May 5, 2013

Theek Puri / Spicy Puri

Theek Puri / Spicy Puris  -  A delicious deep fried Indian bread, goes well with Chole, Potato curry, Dal.. !!!

Makes: 12


Please use same measuring cup to measure  flour and water.

1 cup (200 ml) whole wheat (atta) Indian standard measuring cup of 200 ml / 8 oz capacity

1 teaspoon sooji (rawa)

1 green chilli, very finely chopped

2 tablespoon fresh mint leaves ( chopped )

1 tablespoon coriander leaves ( chopped )

1/2 teaspoon cumin seeds (jeera)

½ teaspoon ajwain (carom seeds)

1/2 teaspoon turmeric powder

½ teaspoon salt

¼ teaspoon sugar

½ - ¾ cup water

250 ml oil( for frying)


In a bowl, mix atta, sooji,  chopped green chilli,   mint – coriander leaves, ajwain, turmeric powder, sugar and salt. First add ½ cup  water and later adjust with remaining water to  make a dough (If using Aashirvaad atta, it requires 3/4 cup water).  Dough should be just like puri dough. Not very soft like chapatti dough. Keep aside in an airtight container for one hour or cover the container with a wet cloth.

Divide puri dough into 12 portions and make balls. Flatten them to make rounds / puris ( - 5 inches in diameter ). Sprinkle little dry flour when making puris. Make perfect shape with the help of a medium size inverted soup bowl / katori or with a sharp lid.

In a karahi / frying pan, heat oil. Reduce heat to medium  and wait for 2 minutes. Do  not fry on high heat. It will get brown color immediately. Fry puri one at a time till it puffs up. Turn over till both sides until light golden color. Drain on paper towels to absorb extra oil and serve hot with Dal or any North Indian gravy dishes / Aloo ki Bhaji of your choice.

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