Monday, 3 May 2010

Masala Puri

Puris goes well with so many things. Puri bhaji, puri basundi, puri srikhand, puri aamras and the list goes on.

Here I come with my puri recipe. I remember my mom used to give me masala puri in lunch box some times with hot lime pickle. It is easy to make when you have lots of guest at home and do not have energy to make rotis for everyone.

Wheat flour: 1 cup
Red chili powder: 1/2 tbl spn
Turmeric powder: 1tea spoon
Salt to taste
Carom seeds: 1 tea spoon (optional)
Oil: 1 table spoon
Asafoetida: pinch (optional)
Black pepper powder : 1 tea spoon (optional)

Oil to fry

Add all the dry ingredient together and mix well. Add oil and mix well. Add water and start mixing it with water. Make dough little harder than roti dough. Keep aside for 10minutes.

Add 1 tea spoon of oil and massage the dough until you have the smooth texture.
Take handful of dough and start rolling it into 2 cm diameter cylinder. Using knife cut them vertically to make small balls. As shown in photo.
Press the ball
and start rolling out small puris as shown in the photo. Puri should be little bit thick.
Puri gets fried very quickly so make sure you roll out 5-6 puris in advance. I roll out puri and keep them around the rolling base. Do not let them stick and get dry.

Heat the oil in frying pan and heat on medium flame. Add little bit of dough to test the frying tempurature. When the dough comes frying up on the surface as soon as it is dropped, oil is ready to fry.
Add one puri first and beat it a little with the surface of frying spoon. Puri will inflate and allow it to cook from one side and flip over. If puri turns brown quickly oil is too hot. If puri does not inflate oil is bit cold. Adjust the tempurate accordingly.
Roll and fry all puri.
Place it on absorbant paper.
Serve hot with the side dish of your choice. I am serving with basundi.

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