Carrot Puri

Carrot Puris serve as a good option for tea time snacks and can be given in kid's tiffin. These puris can be preserved for 2-3 days. 

Yield: 10-12 Puris

Approx. Time: 30 min

Ingredients:
1/4 cup Wheat Flour 
1/4 cup Corn Flour 
1/4 cup Chickpea flour (Besan)
1/4 cup Grated Carrots
2 tspn Oil
1 tspn Curd
1/2 tspn Ginger Paste
1/2 tspn Green chilly paste
1/2 tspn Garam Masala
1 tspn Sugar
1 tspn Red chilly powder
1 tspn Seasme Seeds
1/2 tspn Cumin-Coriander powder
1/2 tspn Turmeric powder
Salt to taste
Water as required

Additional Ingredients:
Grated Carrot
Seasme Seeds

Oil for deep frying

Method:
Mix Wheat flour, Corn flour, Chickpea flour (Besan), Grated Carrot, Oil, Curds, Ginger Paste, Green Chilly paste, Garam Masala, Sugar, Red Chilly Powder, Seasme Seeds, Coriander-Cumin Powder, Turmeric powder and Salt in a mixing bowl. Then add some water slowly and knead it into a hard dough. Use oil to knead if required. 

Take Oil in a frying pan heat it on medium flame. 

Now make small sized balls of the dough. Take a dough ball on rolling surface and dust it with wheat flour. Roll out the dough balls into round shaped thin puris. Place some grated Carrot and Seasme seeds  evenly on the puris and lightly roll the rolling pin over it. Now deep fry the puris on both sides. 

Serve it during tea time. 

Notes:
You may sprinkle some chaat masala immediately after the puris are taken out from Kadai to enhance the taste.

Stepwise Pictures:

 

  

 

 

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