Variations In Masala Cheese Puri:
You can add freshly chopped basil leaves, fenugreek leaves (methi) or spinach in the dough of puri for a fresh flavor. Any other local variety of green can also be added.
Furthermore, you can use one medium-size boiled potato (grated) in the garlic puri dough instead of grated paneer. After adding potato, cheese puri tastes more like an aloo kachori.
To make the puri a little bit spicy, add a teaspoon of red chili flakes or the Kashmiri red chili powder.
Those who like onion can add finely chopped big onion or spring onion with leaves finely chopped along with green chilies to taste with paneer and maybe one boiled and mashed potato with it, to make it more filling, OR add cooked and mashed green moong dal / small red kidney beans cooked and mashed along with boiled potato, green chilies, methi / spinach leaves finely chopped along with mashed / grated paneer/ cottage cheese.
Ingredients
1 Cup all purpose flour (maida)
¼ Cup whole wheat flour (atta)
2 tbsp sooji (semolina)
½ Cup processed cheese, grated
½ Cup paneer (cottage cheese) grated
2 tsp garlic powder/ finely chopped/ mashed garlic ( optional)
2 tsp Italian herbs mix
2 tbsp coriander leaves, chopped
2 tsp refined oil
Salt and black pepper to taste
refined oil for deep frying
⅓ Cup Lukewarm water to bind dough
Instructions
- Sift both the flour in a bowl, mix in cheese, paneer, garlic powder, oil, and remaining herbs.
- Rub the mixture in between your palms to get bread crumb like texture.
- Using little lukewarm water to bind the soft and smooth dough. The dough for the puri should be moist, firm but not sticky.
- Knead the dough for 3 – 5 minutes. Cover with a muslin cloth and keep in the fridge for 10 – 15 minutes.
- Heat oil in a heavy pan for deep frying puris.
- Make small even sized balls out of the dough. With the rolling pin using few drops of oil shape dough balls into circles which are not very thin.
- Add one puri at a time into the hot oil, it will puff up soon.
- Once the bottom side is golden, then turn over the puri and fry gently pressing down with the frying spoon or slotted spoon in a circular motion, fry the puri till golden brown all over
- Remove the poori into a plate lined with paper towel to remove excess oil, fry all puris this way.
- Serve Masala Cheese Puri warm with pickle, chutney or a cup of tea/coffee.