How to make Masala Rawa Puri -

These super crisp puris are made with a dough of rawa and some spice powders

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fine semolina (barik rawa) (बारीक रवा), Ginger-green chilli paste (अदरक-हरी मिर्च की पेस्ट )

Cuisine : Maharashtrian

Course : Breads

You can also find more Breads recipes like Baguette Gozleme (Turkish Bread) Cheese Puri Bread Sticks

Masala Rawa Puri

Masala Rawa Puri Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Masala Rawa Puri Recipe

  • Fine semolina (barik rawa) 1 cup

  • Ginger-green chilli paste 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Oil for greasi to deep fry

  • Chai to serve


Step 1

Put the semolina in a mixer jar and grind to a fine powder. Transfer into a large bowl.

Step 2

Add ginger-green chilli paste, red chilli powder, coriander powder, cumin powder, turmeric powder and salt and mix well.

Step 3

Add ½ cup water and knead into soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.

Step 4

Grease the worktop with some oil.

Step 5

To make puris, divide the dough into small equal portions and shape them into balls. Roll out each ball, on the greased worktop, into a small thin disc.

Step 6

Heat sufficient oil in a kadai.

Step 7

Gently slide the discs, one at a time, into the hot oil and deep fry till they puff up and turn crisp. Drain on absorbent paper.

Step 8

Arrange them on a serving platter and serve hot with chai.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.