Jan 20, 2013

Spicy Puris

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

Makes: 9 – 10


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

2 teaspoon rawa (sooji)

3 tablespoon Bengal gram flour (besan) - optional

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 red chilly powder

1/2 teaspoon turmeric powder

½ teaspoon salt

60 – 80  ml water (to make the dough)

250 ml oil( for frying)


In a bowl, mix atta, sooji, besan,  mint – coriander leaves, cumin seeds, ajwain,  red chilli powder, turmeric powder and salt. First add 50 ml  water and later adjust with remaining water to  make a dough.  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 9 - 10 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.

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.

Aloo Ki Bhaji  / Potato masala

Serves: 3 - 4


1 tablespoon cooking oil

1 teaspoon mustard seeds

1 teaspoon jeera (cumin seeds)

½ teaspoon urad dal

3 green chillies, slit lengthwise or 1/2 teaspoon red chilli powder

1 spring curry leaves  or 6 nos

½ - inch piece ginger ( chopped )

½ teaspoon turmeric powder

2 onions, finely sliced

4-5 medium- sized potatoes (boiled, peeled and mashed)

3/4 teaspoon salt (or to taste)

100 ml (1/2 cup) water


Boil, peel and mash potatoes.

Heat oil in a wide pan. Add mustard seeds. When they splutter, add jeera, urad dal, curry leaves, chopped ginger and  green chillies. Fry on a medium heat till crisp. Add turmeric powder and stir well for 1 minute.

Add onion slices. Fry on a medium flame till the onions are golden brown in colour.

 Finally add mashed potatoes, salt to taste and 100 ml water.

Cover with a lid and cook on a low to medium heat for 12 – 15 minutes or until the bhaji slightly thickens / aloo well blended. Serve with puri or rotis.

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