16 Delicious Poori Masala Recipes for Every Occasion

Dive into the world of Indian cuisine with our roundup of 16 Delicious Poori Masala Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, a festive feast, or just some hearty comfort food, these fluffy pooris paired with flavorful masalas are sure to delight. Perfect for home cooks looking to spice up their meal rotation, this list promises something for everyone. Keep reading to discover your next favorite dish!

Spicy Potato Poori Masala

Oh boy, are you in for a treat that’ll make your taste buds do a happy dance! Our Spicy Potato Poori Masala is the culinary equivalent of a fireworks show—explosively flavorful and impossibly fun. Perfect for when you’re craving something that packs a punch but still feels like a hug from the inside.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 3/4 cup water
• For the masala:
  • 3 medium potatoes, boiled and mashed
  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • 1/4 cup fresh cilantro, chopped
• For frying:
  • Vegetable oil, for deep frying

Instructions

1. In a large bowl, mix the all-purpose flour and salt. Add 2 tbsp vegetable oil and mix until the flour resembles breadcrumbs.
2. Gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and let it rest for 30 minutes. Tip: The dough should not be too soft or too hard; aim for a play-dough consistency.
3. Heat 1 tbsp vegetable oil in a pan over medium heat. Add mustard seeds and wait until they start to pop.
4. Add the mashed potatoes, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 5 minutes. Stir in the chopped cilantro and remove from heat. Tip: Taste and adjust the spices if needed before removing from heat.
5. Divide the dough into small balls. Roll each ball into a 4-inch circle.
6. Place a spoonful of the potato masala in the center of each circle. Fold the edges to seal and gently roll back into a ball.
7. Heat oil for deep frying in a kadai or deep pan to 350°F. Fry the pooris in batches until golden brown and puffed up. Tip: Do not overcrowd the pan to ensure even cooking.
8. Drain on paper towels and serve hot.

Absolutely divine when served with a side of tangy tamarind chutney or cool yogurt, these pooris are a crispy, spicy, and utterly satisfying meal. The contrast between the crunchy exterior and the soft, flavorful masala inside is nothing short of magical.

Sweet Paneer Poori Masala

Who knew that combining the humble poori with the rich, creamy paneer could lead to such a mouthwatering masterpiece? Sweet Paneer Poori Masala is here to prove that breakfast (or let’s be real, any meal) can be both indulgent and utterly delightful.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 tbsp ghee
  • 3/4 cup water
• For the filling:
  • 1 cup paneer, crumbled
  • 1/4 cup sugar
  • 1/2 tsp cardamom powder
  • 1 tbsp chopped almonds
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, mix the all-purpose flour, salt, sugar, and ghee until the mixture resembles coarse crumbs.
2. Gradually add water and knead into a soft dough. Cover and let it rest for 30 minutes. Tip: The dough should be soft but not sticky for perfect pooris.
3. While the dough rests, mix the crumbled paneer, sugar, cardamom powder, and chopped almonds in a bowl to make the filling.
4. Divide the dough into small balls. Flatten each ball, place a spoonful of filling in the center, and seal tightly.
5. Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F. Tip: Test the oil by dropping a small piece of dough in; if it sizzles and rises, it’s ready.
6. Gently slide the stuffed pooris into the hot oil and fry until golden brown, about 2 minutes per side. Tip: Do not overcrowd the pan to ensure even cooking.
7. Remove the pooris with a slotted spoon and drain on paper towels.

Yum! These Sweet Paneer Poori Masalas are a crispy, golden exterior giving way to a sweet, creamy center that’s absolutely irresistible. Serve them warm with a drizzle of honey or a side of vanilla ice cream for an extra decadent treat.

Classic Onion Tomato Poori Masala

Ever had one of those days where you crave something crispy, spicy, and downright comforting? Well, buckle up, buttercup, because this Classic Onion Tomato Poori Masala is about to rock your world with its fluffy pooris and tangy, spicy masala that’s got more layers than your favorite drama series.

Ingredients

• For the poori:
  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3/4 cup water (approx.)
  • Oil for deep frying
• For the masala:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

1. In a large bowl, mix the whole wheat flour, salt, and 1 tbsp oil. Gradually add water to form a stiff dough. Cover and let it rest for 15 minutes.
2. Divide the dough into small balls. Roll each ball into a 4-inch circle on a lightly floured surface.
3. Heat oil in a deep pan over medium heat (350°F). Fry each poori until it puffs up and turns golden brown, about 30 seconds per side. Drain on paper towels.
4. For the masala, heat 2 tbsp oil in a pan. Add mustard seeds and wait until they pop.
5. Add the chopped onion and sauté until golden brown, about 5 minutes.
6. Stir in the tomatoes, turmeric powder, red chili powder, garam masala, and salt. Cook until the tomatoes are soft and the oil separates, about 10 minutes.
7. Garnish with fresh coriander leaves.

Just imagine biting into a crispy poori, only to be greeted by the rich, spicy masala that’s got the perfect balance of tang and heat. Serve it with a side of pickle or yogurt for an extra zing that’ll make your taste buds dance.

Coconut Milk Poori Masala

Mmm, imagine biting into a crispy, golden poori that’s been dunked into a rich, creamy coconut milk masala—sounds like a dream, right? Well, wake up, because we’re making that dream a delicious reality today!

Ingredients

• For the poori:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 3/4 cup water
• For the masala:
  • 1 cup coconut milk
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 onion, finely chopped
  • 2 green chilies, slit
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste

Instructions

1. In a large bowl, mix the all-purpose flour and salt for the poori. Add 1 tbsp vegetable oil and mix well.
2. Gradually add water and knead into a stiff dough. Cover and let it rest for 30 minutes. Tip: The dough should not be sticky.
3. Divide the dough into small balls and roll each into a 4-inch circle.
4. Heat oil in a deep pan over medium heat (350°F) and fry the pooris until they puff up and turn golden. Drain on paper towels. Tip: Ensure the oil is hot enough to prevent soggy pooris.
5. For the masala, heat 2 tbsp oil in a pan and add mustard seeds. Wait until they pop.
6. Add chopped onion and green chilies, sauté until onions are translucent.
7. Stir in turmeric powder, garam masala, and salt. Cook for a minute.
8. Pour in coconut milk, bring to a simmer, and cook for 5 minutes. Tip: Do not boil vigorously to prevent curdling.
9. Serve hot pooris with the creamy coconut milk masala.

Get ready to dive into a plate where the crispiness of poori meets the silkiness of coconut milk masala—each bite is a little piece of heaven. Try serving it with a side of tangy pickle for an extra kick!

Green Peas Poori Masala

Kickstart your day with a dish that’s as fun to say as it is to eat—Green Peas Poori Masala! This vibrant, flavor-packed meal will have you doing a happy dance from the first bite, proving that peas can indeed be the life of the party.

Ingredients

• For the dough:
  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3/4 cup water (approx.)
• For the masala:
  • 2 cups green peas (fresh or frozen)
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

1. In a large bowl, mix the whole wheat flour, salt, and oil. Gradually add water to form a stiff dough. Cover and let it rest for 15 minutes.
2. Heat oil in a pan over medium heat. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
4. Stir in the tomato puree and cook until the oil separates from the masala, about 5 minutes.
5. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add green peas and 1/2 cup water. Cover and simmer for 10 minutes, stirring occasionally.
7. Meanwhile, divide the dough into small balls. Roll each ball into a 4-inch circle.
8. Heat oil in a deep fryer or pan to 350°F. Fry each poori until puffed and golden, about 30 seconds per side.
9. Serve the hot pooris with the green peas masala, garnished with fresh cilantro.

Delight in the crispy pooris paired with the spicy, slightly sweet green peas masala—a match made in culinary heaven. Try serving it with a side of cool yogurt to balance the heat, or go all out with a sprinkle of chaat masala for an extra kick!

Mushroom Poori Masala

Ever had one of those days where you’re craving something crispy, spicy, and utterly indulgent? Well, buckle up, because Mushroom Poori Masala is here to turn your meal into a flavor-packed joyride, with mushrooms playing the lead role in this delicious drama.

Ingredients

• For the Poori:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 3/4 cup water
• For the Masala:
  • 2 cups mushrooms, sliced
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 2 tbsp vegetable oil
  • Salt to taste

Instructions

1. In a large bowl, mix the all-purpose flour, salt, and 1 tbsp vegetable oil. Gradually add water to form a stiff dough. Cover and let it rest for 30 minutes.
2. Divide the dough into small balls. Roll each ball into a 4-inch circle on a floured surface.
3. Heat oil in a deep fryer or pan to 350°F. Fry each poori until puffed and golden, about 30 seconds per side. Drain on paper towels.
4. For the masala, heat 2 tbsp oil in a pan over medium heat. Add onions and sauté until golden.
5. Add ginger-garlic paste and sauté for 1 minute until fragrant.
6. Stir in the tomato puree, turmeric, red chili powder, and salt. Cook until the oil separates from the masala.
7. Add the sliced mushrooms and cook for 5-7 minutes until tender. Sprinkle garam masala and mix well.
8. Serve the mushroom masala hot with the crispy pooris.

Now, who said mushrooms can’t be the star of the show? This dish brings a crispy poori and a spicy, earthy mushroom masala together in a match made in food heaven. Try serving it with a side of tangy pickle for an extra kick!

Spinach and Corn Poori Masala

Prepare to have your taste buds do a happy dance with this Spinach and Corn Poori Masala – a dish that’s as fun to make as it is to eat, blending the goodness of greens with the sweet pop of corn, all wrapped up in a crispy poori blanket.

Ingredients

• For the dough:
  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3/4 cup water (approx.)
• For the masala:
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 cup finely chopped spinach
  • 1/2 cup corn kernels
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
• For frying:
  • Oil for deep frying

Instructions

1. In a large bowl, mix the whole wheat flour, salt, and 1 tbsp oil. Gradually add water to form a stiff dough. Cover and let it rest for 15 minutes. Tip: The dough should be firm enough to roll out without sticking.
2. Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped spinach and corn kernels to the pan. Sauté for 2-3 minutes until the spinach wilts.
4. Stir in turmeric powder, garam masala, and salt. Cook for another 2 minutes, then remove from heat. Tip: Keep the masala dry to prevent the pooris from getting soggy.
5. Divide the dough into small balls. Roll each ball into a 4-inch circle.
6. Place a spoonful of the spinach and corn masala in the center of each circle. Fold the edges to seal the filling inside.
7. Heat oil for deep frying in a kadhai or deep pan to 350°F. Gently slide the stuffed pooris into the hot oil.
8. Fry until golden brown and crispy, about 2 minutes per side. Tip: Do not overcrowd the pan to ensure even cooking.
9. Drain on paper towels and serve hot.

This Spinach and Corn Poori Masala is a crispy, golden delight with a flavorful and slightly spicy filling. Try serving it with a side of cool yogurt or a tangy tamarind chutney for an extra zing.

Mixed Vegetable Poori Masala

Today, we’re diving into the world of ‘Mixed Vegetable Poori Masala’, a dish that’s as fun to make as it is to eat. Think of it as your kitchen’s version of a confetti cannon—colorful, bursting with flavor, and guaranteed to bring a smile to your face.

Ingredients

• For the dough:
  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3/4 cup water
• For the masala:
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 cup mixed vegetables (carrots, peas, beans), finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • 1/4 cup water

Instructions

1. In a large bowl, mix the whole wheat flour, salt, and oil. Gradually add water to form a stiff dough. Cover and let it rest for 15 minutes.
2. Heat 2 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onion and sauté until golden brown, about 5 minutes.
4. Stir in the tomatoes and cook until they turn mushy, about 3 minutes.
5. Add the mixed vegetables, turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Pour in 1/4 cup water, cover, and simmer for 10 minutes until the vegetables are tender.
7. Divide the dough into small balls. Roll each ball into a 4-inch circle.
8. Heat oil in a deep fryer to 350°F. Fry each poori until puffed and golden, about 30 seconds per side.
9. Serve the hot pooris with the vegetable masala.

Perfectly puffed pooris paired with the vibrant vegetable masala create a symphony of textures and flavors. Try serving them with a dollop of yogurt for a cool contrast, or go bold with a side of spicy pickle for an extra kick.

Chana Dal Poori Masala

Just when you thought your taste buds had seen it all, along comes Chana Dal Poori Masala to shake things up! This dish is like a party in your mouth, where the pooris are the balloons and the masala is the confetti.

Ingredients

• For the Poori:
  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3/4 cup water
  • Oil for deep frying
• For the Chana Dal Masala:
  • 1 cup chana dal, soaked overnight
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • 2 cups water
  • Fresh coriander for garnish

Instructions

1. In a large bowl, mix whole wheat flour, salt, and 1 tbsp oil. Gradually add water to form a stiff dough. Cover and let it rest for 30 minutes.
2. Divide the dough into small balls. Roll each ball into a 4-inch circle.
3. Heat oil in a deep pan to 350°F. Fry each poori until puffed and golden, about 30 seconds per side. Drain on paper towels.
4. For the masala, heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.
5. Add chopped onions and sauté until golden. Stir in ginger-garlic paste and cook for 1 minute.
6. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until oil separates from the masala.
7. Drain soaked chana dal and add to the pan. Pour in 2 cups water and bring to a boil.
8. Reduce heat, cover, and simmer for 20 minutes or until dal is tender. Sprinkle garam masala and garnish with coriander.
9. Serve hot pooris with the chana dal masala. Tip: For extra fluffiness, knead the dough well. Tip: Ensure the oil is hot enough for the pooris to puff. Tip: Soaking the dal overnight reduces cooking time.

Get ready to dive into a plate where the pooris are as fluffy as clouds and the masala packs a punch of flavors. Perfect for a weekend brunch that turns into a feast!

Beetroot Poori Masala

Yum, you’re in for a treat with this vibrant Beetroot Poori Masala that’s as fun to make as it is to eat! Imagine biting into a crispy, colorful poori only to find it’s packed with a spicy, tangy masala that dances on your taste buds. Let’s dive into this culinary adventure!

Ingredients

• For the dough:
  • 1 cup whole wheat flour
  • 1/2 cup beetroot puree
  • 1/2 tsp salt
  • 2 tbsp water (as needed)
• For the masala:
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 cup finely chopped onions
  • 1 tbsp ginger-garlic paste
  • 1/2 cup tomato puree
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste

Instructions

1. In a large bowl, mix the whole wheat flour, beetroot puree, and salt to form a stiff dough, adding water as needed. Tip: The dough should be firm enough to roll out without sticking.
2. Cover the dough with a damp cloth and let it rest for 15 minutes. Tip: This helps the gluten relax, making the pooris softer.
3. Meanwhile, heat oil in a pan over medium heat and add cumin seeds. Wait until they crackle.
4. Add the chopped onions and sauté until golden brown.
5. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
6. Add the tomato puree, turmeric powder, red chili powder, garam masala, and salt. Cook until the oil separates from the masala. Tip: This ensures the masala is perfectly cooked and flavorful.
7. Divide the dough into small balls and roll each into a 4-inch circle.
8. Heat oil in a deep fryer to 350°F and fry the pooris one at a time until they puff up and turn crispy.
9. Serve the hot pooris with the prepared masala.

Perfectly puffed and crispy, these Beetroot Pooris paired with the spicy masala offer a delightful contrast in textures. For an extra twist, serve them with a side of cool yogurt to balance the heat!

Carrot and Beans Poori Masala

Just when you thought your taste buds had seen it all, along comes this vibrant, veggie-packed delight that’s about to rock your world. ‘Carrot and Beans Poori Masala’ is not just a dish; it’s a celebration of flavors that dances on your palate like nobody’s watching.

Ingredients

• For the dough:
  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3/4 cup water (approx.)
• For the masala:
  • 1 cup grated carrots
  • 1 cup chopped green beans
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste

Instructions

1. In a large bowl, mix the whole wheat flour, salt, and oil. Gradually add water to form a stiff dough. Cover and let it rest for 15 minutes. Tip: The dough should be firm enough to roll out without sticking.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add grated carrots and chopped green beans to the pan. Stir well.
4. Sprinkle turmeric powder, red chili powder, garam masala, and salt over the vegetables. Mix thoroughly.
5. Cook the vegetable mixture on low heat for 5-7 minutes, stirring occasionally, until the vegetables are tender. Tip: Covering the pan helps the vegetables cook faster.
6. Divide the dough into small balls. Roll each ball into a 4-inch circle on a floured surface.
7. Heat oil in a deep fryer or a deep pan to 350°F. Fry each poori until it puffs up and turns golden brown, about 30 seconds per side. Tip: Press gently with a slotted spoon to help the poori puff up.
8. Serve the hot pooris with the carrot and beans masala on the side.

Fluffy, golden pooris meet a spicy, colorful masala in this dish, creating a texture and flavor fiesta that’s hard to resist. Try serving it with a dollop of yogurt or a sprinkle of fresh cilantro for an extra zing.

Soya Chunks Poori Masala

Kickstart your day with a dish that’s as fun to say as it is to eat—Soya Chunks Poori Masala! This hearty, protein-packed meal will have you doing a happy dance from the first bite, with its fluffy pooris and savory soya chunks masala that’s bursting with flavors.

Ingredients

• For the poori:
  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3/4 cup water (approx.)
  • Oil for deep frying
• For the soya chunks masala:
  • 1 cup soya chunks
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

1. Soak the soya chunks in hot water for 15 minutes, then squeeze out the water and set aside.
2. For the poori dough, mix whole wheat flour, salt, and 1 tbsp oil in a bowl. Gradually add water to form a stiff dough. Cover and let it rest for 20 minutes.
3. Heat 2 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 minute.
5. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
6. Add the soaked soya chunks and garam masala. Mix well and cook for 5 minutes. Garnish with coriander leaves.
7. Divide the poori dough into small balls. Roll each ball into a 4-inch circle.
8. Heat oil for deep frying in a kadai over medium heat. Fry the pooris one at a time until they puff up and turn golden brown.
9. Serve hot pooris with the soya chunks masala.

Here’s the deal: the pooris are your golden tickets to cloud nine—light, airy, and just waiting to be dipped into the robust, spicy soya chunks masala. Heap that masala high, or go the extra mile by stuffing the pooris for a handheld delight. Either way, your taste buds are in for a wild ride!

Pumpkin Poori Masala

Feast your eyes (and eventually your stomach) on this autumnal delight that’s like a hug in food form—Pumpkin Poori Masala. It’s where the earthy sweetness of pumpkin meets the spicy kick of masala, all wrapped up in a fluffy, golden poori that’s begging to be popped into your mouth.

Ingredients

• For the poori:
  • 2 cups whole wheat flour
  • 1/2 cup pumpkin puree
  • 1/2 tsp salt
  • 1/2 cup water (adjust as needed)
  • Oil for deep frying
• For the masala:
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • 1/2 cup water

Instructions

1. In a large bowl, mix whole wheat flour, pumpkin puree, and salt. Gradually add water to form a stiff dough. Cover and let it rest for 15 minutes.
2. Divide the dough into small balls. Roll each ball into a 4-inch circle on a lightly floured surface.
3. Heat oil in a deep pan to 350°F. Fry each poori until puffed and golden, about 30 seconds per side. Drain on paper towels.
4. For the masala, heat oil in a pan. Add cumin seeds and let them sizzle for 10 seconds.
5. Add chopped onion and sauté until golden. Stir in ginger-garlic paste and cook for another minute.
6. Add tomato puree, turmeric powder, red chili powder, garam masala, and salt. Cook until the oil separates from the masala, about 5 minutes.
7. Pour in water and bring to a simmer. Let it cook for another 2 minutes until slightly thickened.
8. Serve the hot pooris with the spicy pumpkin masala on the side for dipping or smothering.

Every bite of this Pumpkin Poori Masala is a carnival of textures—crispy poori meets creamy, spicy masala. Try serving it with a dollop of yogurt on the side to cool down the heat, or go all out and make a poori taco with the masala as the filling. Either way, your taste buds are in for a treat.

Eggplant Poori Masala

Yikes, have you ever had one of those days where you’re craving something crispy, spicy, and downright delicious? Well, buckle up, buttercup, because Eggplant Poori Masala is here to save your taste buds from boredom with its crispy pooris hugging a spicy eggplant masala that’s got more layers than your favorite drama series.

Ingredients

• For the poori:
  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3/4 cup water (approx.)
  • Oil for deep frying
• For the eggplant masala:
  • 1 large eggplant, diced
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

1. In a large bowl, mix whole wheat flour, salt, and 1 tbsp oil. Gradually add water to form a stiff dough. Cover and let it rest for 30 minutes.
2. Divide the dough into small balls. Roll each ball into a 4-inch circle on a floured surface.
3. Heat oil for deep frying in a kadhai or deep pan to 350°F. Fry each poori until puffed and golden, about 30 seconds per side. Drain on paper towels.
4. For the masala, heat 2 tbsp oil in a pan. Add mustard and cumin seeds, let them splutter.
5. Add chopped onions and sauté until golden. Stir in ginger-garlic paste and cook for 1 minute.
6. Add tomato puree, turmeric, red chili powder, and salt. Cook until oil separates from the masala.
7. Add diced eggplant and garam masala. Cover and cook on low heat until eggplant is tender, about 10 minutes, stirring occasionally.
8. Garnish with fresh cilantro. Serve hot pooris with the eggplant masala.

Get ready to dive into a plate where the pooris are as fluffy as clouds and the masala packs a punch that’ll make your taste buds do a happy dance. Perfect for when you want to impress or just treat yourself to something spectacularly spicy and satisfying.

Lentil Poori Masala

Today’s the day we ditch the bland and embrace the bold with a dish that’s as fun to make as it is to eat—Lentil Poori Masala! Think of it as your kitchen’s little party where lentils and spices are the life of it.

Ingredients

• For the dough:
  • 1 cup whole wheat flour
  • 1/4 cup water
  • 1/2 tsp salt
• For the lentil filling:
  • 1 cup yellow lentils, soaked overnight
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tbsp vegetable oil
• For frying:
  • 2 cups vegetable oil

Instructions

1. Drain the soaked lentils and blend them into a smooth paste with ginger-garlic paste, turmeric, and red chili powder.
2. Heat 2 tbsp oil in a pan over medium heat, add the lentil paste, and cook for 10 minutes until thick. Tip: Stir constantly to avoid sticking.
3. Mix flour, salt, and water to form a stiff dough. Tip: Knead for 5 minutes for the perfect texture.
4. Divide the dough into small balls, roll each into a 4-inch circle, place a spoonful of lentil filling in the center, and seal.
5. Heat oil for frying to 350°F. Tip: Use a thermometer for accuracy.
6. Fry each poori for 2 minutes per side until golden brown.

Absolutely divine when served hot, these Lentil Poori Masalas are crispy on the outside, with a spicy, creamy lentil heart that’s sure to win over any crowd. Try pairing them with a cool cucumber raita for a contrast that’s nothing short of magical.

Curry Leaves and Mustard Seeds Poori Masala

Alright, let’s dive into the whirlwind of flavors that is this dish! A curry leaves and mustard seeds poori masala isn’t just food; it’s a party in your mouth where every ingredient brings its A-game. Perfect for those days when you want to spice things up without spending hours in the kitchen.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3/4 cup water (approx.)
• For the masala:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 1 large onion, finely chopped
  • 2 green chilies, slit
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1/2 cup water

Instructions

1. In a large bowl, mix the all-purpose flour and salt for the dough. Add oil and mix until the flour resembles breadcrumbs.
2. Gradually add water, kneading into a firm dough. Cover with a damp cloth and let it rest for 15 minutes. Tip: The dough should be smooth and not sticky.
3. Divide the dough into small balls. Roll each ball into a 4-inch circle on a floured surface.
4. Heat oil in a deep pan over medium heat (350°F). Fry each poori until it puffs up and turns golden brown, about 30 seconds per side. Drain on paper towels.
5. For the masala, heat 2 tbsp oil in a pan. Add mustard seeds and wait until they pop. Tip: Keep a lid handy to avoid mustard seed fireworks.
6. Add curry leaves, chopped onion, and green chilies. Sauté until onions are translucent.
7. Stir in turmeric powder and salt. Add water and simmer for 2 minutes until the masala thickens slightly.
8. Serve the hot pooris with the aromatic masala. Tip: For an extra kick, drizzle some lemon juice over the masala before serving.

How’s that for a flavor fiesta? The pooris are delightfully crisp, while the masala brings a tangy, spicy punch that’ll have you reaching for seconds. Try pairing it with a cool cucumber raita to balance the heat!

Conclusion

Outstanding in variety and flavor, these 16 Poori Masala recipes are perfect for any occasion, offering something special for every taste. We invite you to dive into these delightful dishes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!