Festival Fever: 3 Different types of delicious puri recipe

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Festival Fever: 3 Different types of delicious puri recipe

The puri needs no introduction to any Indian. It is perhaps one of the most versatile and popular of Indian foods, well-known and much-liked not just in all states of India but in other parts of the world as well. Whether it is a rich and spongy batura or a light and crispy whole wheat flour puri, be it a plain one or a spicy version, everybody loves puris!

The puri is basically a deep-fried snack made with dough. The dough is made of flour, water and salt, sometimes perked up with a few spices or pureed veggies or greens. This dough is then shaped into small discs using a rolling pin and deep-fried. There are many varieties of puris such as plain ones, stuffed ones, and crispy jar snack puris that last for a week.

Masala Puri

Image result for Masala Puri ( Gujarati Recipe)

Ingredients

1 cup whole wheat flour (gehun ka atta)
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
1 tbsp oil
salt to taste
oil for deep-frying

Method

  1. Combine all the ingredients in a bowl and knead into a firm dough using enough water. Keep aside for 15 to 20 minutes.
  2. Divide the dough into 10 equal portions and roll out each portion into a 75 mm. (3″) diameter circle.
  3. Heat the oil in a kadhai and deep-fry the puris one at a time on a high flame till they are golden brown in colour from both the sides.

Beetroot Puri

Image result for Beetroot Puri

Ingredients

1 beetroot
1 cup whole wheat flour (gehun ka atta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
salt to taste
oil for deep-frying

Method 

  1. Put the beetroot in enough water in a pressure cooker and pressure cook for 2 whistles.
  2. Allow the steam to escape, before opening the lid and cool completely.
  3. Once cooled, peel and roughly chop it and blend it in an mixer using 2 tbsp of water till smooth.
  4. Combine all the ingredients in a deep bowl along with the beetroot paste and knead into a stiff dough using no water.
  5. Divide the dough into 20 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle.
  6. Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  7. Serve immediately.

Phudina Puri

Image result for Pudina Puri

Ingredients

1/4 cup mint leaves (phudina)
1/2 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
1/2 tbsp lemon juice
1/2 tsp sugar
salt to taste
1 cup plain flour (maida)
1 tbsp oil
oil for deep-frying

Method

  1. Combine the mint leaves, cumin seeds, green chillies, lemon juice, sugar, salt and 1 tbsp of water in a mixer and blend into a coarse paste.
  2. Transfer the paste into a deep bowl, add the plain flour and 1 tbsp oil, mix well and knead into a stiff dough using enough water.
  3. Divide the dough into 14 equal portions and roll out each portion of the dough into a 50 mm. (2”) diameter circle.
  4. Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  5. Serve immediately.

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