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Crunchy puris
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Think puris are oily and horrible? Here are recipes that will change your opinion
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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 gm.
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 gm.
Salt to taste
Red chilly powder to taste
Water — 200 gm.
Oil to deep fry
Urad dal — 50 gm.
Ginger — 20 gm.
Green chilly — 2
Asafoetida — ¼ tsp
Method
Soak 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 gm.
Oil to fry
Tomato puree — 40 gm.
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 gm.
Oil to fry
Methi leaves chopped —
30 gm.
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. Puris can come with a variety of fillings, all of them yummy!
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