paratha or even sandwich recipes
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Recipe Video
Masala puri with batata sabji | poori and aloo ki sabji | puri shak
Ingredients
For masala puri
- 1 cup wheat flour
- ¼ cup besan
- ½ tsp turmeric powder
- Pinch of hing
- ½ tsp red chilli powder
- ¼ tsp black salt
- Salt to taste
- ¼ tsp garam masala
- ½ tsp fennel seeds powder
- ¼ tsp black pepper powder
- 1 tsp kasuri methi
- ½ cup milk
- 2-3 tbsp water or as required
- Oil for frying
For batata chips sabji
- 500 grm or 4 medium size potatoes
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- ½ tsp fennel seeds powder
- ¼ tsp garam masala
- ½ tsp dry mango powder
- 1 tsp sugar - optional
- ¼ cup water
- 3 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp white sesame seeds
- Pinch of hing
- 2 dry red chilli
- 2 chopped green chilli
- 1 tsp kasuri methi
Instructions
Making masala puri
- In a mixing bowl, add 1 cup wheat flour, ¼ cup besan, ½ tsp turmeric powder, a pinch of hing, ½ tsp red chili powder, ¼ tsp black salt, salt to taste, ¼ tsp garam masala, ½ tsp fennel seeds powder, ¼ tsp black pepper powder, and 1 tsp kasuri methi. Mix well.
- Add ½ cup milk and mix well.
- Now add 2-3 tbsp water and knead a tight dough for puri.
- Cover and let the dough rest for 20 minutes.
- Take a small portion of the dough and roll it into a medium-sized and medium-thick puri.
- Fry the puris on a medium-high flame until they become slightly brown on both sides.
- Masala puri is ready. Serve with batata chips sabji or store it in an airtight container.
Making batata chips sabji
- Peel the skin of the potatoes and cut them into chips. (Refer to the video)
- In a mixing bowl, add ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, salt to taste, ½ tsp fennel seeds powder, ¼ tsp garam masala, ½ tsp dry mango powder, 1 tsp sugar, and ¼ cup water. Mix well; the masala paste is ready. Keep it aside.
- Heat oil in a pan, add the potato chips, and fry them on medium-high flame until they become slightly golden brown. Keep them aside.
- In a pan, add 3 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp white sesame seeds, a pinch of hing, and 2 dry red chilies. Sauté.
- Add 2 chopped green chilies and sauté.
- Then add the masala paste and sauté until the oil separates from its sides.
- Add the fried chips and 1 tsp kasuri methi. Mix well.
- Cover and cook the sabzi for 5 minutes on low flame.
- Enjoy batata chips nu shak with masala puri.
Notes
For masala puri
- Besan enhances the taste of puri.
- The proportion of besan should be ¼ of the wheat flour.
- Do not increase the proportion of besan.
- Adding milk to the dough gives softness to the puri.
- The puri dough should be tight. You do not need soft dough.
- Fry puris on high flame so they will easily puff up.
- Instead of boiling, frying potato chips enhances the taste of sabji.
- Masala paste gives a perfect coating of masala on batata chips.
- Batata chips nu shak taste great when it is prepared spicy.
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