Masala Puri

Masala Puri

Learn to how to make this popular Indian snack from the southern state of Karnataka


Makes 16 puris

Prep Time

40 mins (including 15 mins rest time)

Cook Time

10-15 mins


  • 250g atta flour
  • 1 tbsp vegetable oil
  • ½ tsp Rajah Turmeric
  • ½ tsp Rajah Chilli Powder
  • ½ tsp Rajah Cumin Powder
  • ½ tsp Rajah Coriander Powder
  • 1 tsp salt
  • 100-150ml water
  • Neutral oil for frying (eg sunflower or vegetable)


  1. Add the atta flour to a large mixing bowl with the vegetable oil, spices and salt and mix together with your hands.
  2. Slowly pour in half the water and use your hands to bring the dough together, adding a little more water when needed until the mixture comes together to form a soft dough ball. Knead for 4-5 mins or until smooth, then shape into a ball, rub with some oil, cover and leave to rest for 15 mins.
  3. Meanwhile, heat a wide-base heavy bottomed pan with the oil, about 2 inches deep and heat over a medium-low heat (180*C).
  4. Divide your puri into 16 pieces, and take your first piece, rolling it between your hands to form a smooth ball then press it down into a puck shape. On a lightly floured surface, roll this out into a 5-inch circle.
  5. Once your oil is hot, gently lower in the first puri, pressing gently with a skimmer - this is what helps your puri puff up. Cook for 30 seconds, then flip for another 10 seconds and remove to a kitchen paper-lined tray. Repeat with the remaining puris - you may find it easier to roll half of them out and then frying, repeating with the remaining 8.