Wednesday, October 28, 2009

Masala Puri

In this entire month, I posted only sweet recipes. Hence, I am posting the recipe of Khari Puri. It is not the part of traditional maharashtrian faraal, however, it is commonly made in Gujarati homes during diwali. It can be enjoyed during tea time also.

Khari puri is prepared by using maida as the main ingredient. However, I made it using wheat flour (Aata / Gavhachi Kanik), which is a healthier option than maida.

2 cups wheat flour
2 tbspns semolina
¼ cup oil (2-3 tbspns)
4 tspns sesame seeds (Til)
1 tspn red chilly powder
1 tspn turmeric powder
1 small lemon’s juice
4 tspns sugar
Salt to taste
Oil to fry puris

Preparation :
Take ½ cup of water and sugar in a vessel and boil it.
Mix wheat flour, semolina, sesame seeds, red chilly powder, turmeric powder, lemon juice and salt in a bowl.
Add the boiled sugar water to the flour slowly and make a stiff dough.
Keep the dough aside for 30-45 minutes.
To make puris, take lemon size ball of dough and roll it.
After rolling puri, prick it with the tip of knife or fork.
Heat oil in a pan.
Deep fry the puris till the colour turns to golden brown.
Store it in an air-tight container.

Note :
1. In order to get uniformity in the size, you may roll out a large size roti and cut out small puris with the help of Katori (wati)
2. Multigrain aata can also be used instead of wheat flour.

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