Masala Cheese Puri is a delicious Indian breakfast loaded with cheese, herbs, and paneer perfect for the kid’s lunchbox.
Estimated reading time: 2 minutes
Puri does not need any introduction. It is the most common Indian bread served with curries and other main-course dishes. This cheese puri is a delicious continental twist to the regular whole wheat puri recipe .
The flavour of cheese and herbs have given a new dimension to the regular poori. Making it all the way more tasty and interesting.
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 chilli flakes or the Kashmiri red chilli powder.
Watch Cheese Puri Video
Serving Suggestion
Masala Cheese Puri is a fusion dish that tastes equally good with Indian as well as continental dishes. A few of my favourite ways to serve it are with Indian style jeera aloo , or sweet mango chutney (chutney) . For a bit spicy kick, I serve with green or red chilli pickle .
For teatime snack, you can serve it with a cup of masala tea or coffee. To experiment with flavour, serve cheese puri with herb roasted potatoes .
More Indian Puri Recipes for you to try
- Spinach Puri
- Kutti Ki Puri
- Whole Wheat Puri
Ingredients
- ▢ 1 Cup all purpose flour (maida)
- ▢ ¼ Cup whole wheat flour (atta)
- ▢ 2 tablespoon sooji (semolina)
- ▢ ½ Cup processed cheese, grated
- ▢ ½ Cup paneer (cottage cheese) grated
- ▢ 2 teaspoon garlic powder
- ▢ 2 teaspoon Italian herbs mix
- ▢ 2 tablespoon coriander leaves, chopped
- ▢ 2 teaspoon refined oil
- ▢ Salt and black pepper to taste
- ▢ 2 Cup 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 pooris.
- 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 poori at a time into the hot oil, it will puff up soon.
- Once the bottom side is golden, then turn over the poori and fry gently pressing down with the frying spoon or slotted spoon in a circular motion, fry the poori till golden brown all over
- Remove the poori into a plate lined with paper towel to remove excess oil, fry all pooris this way.
- Serve Masala Cheese Puri warm with pickle , chutney or a cup of tea/coffee.
Recipe Notes:
Nutrition
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Masala Cheese Puri Recipe
Ingredients
- 1 Cup all purpose flour (maida)
- ¼ Cup whole wheat flour (atta)
- 2 tablespoon sooji (semolina)
- ½ Cup processed cheese, grated
- ½ Cup paneer (cottage cheese) grated
- 2 teaspoon garlic powder
- 2 teaspoon Italian herbs mix
- 2 tablespoon coriander leaves, chopped
- 2 teaspoon refined oil
- Salt and black pepper to taste
- 2 Cup 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 pooris.
- 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 poori at a time into the hot oil, it will puff up soon.
- Once the bottom side is golden, then turn over the poori and fry gently pressing down with the frying spoon or slotted spoon in a circular motion, fry the poori till golden brown all over
- Remove the poori into a plate lined with paper towel to remove excess oil, fry all pooris this way.
- Serve Masala Cheese Puri warm with pickle , chutney or a cup of tea/coffee.
Video
Notes
Nutrition
Chilli Garlic Noodles is a hot favourite noodles dish that you can stir up in under 30 minutes for a fun family dinner.
Estimated reading time: 4 minutes
- Indian Chinese Cuisine
- Watch Chilli Garlic Noodles Video
- Serving Suggestion
- FAQ’s Related To Chilli Garlic Noodles
- Chilli Garlic Noodles Recipe
Indian Chinese Cuisine
Indian-Chinese Fusion Cuisine is a rage across the Indian sub-continent. In simple words, it is the spicy makeover of takeaway-style Chinese dishes to suit the Indian palate.
Indo-Chinese Cuisine is characterized by the presence of dishes like Manchurian, chowmein, fried rice, spring roll , and many other lip-smacking dishes. Over the years, the Indo-Chinese Cuisines have come across as more of takeaway-style comfort food perfect for binge eating.
Difference between chilli garlic noodles and chowmein ?
The sauce and the ingredients are the key differentiating factor between the chilli garlic noodles and chowmein. The chowmein or lo mein is a more street-style version of garlic noodles. For a lo mein noodles are tossed on high heat with lots of spices, sauces, and a truckload of vegetables or chicken.
Whereas in chilli garlic noodles, the main flavoring agents are the red chilies and the garlic. The addition of vegetables is optional and only selective sauces are added.
Watch Chilli Garlic Noodles Video
Serving Suggestion
Chilli Garlic Noodles taste exceptionally delicious with a stir fried dishes like gobi manchurian , chilli chicken , chilli mushroom , or soya manchurian . I like it with vegetables in hot garlic sauce also.
The most popular and classic combination is the chilli paneer , vegetable manchurian , and garlic noodles. For the side dish, serve smashed cucumber salad , stir fried broccoli , or the crispy tofu .
Yes, this is a vegan, dairy-free, and nut-free stir-fry noodles recipe. To make it gluten-free use specific gluten-free dry noodles.
Store the leftover garlic noodles in an airtight container for 2 – 3 days in the refrigerator. Make sure noodles are at room temperature while storing. Reheat them in a microwave or a stir-fry pan in a teaspoon of oil.
You can use fry the leftover boiled noodles till crispy and use them to make Asian Crispy Noodles Salad or Indian Style Chinese Bhel Puri . You can store fried noodles for a week.
More Noodle Recipes for you
- Green Curry Noodle Soup
- Healthy Manchow Soup
- Peanut Butter Ramen
- Chinese Chop Suey
- Vegetable Thukpa
- Chilli Oil Noodles
Ingredients
- ▢ 200 gram uncooked Hakka noodles
- ▢ 2 tablespoon sesame oil or cooking oil
- ▢ 1 tablespoon finely chopped garlic
- ▢ 1 tablespoon finely chopped ginger
- ▢ 2 dried red chili or to taste
- ▢ 1 Cup thinly sliced onion
- ▢ ½ Cup thinly sliced carrot
- ▢ ½ Cup thinly sliced capsicum/bell pepper
- ▢ ½ Cup thinly sliced cabbage
- ▢ Salt to taste
- ▢ 1 teaspoon black pepper powder
- ▢ 1 tablespoon white vinegar
- ▢ 1 teaspoon dark soy sauce
- ▢ 1 tablespoon red chili sauce or sriracha sauce
- ▢ ½ teaspoon red chili flakes
- ▢ 2 tablespoon chopped spring onion greens
Instructions
Prep Work For Noodles:
- Boil approximately 500ml of water with 1 teaspoon of salt. Add noodles when water starts to boil. Boil for 10-12 minutes depending on the variety of noodles. After draining the noodles toss gently in a teaspoon of oil. Or cook noodles as per packet instructions.
- Slice the vegetables, ginger, and garlic. Set aside.
Prepare Chilli Garlic Noodles:
- In a wok over high heat, add in sesame oil or cooking oil. Add ginger, garlic, and dry red chilies. Stir fry over high heat for 1 – 2 minutes without burning the aromatics. Add the sliced onion and stir fry for 1 – 2 minute or till onion turn translucent.
- Add the sliced veggies and stir fry for 2 – 3 minutes or till al dente. Add white vinegar and mix nicely. Next, add the soy sauce, salt, pepper, red chili flakes, and chili sauce. Stir-fry for 1 – 2 minutes.
- Next, add the boiled noodles and gently toss with the vegetables without breaking the noodles. Top off with spring onion greens.
- Serve Chilli Garlic Noodles with Manchurian gravy for dinner.
Recipe Notes:
- To avoid soggy vegetables in this dish, chop all vegetables very finely into juliennes. Vegetables that need a longer time to cook must be blanched separately before adding to the dish
- You can add any vegetables of choice to these garlic noodles. Carrots, bell peppers, onion, capsicum, cabbage, broccoli, mushrooms, or green leafy vegetables are perfect to stir fry with noodles. If you are not a big fan of veggies then only stick with onions.
- Ideal protein choices for this dish are firm tofu cubes, lean chicken cut into strips, shrimp or mushroom as all of them cook really quickly
- Be mindful when adding salt to this dish as all the sauces contain salt in them
- Do not forget to rinse the noodles with water to remove the stickiness after boiling.
- What you can use – Veg/Egg Hakka noodles, whole grain noodles, or any local variety of stir-fry noodles (thin crinkly looking noodles). Don’t buy thicker ones like udon noodles or extremely thin ones like rice or glass noodles (vermicelli).
- One must stress on quality because cheaper varieties usually turn out mushy or stick to each other. The texture is paramount in any kind of noodles recipe and you don’t want clumpy noodles ruining that for you.
Nutrition
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