Puris are the ultimate Indian indulgence. They are generally made with wheat flour and fried to golden perfection. The most common kind is the plain or salted version which is eaten as a bread with any curry. This post is about the TikhaT MiThachya Purya  or Masala puri. TikhaT is pepper and MiTh is salt, so this is salt and pepper puri, the pepper here being cayenne pepper, which is more common in Indian cooking than black pepper as a spice.

This is a typical Marathi dish and a family recipe. This is/was pretty common as food to be taken along during traveling. This is because these puris stay good for a long time and do not spoil easily. I remember many a long train journey ( 20-30 hours) when I used to have a pack of these with some sweet lemon pickle and curd rice, lovingly prepared by the ladies – mother, aunts, grandmas – and it provided enough nourishment for a pack of hungry kids on their way back to college.

Every family generally has their own version, with some secret ingredient passed on down the generations.

Our recipe for Masala Puri or tikhaT miThachya purya is as follows –

[amd-zlrecipe-recipe:37]

This is an elaborate item/recipe which is tricky for the likes of me, and we hardly make these a few times a year. But this is a typical traditional dish which used to be pretty easy for the ladies of yore. Happy Munching!!