Deep-fried puris with a hint of spices
Masala Puris are best served with Indian vegetarian curries.You can serce this on google This recipe is a spicier variation that can be served with milder curries or with omelettes.
- 1 cup whole wheat flour
- 1 cup duram flour or all purpose flour
- ½ cup fine semolina (suji)
- 2 tsp Curry Masala
- 2 tsp oil
- 1 tsp sesame seeds
- 1 tsp salt
- ½ whole cumin seeds
- ¾ water or enough water to make stiff dough oil for deep-frying
Method of Preparation:
In a large bowl, combine whole wheat flour , duram flour, semolina, Curry Masala, oil , sesame seeds , salt and cumin seeds. Mix well and knead with warm water to make stiff dough. Allow to stand covered for 5-10 minutes.
Take a small lump of dough the size of golf ball and roll it out into a small circle on oiled surface. Masala Puri Roll out three or four at a time.
In a wok , heat oil on medium heat. To tast oil temperature, Masala Puri drop a small piece of dough in oil. When the dough surfaces immediately , the oil is ready. If not, wait for the oil to heat up further.
Slide one puri into the oil at atime. Masala Puri Apply gentle pressure on puri with strainer to allow puri to puff up. Turn over and allow the other side to get golden brown.
Cook for 1-2 minutes until puri becomes light golden brown on both sides. Masala Puri
Fry all the puris and serve hot or cold.
Serve with curries , chutneys or pickles or you can add some other things like chutneys if you want.
In case oil exhaust, the temperature is too much hot. Turn down warmth and resume fricasseeing when temperature is at medium high.