Hello everyone! With the auspicious occasion of paryushan having started we prepare a variety of sukha nashta or side breakfast dish as we avoid eating outside food items. This puri recipe is a standard breakfast recipe we make. We eat these with our traditional achar known as chunda which is made using raw mango and sugar. You can have it with tea or coffee. So let’s get cooking….
Wheat flour – 2 cups
Gram flour/besan atta – 2 tbsp
Maida/Refined flour – 1/4 cup
Oil – 2 tbsp
Ghee/ clarified butter – 1/2 cup (lukewarm)
Cumin/Jeera – 2 tbsp
Black Pepper/Mari (whole) – 2 tbsp
Salt as per taste
Water for kneading
1. Roast the cumin and black pepper for few seconds. Now semi crush them using a crusher or in pulse mode in the mixture. Do not make it in powder form.
2. In a big bowl mix all the above ingredients alongwith the semi crushed cumin and black pepper, except water, and mix it well. Now knead using water. It should be a hard dough. So be careful while adding water and knead using little water at a time.
3. Once the dough is ready cover it and keep it aside to rest for 15 mins.
4. After 15 mins knead the dough again and make it smooth. Make very small roundels out of this dough. Now you can either roll these using a roller into small discs/puris or you get a press machine in which you can directly place the roundels and press it into a flat puri. Make all puris this way. Using your nails make small marks on the puri so that they do not puff on frying.
5. In another kadhai/wok take oil. Let it become warm on medium flame. Once warm add the puri 3 to 4 at a time and fry them by lightly pressing them from both sides. It is necessary to press the puri while frying so that it becomes hard and is cooked inside properly. You have to fry on medium flame.
6. Fry all the puris this way and store them in an airtight container. These puris will last upto 10 to 15 days.
‘This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.’
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