If you want to serve something spicy and crispy to your guests on Diwali, then Masala Puri is a great option. Made from flour, semolina, celery and spices, this salty snack is crisp on the outside and lightly flaky on the inside.
Make crispy masala puri among the sweets of Diwali.
Diwali Special Recipe: There is a lot of preparation of sweets and dishes at home on Diwali. But if something salty and crunchy is mixed with the sweet, then the taste of the festival increases. In such a situation, you can make Masala Puri at home. It uses flour and semolina along with celery, kasuri methi and some everyday spices.
It is also easy to prepare and can be served as a snack if stored properly in an airtight container. Be it evening tea or hosting guests, this Masala Puri will be good for both.
Ingredients to make Masala Puri
- 2 cups flour
- ¼ cup semolina
- ¼ cup ghee
- salt as per taste
- 1 tablespoon celery
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp black pepper powder
- 2 tbsp kasuri methi
- lukewarm water as per need
- oil for frying
How to make Crispy Masala Puri?
1. First prepare the flour
Add flour and semolina in a large vessel. Add salt, celery, red chilli, turmeric, black pepper powder and Kasuri methi to it. Now add ghee and mix well with both hands, so that the mixture gets a slightly coarse texture.
2. Knead with lukewarm water
Now knead a stiff dough by adding lukewarm water little by little. Keep in mind that the dough should be like puri dough, not very soft. Cover it and keep it aside for some time, so that the semolina swells properly.
3. Make small balls and roll them.
Prepare small balls from the dough. Roll them out and shape them into small puris. The puri should neither be too thin nor too thick, so that it can cook well while frying. If you want, make light marks with a fork, this can prevent the puri from swelling.
4. Fry on low-medium flame
Heat oil in a pan. Drop a small piece of dough to check the temperature of the oil. If it rises slowly, the oil is ready for frying. Now add the puris little by little and fry on low-medium flame until they become golden and crisp.
5. Cool and store
Remove the fried puris on tissue paper or a strainer to remove excess oil. After they cool completely, store them in an airtight container.
Keep these things in mind while making masala puri
- Do not knead the dough soft, otherwise it will not become crispy.
- Mix ghee well in flour. This can give a flaky texture to the puris.
- Do not roll the puri too thinly.
- The oil should not be too hot, otherwise the puri will quickly catch color from outside and will not cook properly from inside.
- Cool the puris completely before storing them in a container, otherwise they may become moist.
- Serve homemade masala puri with tea.
Crispy and spicy Masala Puri can be included in the Diwali snack platter. Serve it with green chutney, pickle or hot tea. If guests suddenly arrive during festivals, then this salty snack kept at home will also come in handy.