Whole wheat (Atta) Puri / Masala Puri - A delicious deep fried Indian bread, goes well with Chole, Potato curry, Dal..
Makes: 11 -12
Please use same measuring cup to measure atta and water.
1 cup (200 ml / 8 oz – Indian standard measuring cup) whole wheat (atta)
2 tablespoon fresh mint leaves ( chopped )
1 tablespoon green coriander leaves ( chopped ) or a mix of 2 tablespoon mint and coriander leaves
1 teaspoon red chilly powder
1/2 teaspoon turmeric powder
½ teaspoon salt
90 – 100 ml water (to make the dough) approximately ½ cup
250 ml oil ( for frying)
In a bowl, mix atta, mint – coriander leaves, red chilli powder, turmeric powder and salt. Add 90 ml (90 - 100 ml - first add less than 1/2 cup) water and make a stiff dough (not very soft like chapati). Keep aside in an airtight container for one hour or cover the dough with a wet cloth.
Divide puri dough into 11 - 12 portions and make balls. Flatten them to make rounds / puris (4 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 (optional).
In a kadai / deep frying pan, heat oil. Reduce heat to medium and 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.
Easy Aloo Bhaji
1 tablespoon oil
2 onions, thinly sliced
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
2 big size or 3 small size potatoes, boil separately and mashed
½ cup / 100 ml / 4 oz water
¾ teaspoon salt
3 tablespoon chopped coriander leaves
½ teaspoon garam masala powder
Dilute red chilli powder and turmeric powder in 1 tablespoon water and keep aside (spice mix).
Heat oil in a pan on medium heat. Add thinly sliced onions and fry until golden color.
Add diluted spice and mix well on a low heat for 1 – 2 minutes until the raw smell goes and water dries up.
Add mashed potatoes, ½ cup water, salt to taste, chopped coriander leaves and garam masala powder. Mix all the ingredients well. Water level should be ½ - inch above the level of potatoes. So adjust water according to the level (100 – 125 ml). Cover with a lid and cook on a medium to low heat for 15 minutes until done / gravy thickens. Serve hot with puri.