Puffy Puris

  • 2 cups wheat flour
  • 1 tbsp ghee
  • salt to taste
  • 1 tbsp curds
  • 1 tbsp milk
  • water to knead dough
  • ghee or oil to deep fry
  • Make soft pliable dough using all ingredients. Make some rounds rolling to about 3" - 4" diameter.
  • Make 8-10 at a time, then fry in hot ghee or oil, till light brown.
  • Turn once and fry other side.
  • Drain with strainer and serve hot with either spicy vegetables curries, or curds.
  • Or with sweetened mango pulp.
  • Use few seeds of oregano in the dough
  • Use paste of spinach instead of water to get green puris. (Boil one bunch washed spinach, drain. Add one green chilli and blend in a mixie)
  • Add red chilli powder chopped coriander and turmeric to dough for masala puris
  • Boil jaggery water (strained) to dough for sweet puris.
  • Grind a handful of boiled peas + 1 chilli & add to dough.

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