You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
Missi Puri or Besan Ki Masala Puri or Besan Ki Puri is our family or a North Indian style Puri made using a combination of wheat flour, gram flour (Besan) and a few spices. The puri is generally made on all festive occasions and gatherings. This puri is perfect as a breakfast, or for the main course. They are generally made as travel food for long journeys.
Recipe process of Missi Puri
Our typical style of making this puri is adding wheat flour, gram flour, turmeric powder, red chilli powder, cumin seeds, salt and a bit of oil. Knead it with the help of water, roll and fry. However, variations exist. Many like to add some coriander and green chilli to this too.
Sada Puri (Whole Wheat flour Puri)
Then I make simple Sada Puri’s too. Only with wheat flour. And to be honest, whenever I make puri, it is both sada puri and masala puri for my family. Hopefully, I will add the recipe soon as I have the pics ready for this.
Puris with Vegetables
Puris can be fun too. You can add natural colour to the puris by using Veggies. It is also a good way to add some veggies to your kid’s diet. Like this Beetroot Puri which uses beetroot puree or Palak Puri which uses fresh palak or spinach or this Methi Puri which is using fresh harvested Methi (Fenugreek Leaves) from my garden.
Puris with Dal
Rajasthani Bedai or bedmi is another common puri that I make for many of our festivals. It is a puri stuffed with urad dal (Black gram). It is a perfect breakfast food with some Mathura ke Dubki wale aloo(Aloo Sabji/Potato Curry).
Gujarati Masala Puri
This puri differs from the Gujarati Version of Masala Puri. They do not add Besan, but only add the masala. That is another tasty puri and I have made it while making my Gujarati Thali. Now the puri can be made puffed up as normal puri or one can make it crunchy by adding slits and frying on slow. It is a perfect Gujarati Breakfast served with some masala chai.
Tips and Tricks while making Pooris
There are a few tips and tricks while making puris.
Dough for Puris
The dough for the puris should be a bit stiff than your roti or paratha dough. If you make the puri dough soft it would be difficult to roll them. Also while frying it will absorb more oil. It is also a good idea to rest the doubt for at least 30 mins to 1 hour.
Soft dough for Puri
If you find your puri dough has gone soft, refrigerate the dough for some time. The dough will get a bit stiff and then you would be able to roll them.
Rolling of Puris
The puris should be rolled uniformly to get the perfectly puffed up puri. The consistency of the dough is important here, as well as rolling it uniformly. Do not try to make too big puris. Puri of the size of 3-4 inches is enough and will give you good puff up puris. Also many roll the puris in the dry dough. I do not do that, I dip it in a drop of oil if required while rolling. Using dry dough makes your oil bad with flour and I am used to this now, as this was what I have learnt from my mother.
Puffing up Puris
To puff the puri’s the oil should be hot but not smoking hot. If you drop the puri in smoking hot oil, it will get burned up or turn brown quickly and not get cooked. If you use cold oil, it will absorb oil and not puff up too. To check if oil is ready drop a small tiny ball in oil. If it comes up immediately it is ready.
To puff the puri, one needs to put the puri in oil. Once it starts coming up, slowly press it with the back of a spoon keep pressing it. See the video below. The puri will puff up 90 per cent of the time if rolled up properly.
I fry like 3-4 puris at a time, depending on the wok size I use. Do not add too many at one go. If the oil is cool down, let it get hot again by waiting for 1 min in between batches.
Shelf Life of Puris
The puris stay good at room temperature for 1-2 days. I have never kept puri in the fridge or freezer and will not suggest to. But you can try if you like it.
Ways to enjoy Missi Puri or Besan Ki Masala Poori
The Puri can be enjoyed as is or goes well with breakfast with a cup of tea. It is a perfect flatbread with your curries for the main course and is generally made as a travel snack or food for long journeys.
I love to enjoy it with Aamras and my suggestion is to try this puri hot and straight after frying. I bet it would be difficult to stop at 1.
The leftover puri can be cooked on a hot Tawa until crispy. In this case, you just warm the puri and with the back of a spoon press it to become crispy. They go perfectly with some tea.
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Missi Puri | Besan Ki Masala Puri
- 1 Cup Whole Wheat Flour -Ataa
- 2 Tablespoons of Gram Flour -Besan
- 1 tablespoon of Oil for kneading
- 1 teaspoon of Cumin Seeds -Jeera
- 1/4 teaspoon of Turmeric Powder -Haldi
- 1/2 teaspoon of Asafoetida -Hing
- Salt to taste
- Room temperature water for kneading dough
- Oil for frying
- Add the Whole Wheat flour, Gram flour, Cumin seeds, Turmeric Powder, Asafoetida, salt and oil in a large bowl.
- Give it a quick mix so that the ingredients mix well together.
- Now knead the dough by slowly adding water. Do not add too much water at a time. We want a stiff dough and not a soft dough.
- Once kneaded let the dough rest for 30 minutes minimum. One can make it immediately too, but it is always a good idea to let the dough rest.
- When the dough is ready, make small balls out of it around 1 inch in diameter. While making balls knead it between your hands, and form a ball by gently applying pressure. Then flatten the ball. (Make smaller size balls, if small puris are required.)
- In a Kadai or deep bottom pan, add oil and let it start heating.
- In the meantime, roll the puris in around 3-4 inch diameter. Do use oil while rolling the puris. This helps in rolling. One can use dry flour (Ata) too, but I always use oil, for the reasons mentioned up in my post.
- The puris should be rolled evenly to puff up.
- Check if the oil is hot, by inserting a tiny bit of flour in the oil. It should come up immediately.
- Once the oil is hot, start frying the puris. Dip the puri in hot oil. Let it come up and then with the back of your spoon or spatula, slowly tap it. This helps in puffing the puris.
- Once puffed, flip and let it cook on the other side. Some puri’s do not puff. So once the underside is cooked flip and cook on the other side.
- Once cooked remove it on an absorbent paper or a strainer. Hot and yummy puris are ready.
- Serve it with Aamras, Chole, Potato Bhaji, Kheer, Aloo Saag, etc. The possibilities are endless.
- Standard US Size cups used.
- Spices can be adjusted to taste.
- One can add green chilli and coriander too.
- Read above for tips and tricks on how the dough should be, how to roll, puff, shelf life and serving suggestions.
The recipe first appeared on Cook with Renu on 31st March 2015. Today, 12th April 2021, I have updated the pics, content and added a Recipe card.
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