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Missi Puri

5 from 4 votes
Total: 40 minutes
Serves 20

Perfectly textured, crispy on the outside, and pillowy-soft on the inside, these Missi Masala Puri are pure bliss in every bite. As you tear into the golden puris and dip them into the aloo sabzi or boondi raita, each mouthful becomes a symphony of textures and flavors nourishing the taste buds and the soul alike!

Crispy and crunchy Missi Puri

Missi Puri recipe has been a part of Indian cuisine for a long time and is the most beloved staple in every Indian household. It’s not just the taste that makes this recipe unique, but the memories it evokes and the emotions it stirs.

When served with achar or aloo sabzi, this quintessential Indian bread brings joy to the family gatherings and get-togethers.

What is Puri/Poori?

Poori is the name given to a disc-like puffy bread made with wheat flour dough. It is a deep-fried Indian dish loved for its texture and flavor and the beautiful golden hue that makes it look so irresistible.

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.

What is Missi Puri?

Missi poori is a flatbread made with wheat flour, chickpea flour, semolina, and a blend of aromatic and flavorful spices. Whole spices like carom seeds, coriander seeds, cumin seeds, and dried fenugreek leaves lend a wonderful symphony of flavors and aroma.

Since this spiced poori is prepared with a blend of flours, it keeps one complete for an extended time.

Reasons You’ll ♡ Missi Puri 

Here is what you will love about this recipe where each morsel is infused with loads of flavor —

  • 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. 

The best part is that the Missi Puri recipe is a great traveling option. So, cook these easiest masala pooris for vacation next time you’re out of town. It’s so versatile that it can be devoured on its own or with any sabzi.

Kids love them when packed in their tiffin boxes, and mums love them as they are always in demand, even by the picky eaters!

Ingredient list

Missi Puri Ingredient List

Wheat Flour  An indispensable ingredient for this recipe, wheat flour gives structure to the missi masala pooris, besides binding the other ingredients in the dough.

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.

Red chili powder  Adds a delightful spiciness to the missi puris.

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.

Kasoori methi/ Dried fenugreek leaves  When added to the missi poori dough, dried fenugreek leaves lend a lovely characteristic flavor to the pooris. 

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. 

Fried poori served with raita

Missi Puri Recipe Tips and Variations

Balance the ratio of flours  Maintaining the flour ratio is crucial for this recipe, as any alteration will lead to a different texture and affect the delectability of Missi Poori. Therefore, keep the ratio as mentioned in the recipe. More besan in the dough tends to make the pooris hard and heavy, so do not double up on it. I prefer to keep the ratio of flour and besan as 2: ½ cup. Maintaining the ratio will result in the perfect crunch and texture.

Addition of Sooji  Sooji is added to the dough for two reasons –

  • To yield crispy pooris, and
  • For non-greasy pooris.

Ghee is a must  Ghee is the essential ingredient in the missi puri recipe, rendering it the desired crispiness. So, please do not skip it.

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. 

Crunchy flavor with onions  Finely chopped onions can be added to the missi puri to add flavor and an extra crunch. Ensure the onions are finely chopped and well blended while rolling the dough. Otherwise, the larger pieces of onions will form cuts in the rolled poori discs, and do not let the pooris puff up during frying. Also, add less water if you add onions as they will tend to release their water when contacted with the salt in the dough. This can make your dough loose, sticky, and difficult to roll.

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. 

Perfect thickness of the pooris  Keep the missi masala pooris medium thick when rolling, as they will not puff up while frying if they are too thin. They will turn out like papads if they are too thin. 

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. 

Beautifully puffed Missi Puri

Spices for the ultimate flavors —  The irresistible deliciousness of these Missi puris comes from the various spices that are added to the dough. Like, the roasted cumin seeds render an earthy flavor that enhances the overall taste of the pooris. Besides aiding digestion, Carrom seeds (ajwain) add a strong and peppery flavor to the pooris. 

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! 

Pooris not puffing up? There are several reasons for the pooris not puffing up during frying. Either the dough was not kneaded well, or the oil was not hot enough. You can fix this by kneading the dough for a little while and heating the oil for a little longer. Also, while frying the pooris, gently press them down with the slotted spoon, which will help them puff up happily!

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. 

Fry in smaller batches — When making a larger batch of pooris, fry them in batches. Refrain from over-crowding the kadai/ pan. Frying them in smaller batches will help them puff up nicely and brown up evenly, resulting in the perfectly fried pooris!

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!

Missi poori with Raita

Let me know what you think!

So, are you craving a plateful of spiced and flavor-packed freshly prepared Missi pooris?

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.


Follow the step-by-step instructions below to make the best Missi Puri Recipe

Crispy and crunchy Missi Puri

Missi Puri

5 from 4 votes
Perfectly textured, crispy on the outside, and pillowy-soft on the inside, these Missi Masala Puri are pure bliss in every bite. As you tear into the golden puris and dip them into the aloo sabzi or boondi raita, each mouthful becomes a symphony of textures and flavors nourishing the taste buds and the soul alike!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Calories: 81 kcal
Servings: 20



  • Combine flour in a large mixing bowl.
    Combine missi puri flours
  • Add the spices. Lightly crush the ajwain and kasoori methi and add them to the flour blend. When lightly crushed, they release a distinctively spicy aroma.
    Add the spices to the missi puri flour
  • Add ghee.
    Add ghee to the puri flour
  • Rub the ghee into the flour mixture using your hands until it becomes crumbly.
    Rub the ghee in the flour
  • To check if the ghee in the recipe is correct, take a little mix in your first and squeeze it tight; if it takes the shape of your fist, that means you are all set. This shows that the ‘Moyen’ (fat content) in the mix is just perfect.
    The moyen the the flour is correct
  • Add water to this mix and start kneading the dough.
    Tip — Add water slowly. Kneading the dough to the desired consistency requires a little skill. Do not add all the water at once. Instead, gradually add until you reach the medium-soft yet slightly stiff texture. 
    Add water and knead the puri dough
  • Knead a medium soft, non-sticky, and slightly tight/ stiff to the touch dough.
    Knead the missi puri dough
  • Cover the dough with a kitchen towel and leave it for 30 minutes.
    Cover and let the dough rest
  • After that, add a tablespoon of oil to the rested dough.
    Add oil to the dough
  • Give the dough a final knead.
    Knead the dough
  • Divide the dough into equal parts.
    Divide the dough
  • Roll each of them into a small ball.
    Roll the missi puri
  • Gently press them in between your palms to flatten them.
    Flatten the dough balls
  • A simple yet helpful hack  Apply a little oil to the rolling pin and the dough ball to prevent it from sticking to the rolling pin. This will simplify the rolling process, and you can roll the pooris like a pro!
    Grease the platform
  • Keep the missi masala pooris medium thick when rolling.
    Roll the missi puri
  • Heat oil in a heavy-bottomed pan. Drop a small piece of dough in the oil to check if the oil is perfectly hot. If it floats to the surface gradually, the oil is ideal for frying.
    Heat oil in a kadai
  • Fry 1-2 puris at one time. Do not overcrowd the kadai and fry them in batches.
    Fry the puri
  • Give the puris enough space in the kadai to puff up and become crispy.
    Tip — Maintain oil temperature. To get perfectly fried pooris, ensure the oil is at the right temperature. For the beautiful golden crispy pooris, fry the pooris in medium-hot oil. If the oil is too hot, the pooris will get burnt. If the oil is not hot enough, the pooris will soak up the oil and become soggy. 
    Puffed up puri
  • Once the pooris have puffed up and attained the beautiful golden color, remove them from the oil.
    Remove puri from oil once golden and crisp
  • Drain the fried pooris on the paper napkin. This is an essential step in removing excess oil from the pooris. 
    Set it on the paper napkin to drain
  • Enjoy missi puris with raitas or aloo ki sabzi.




Frequently Asked Questions


Can I store the leftover Missi Pooris?

You can store the cooked/ fried missi pooris in an air-tight container for 2 days at room temperature.

What can I do with the leftover poori dough?

The leftover poori dough stays well in the fridge for 3- 4 days when stored in an air-tight container.
When needed, remove the container from the refrigerator and let it sit on the counter for 15 minutes. You can now roll them into missi pooris or missi roti/ parathas and serve!

Can I freeze the Missi Puri dough?

Absolutely! This is a freezer-friendly recipe, and the dough can be stored in the freezer for up to 2 months. Pack the dough in an air-tight container and slide it in the freezer. When ready to cook, thaw it overnight in the fridge.
Next day, remove it from the refrigerator and let it rest on the counter for 15 mins. You can then roll them into pooris or rotis/ parathas.


Calories: 81kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 3mg | Potassium: 48mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 17IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Breakfast
Cuisine: Egg-free, Nut-free, Vegetarian

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  1. almas hashmi says:

    this is so nice,I will make it