Puri
Puri in Marathi Serves: approx 15 Puris I ngredients: 1 cup Wheat Flour 1 tbsp Chickpea flour 1 tbsp Semolina 1/2 tsp Salt or to taste 1 tbs...
https://chakali.blogspot.com/2009/03/indian-fried-bread-puri.html?m=0
Puri in Marathi
Serves: approx 15 Puris
Ingredients:
1 cup Wheat Flour
1 tbsp Chickpea flour
1 tbsp Semolina
1/2 tsp Salt or to taste
1 tbsp Oil
Oil for deep frying
You will also need a clean damp cloth to cover the dough.
Method:
1) In a mixing bowl, add wheat flour, chickpea flour, Semolina and salt to taste. Mix. Into a small saucepan Heat 1 tbsp Oil. Make it very hot and pour it on flour mixture, wait for 2 minutes.
2) Add water and knead a pretty hard dough. Dough should not be too hard or too soft. Cover the dough and let it sit for 10 minutes.
3) After 10 minutes, knead the dough nicely. Make equal balls, each should be of 2 cm in diameter. You can make bigger sized balls if you feel, but make sure all balls should be equal in size.
4) Heat Oil for frying puries over medium flame. meantime, start rolling puris. Puris should not be too thick or thin. Thickness should be approx 1 mm. roll out puris into round shape, as much as you can and cover with damp cloth.
5) Once oil is hot, add puris and deep fry them until golden brown and puffed nicely.
Serves: approx 15 Puris
Ingredients:1 cup Wheat Flour
1 tbsp Chickpea flour
1 tbsp Semolina
1/2 tsp Salt or to taste
1 tbsp Oil
Oil for deep frying
You will also need a clean damp cloth to cover the dough.
Method:
1) In a mixing bowl, add wheat flour, chickpea flour, Semolina and salt to taste. Mix. Into a small saucepan Heat 1 tbsp Oil. Make it very hot and pour it on flour mixture, wait for 2 minutes.
2) Add water and knead a pretty hard dough. Dough should not be too hard or too soft. Cover the dough and let it sit for 10 minutes.
3) After 10 minutes, knead the dough nicely. Make equal balls, each should be of 2 cm in diameter. You can make bigger sized balls if you feel, but make sure all balls should be equal in size.
4) Heat Oil for frying puries over medium flame. meantime, start rolling puris. Puris should not be too thick or thin. Thickness should be approx 1 mm. roll out puris into round shape, as much as you can and cover with damp cloth.
5) Once oil is hot, add puris and deep fry them until golden brown and puffed nicely.
puries looks perfect Vaidehi
ReplyDeletethanks trupti..
ReplyDeleteThough the pooris i make,puff up nicely,but by the time i click them,they just deflate.I fried three times (fried,clicked,fried,clicked,fried,clicked)but still all i could manage was one puffed ,while others deflated(will soon post it).How come your pooris are still puffed??
ReplyDeleteAre the sooji and chickpea flour responsible for this?coz i never add these both in pooris
yes alka,
ReplyDeleteSooji is for keeping the puris puffed little longer. and chickpea flour is nothin but for little color... if you skip chickpea flour that would be OK.. semolina is imp :)
Hg warun link milaalee.
ReplyDeleteblog aawadala. chote uttape sarwaat agodar try karen.
eka vinantee/suchanaa.
adv ati jaast jhaalyaat.esp waratee right side chee adv khup mothi aahe. tasach comment takatanachee adv. nako waatate.
just suchanaa aahe. raag manu naye
seema
dhanyavad seema blog la bhet dilyabaddal,
ReplyDeleteme blog che restructuring lavkarach karnar ahe tyaveli tumchya suchanecha nakki vichar karen..
Purichi recipe try keli
ReplyDeletepan ekda pith thode sail zale hote (tyamule purya telkat zalya)
tar ekda thode ghatta(tyamule purya kadak zalya)
Please panyache praman sangata ka?(karan pithache ghatta ani sail yatil deviation khup kami ahe tyamule maza andaj chukto)
panyache praman he nakki sangta yenar nahi. Pan nehmichya polyanchi kanik aste tyapeksha thode ghatta bhijavave.
ReplyDeletePurya kadak hot astil tar mohan thode kami ghalun paha.