Masala Puri Fusion Recipe

In a large mixing bowl, combine the whole wheat flour, cumin seeds, carom seeds, turmeric powder, red chili powder, chopped cilantro, and salt.

Add ghee or oil to the flour mixture and rub it in with your fingertips until the mixture is crumbly.

Gradually add water, little by little, and knead into a stiff but smooth dough. The dough should not be too soft as puris require a firm dough for frying.

Cover the dough with a damp cloth and let it rest for 15-20 minutes.

In a small bowl, combine mashed potatoes with garam masala, green chili, salt, and lemon juice. Mix well.

Divide the filling into small portions and set aside.

Divide the dough into small lemon-sized balls.

If making stuffed puri, flatten each ball slightly, place a small portion of the filling in the center, and fold the dough around the filling, sealing it completely.

Roll each ball into a small circle (3-4 inches in diameter), dusting lightly with flour if needed.

Heat oil in a deep frying pan over medium-high heat.

Once the oil is hot, gently slide in the puri and press lightly with a slotted spoon to help it puff up.

Fry the puri on both sides until golden brown and crispy, about 1-2 minutes per side.

Remove with a slotted spoon and drain on paper towels to remove excess oil.