When served with achar or aloo sabzi, this quintessential Indian bread brings joy to the family gatherings and get-togethers. Many versions of poori recipes are famous, like
Methi poori, Masala poori, Palak poori, and Missi Poori.
Unlike other puris, Missi poori has a slightly coarser and crunchier texture. Since this spiced poori is prepared with a blend of flours, it keeps one complete for an extended time.
Soft, crispy and fluffy Wholesome, delicious, and addictive Perfect blend of spices and flavors Can be relished for breakfast, lunch, dinner, or even as a snack, and Can be prepared in large batches.
Kids love them when packed in their tiffin boxes, and mums love them as they are always in demand, even by the picky eaters!
Besan/Chickpea flour — This ingredient lends a nutty flavor and structure to the delicious Missi puris. Fresh besan is used for best results. Sooji/ semolina — Added to the poori dough for a delectable crispiness. Haldi/ turmeric powder — Adds a hint of a beautiful yellow hue to the missi pooris. Amchur/ mango powder — Lends slight tanginess to the missi poori and elevates the flavor. Dhania powder/ coriander powder — The earthy flavor of this spice adds loads of flavor to the recipe. Jeera/ Cumin seeds — The roasted jeera powder’s warm, earthy flavor hypes the recipe’s delectability. Ajwain/ carom seeds — The peppery flavor of the ajwain boosts the flavor and aids digestion. Ghee — Renders a rich, nutty flavor to the missi poori.
Addition of Sooji — Sooji is added to the dough for two reasons –
To yield crispy pooris, and For non-greasy pooris.
The texture of the dough — It is essential to knead the dough medium soft, non-sticky, and slightly tight/ stiff to the touch. If the dough is soft, it will not hold the shape when frying, and the missi puri will not puff up nicely. They will also soak up too much oil and lose their texture. If you end up with loose and sticky dough, do not panic. Just add a tablespoon of flour to the dough and knead it again until it reaches the desired texture. Avoid dusting pooris with flour — Please apply oil to the dough ball before rolling, and do not dust your pooris with flour to prevent them from sticking to the rolling pin. If you use flour, the particles will burn in the oil, making it too smoky. The burnt remnants of the flour will spoil the oil and will stick to the next batch of pooris. Preventing the pooris from drying — If you have rolled up the pooris discs to fry them all at once, cover them with a kitchen towel to prevent them from drying out.
Versatile pooris — This masala Missi puri recipe can be adapted to different flavors according to individual choice. You can add achar/ pickle masala to turn them into achari pooris. Add pureed spinach to create palak-wali pooris! Regulate the oil temperature as required —Cooling the oil slightly after frying the pooris in batches will help to maintain an optimal temperature. For this, turn down the flame to the lowest setting after frying a couple of batches of pooris. You can again increase the flame as needed during frying. This way, you can regulate the temperature and keep the oil medium-hot. Serving suggestions — These Missi pooris, packed with lip-smacking flavors from the spices, can be rolled and devoured as is. They are so soft and flavorful! You can pair them with aloo ki sabzi for a comforting meal. Aloo sabzi and Missi puri are like a match made in heaven! You could also serve them with the creamy boondi raita and delicious homemade pickles for a completely divine culinary experience!
Follow the step-by-step instructions below to make the best Missi Puri Recipe
Then join me now, and let’s prepare a batch of fluffy golden puris together, which are every gourmet’s delight! Should you make this Missi Puri, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
