Yet another variation to the ever favourite tiffin. How about we add something else to the aata to make the puris even more yummy?
I came across this recipe from Hebbar's kitchen and wanted to try it out. So the next time I decided to make puris, I went with this recipe.
Recipe from Hebbar's kitchen (20 puris)
Ingredients
Moong dal - 1/2 cup
Water -1/4 cup
Atta (wheat flour) - 2 cups
Fine semolina (chiroti rava) - 2 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp (optional)
Kasuri Methi - 1/2 tsp
Salt - 1/2 tsp
Water - to knead
Oil - 1 tsp
Oil for frying
Method
Soak the moong dal in water for 2 hours.
Drain off the excess water and grind to a smooth paste with 1/4 cup of water.
Whisk the atta, sooji, salt, cumin, chilli, turmeric, garam masala and kasuri methi in a large mixing bowl, Add to the moong dal paste. Add a little water as needed to knead into a firm dough. Add 1 tsp of oil and knead again. Cover with a wet cloth and keep aside for about 15 mins.
Heat oil in a heavy bottomed pan.
Take a pinch of dough and roll it into disc of slight thickness. Dip into the hot oil and fry until puffed up. Flip over and fry until golden brown.
Serve hot with sabzi.
Verdict:
This is a slightly heavier version of the regular wheat puris and it tastes very good indeed.
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