Basil Garlic Puri

Basil Garlic Puri gives an international twist to the traditional Farsi Puri, especially made during Diwali season. I am sure this puri will appeal your palate.

Yields 22-25 puris (Approx.)

Ingredients :

1 Cup All purpose flour (Maida)

1 tbspn Semolina (Suji / Rava)

1 tbspn Ghee

1 tbspn Dried Basil leaves 

1 tspn finely chopped Garlic (or Garlic paste)

1 tspn finely chopped Green chillies (or Green Chilly paste)

Salt to taste

Water for kneading

Oil for frying

To Serve with :

Salsa or Tomato Ketchup

Method :

Take All purpose flour in a large bowl. Add Semolina, Ghee, Dried Basil leaves, chopped garlic, chopped green chillies and salt. Mix it well. Then add some water and knead it into a dough that has medium tightness. Rest the dough for 10 to 15 minutes.

Make a small lemon sized ball from the dough and roll it in into a big circular shaped roti. With the help of a small cookie cutter or a steel bowl, press and make small sized puris. Prick each puri with the help of a fork.

Heat oil in a pan. Once the oil is hot, reduce the flame to medium. Fry puris till it changes to golden colour. Allow it to cool. 

Serve with Salsa or Tomato Ketchup. 

Notes :

Puris kept in an Air-tight container last for a week or more.

You may use fresh Basil leaves instead of dried bottled Basil, which will give a nice green colour to the Puris.

Stepwise Pictures :

 

 


Sending this entry to Diwali Bash Event hosted by Vardhini and Paricash's Give me some snacks