Puri Masala Recipe

Make dough

In a large mixing bowl combine whole wheat flour, all-purpose flour (if using) and salt. Add ghee or oil and rub into the flour with fingertips until mixture resembles coarse crumbs.

Gradually add about 3/4 cup water a little at a time and knead into a smooth, firm but pliable dough. Dough should not be too soft (that will make puris absorb oil). Knead for 4–5 minutes.

Cover dough with a damp cloth and rest for 15–20 minutes. This helps gluten relax and makes rolling easier.

Roll and fry puris

Heat oil for deep frying in a deep, heavy-bottomed skillet or kadai over medium-high heat. Oil should reach 350–370°F (about a medium-high steady bubbling when a small dough scrap sizzles).

Divide the dough into 16 equal portions (about 1-inch balls). Keep covered to prevent drying.

Take one dough ball, flatten slightly and dust with dry flour. Roll quickly into a small disc about 3.5–4 inches (8–10 cm) diameter, about 1–2 mm thick; do not make too thin or too thick. Avoid oiling the rolling surface — use minimal flour to prevent sticking.

Carefully slide the rolled puri into hot oil. Using a slotted spoon, press gently on the puri for a second to encourage puffing; it should puff up. Flip and fry until both sides are golden brown and crisp, about 20–30 seconds per side depending on heat.

Remove puri with slotted spoon and drain on paper towels. Keep fried puris warm in a covered container; fry remaining dough in batches, ensuring oil temperature stays steady (adjust heat as needed).

Prepare potatoes

Boil potatoes until tender (poke with fork). Drain, cool slightly, peel and coarsely mash with a fork or potato masher—leave some small chunks for texture.

Tempering

Heat 2 tablespoons oil in a skillet over medium heat. Add mustard seeds and let them crackle. Add cumin seeds and a pinch of asafoetida (if using). Sauté for 10–15 seconds.

Add finely chopped green chilies and grated ginger. Sauté 20–30 seconds until fragrant.

Add turmeric, red chili powder, coriander powder and cumin powder. Stir for 10 seconds to roast spices—do not let them burn.

Add the mashed potatoes and salt. Mix thoroughly so spices coat the potatoes evenly. Cook 2–3 minutes, stirring and gently pressing to combine flavors.

Turn off heat; add amchur powder (or lemon juice) and chopped cilantro. Mix and adjust seasoning to taste. Keep masala warm until serving.

Place 2–3 warm puris per serving on a plate. Spoon a generous 2–3 tablespoons of hot potato masala onto each puri, or serve masala on the side for stuffing.

Serve immediately with yogurt or raita, chutney, sliced onions and lemon wedges. Eat puris while hot and crisp for best texture.