Whole Wheat Masala Puri (Crispy Kadak Puri)
Crispy kadak masala puri made with chapati atta, ajwain, and warm spices. Firm dough, fork-pricked rounds, and jar-friendly storage for chai time or travel.
Ingredients
For the dough
- 1 cup whole wheat flour chapati atta; plus extra for rolling
- 1/4 tsp ajwain carom seeds
- 1/2 tsp cumin seeds jeera
- 1 tsp Kashmiri red chili powder or 1/2 tsp for mild
- 1/2 tsp turmeric powder haldi
- 3/4 tsp salt or to taste
- 2 tbsp neutral oil plus more for deep frying
- About 1/3 cup water, added gradually
- 2 tbsp finely chopped fresh coriander optional
For frying
- Neutral high-smoke-point oil, for deep frying (enough depth to float puris)
Instructions
Mix and knead
- Whisk atta, ajwain, cumin, chili, turmeric, salt, and coriander if using in a wide bowl.
- Add 2 tbsp oil. Rub between fingertips until the flour looks like damp sand and holds a clump when squeezed.
- Add water one tablespoon at a time. Knead until the dough is firm, stiff, and smooth (not soft like chapati dough). Cover and rest 15 minutes. Knead 30 seconds more.
Roll and shape
- Divide into small marble-sized balls (about 30 to 40 puris). Flatten and roll each into a 2 to 3 inch round, medium thickness.
- Prick all over with a fork. Arrange on a tray in a single layer; keep covered until frying.
Fry and store
- Heat oil in a kadai on medium until a tiny scrap of dough rises steadily without burning instantly.
- Fry puris in small batches without crowding, turning until golden on both sides and crisp through. Drain on a rack.
- Cool completely before storing in an airtight container at room temperature up to 2 to 3 weeks in a dry kitchen.
Notes
Firm dough is essential for kadak puri. If the dough feels soft, knead in more flour before resting.
Fork pricks keep masala puri flat instead of puffing like breakfast puri.
Fry on true medium heat. Oil that is too hot browns the outside before the center crisps.
Cool puris fully before sealing the jar; warm puris trap steam and soften.
Vegan as written; no cream needed. Optional coriander adds a fresh note in the dough.
Maida can replace atta for a lighter mathri-style bite; reduce water slightly if needed.
Tried this recipe?Let us know how it was!