Crispy puri with amazing flavours and wonderful texture.But I really like the treatment of aloo in this recipe.It has many flavours such as saunf, kasuri methi, ajwain etc. You can also add jeera (cumin seeds) also.It doesn’t absorb oil.
To get perfect i.e. crispy exterior, soft interior, non oily, flavorsome and puffed up puris, make sure toKnead the dough properly. It should not be soft.Add the mentioned ghee while kneading the dough. Don’t skip that.Don’t roll the puris too thick or too thin
1. In a large bowl or plate take 1 cup aata
2. Add 1 tbsp sooji, 1 tbsp besan, salt to taste, a pinch of hing, 1/8 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp saunf, 1/2 tsp ajwain, 1 tbsp kasuri methi, handful of chopped coriander
3. Mix everything
4. Add 1 tbsp ghee
5. Take 2 small or 1 large boiled potato
6. Grate it and add to the aata mix
7. Mix everything well
8. Knead semi-stiff dough with water. I used 1/4 cup water
9. Let the dough rest for 15 minutes
10.After 15 minutes, knead the dough again for a minute
11. Drizzle few drops of oil
12. Smoothen the dough
13. Make balls with the dough
14. Roll the puris
15. Deep fry them and take them out on an absorbent paper
16. Bon appétit
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. In a large bowl or plate take 1 cup aata.
2. Add 1 tbsp sooji, 1 tbsp besan, salt to taste, a pinch of hing, 1/8 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp saunf, 1/2 tsp ajwain, 1 tbsp kasuri methi, handful of chopped coriander.
3. Mix everything.
4. Add 1 tbsp ghee.
5. Take 2 small or 1 large boiled potato.
6. Grate it and add to the aata mix.
7. Mix everything well.
8. Knead semi-stiff dough with water. I used 1/4 cup water.
9. Let the dough rest for 15 minutes.
10. After 15 minutes, knead the dough again for a minute.
11. Drizzle few drops of oil.
12. Smoothen the dough.
13. Make balls with the dough.
14. Roll the puris.
15. Deep fry them.
16. Take them out on an absorbent paper.
17. Bon appétit.
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