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Crunchy puris
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Puris can come with a variety of fillings, all of them yummy
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LOVE THEM, hate them but you just cannot ignore them. Moms wouldn't think of having them too often on the dining table but ravenous kids, not to mention ravenous dads, can stuff in half-a-dozen and yell for more. Delicious and sinfully rich, puris can tempt gourmets in many an avatar. And here are a few of them.
Tawa puri
Ingredients:
Unrefined flour (atta) - 500 Gms
Salt to taste
Oil for frying
Water - 200 ml
Method
Make a dough of flour, water, and salt. Cut the mass into small pedas and roll them out thinly. Cook them on a griddle till both sides change colour. Deep fry them in oil to make tawa puri.
Urad dal ki puri
Ingredients:
Atta - 500 Gms
Salt to taste
Red chilly powder to taste
Water - 200 Gms
Oil to deep fry
Urad dal - 50 Gms
Ginger - 20 Gms
Green chilly - 2
Asafoetida - ¼ tsp
Method
Soak the dal overnight. Remove the water and grind it along with ginger and green chilly. Mix red chilly powder, salt and asafoetida to the ground mixture. Make a tight dough of atta, water, salt, and a little oil. Cut the dough into pedas and stuff them with urad dal mixture. Roll out the stuffed pedas. Deep fry them in oil and the puris are ready.
Tomato puri
Ingredients:
Atta - 200 Gms
Oil to fry
Tomato puree - 40 Gms
Salt to taste
Red chilly powder - ½ tsp
Water - 75 ml
Method
Make a tight dough of atta, salt, red chilly powder and tomato puree. Cut into small pedas and roll it out. Then deep fry them in oil till they are done.
Methi puri
Ingredients:
Atta - 200 Gms
Oil to fry
Methi leaves chopped - 30 Gms
Salt to taste
Red chilly powder - ½ tsp
Water - 75 ml
Method
Make a tight dough of atta, salt, red chilly powder and methi. Cut into small pedas. Roll them out and deep fry till done.
The writer is Executive Chef, Hotel ITC Kakatiya Sheraton and Towers
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Metro Plus
Bangalore
Chennai
Delhi
Hyderabad
Madurai
Mangalore
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
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