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Chef Priya
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Spiced Indian Fried Flatbread

Masala Poori

(42 reviews)
"

Masala Pooris are always a hit at brunch tables, served with a dollop of tangy pickle or a bowl of curd. They evoke memories of lazy Sunday mornings with my family.

"
Spiced Indian Fried Flatbread
Prep time:20 mins
Cook time:20 mins
Total time:40 mins

Protein

5g

Carbs

28g

Fat

6g

Calories

180 kcal

Servings:
4
Vegetarian

Ingredients

whole wheat flour2 cups
semolina2 tbsp
salt0.50 tsp
spinach puree0.50 cup
(blanched and blended)
wateras needed
(for kneading)
oilfor deep frying
(neutral oil like sunflower or canola)

Spices

turmeric powder0.50 tsp
red chili powder0.50 tsp
carom seeds0.50 tsp

Directions

Prepare the Dough

  1. In a large bowl, mix together whole wheat flour, semolina, turmeric powder, red chili powder, carom seeds, and salt.
  2. Add the spinach puree and mix well with your fingers.
  3. Gradually add water, a little at a time, and knead to form a stiff dough. The dough should be firm yet pliable.
  4. Cover the dough with a damp cloth and let it rest for 10 minutes.

Shape the Pooris

  1. Divide the dough into small lemon-sized balls.
  2. Roll each ball between your palms to smoothen, then flatten slightly.
  3. Using a rolling pin, roll out each ball into a small circle, about 4 inches in diameter. Keep them slightly thick to ensure they puff up.
Chef's tip: Dust the rolling surface and pin lightly with flour if the dough sticks.

Fry the Pooris

  1. Heat oil in a deep frying pan over medium-high heat.
  2. To check if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface immediately.
  3. Gently slide a rolled poori into the hot oil. As it rises, press it gently with a slotted spoon to help it puff.
  4. Flip and fry until both sides are golden brown. Remove and drain on paper towels.
  5. Repeat with the remaining dough.
Chef's tip: Maintain a consistent oil temperature for even cooking.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.