"A deep fried puffed ball of whole wheat flour with a strong aroma of freash fenugreek Leaves, mainly served with Halwa, Srikhand, Kheer, Curry or Bhaji."
"A deep fried puffed ball of whole wheat flour with a strong aroma of freash fenugreek Leaves, mainly served with Halwa, Srikhand, Kheer, Curry or Bhaji."
In a big wide bowl take Aata, Methi leaves, salt, bhuna jeera, ajwain, hing and 1tbsp oil. Mix well.
Use sufficient water to knead a soft dough. Cover the dough and keep aside for 5 minutes.
Now heat sufficient ghee or oil in a kadai (Wok).
Meanwhile divide the dough in to 12 equal portions. And shape like a bit flat ball each portion, cover and keep aside.
Now when oil is hot enough to fry, take a ball dip it a bit in oil and roll it up to 3 inch diameter circle evenly with the help of belan (Rolling Pin).
Dip in sufficient hot oil, and press lightly with a frying spoon, let it puff and then turn it over. You will see upper side is golden brown in color. Now fry the bottom by pressing all sides in a circular motion with the help of frying spoon.
Fry all puris one by one in a same way till golden brown and remove on a papar napkin for the excessive oil to be absorbed.
Serve hot with Suji ka Halwa, srikhand, Choley, Raita, curd, Aalu, Paneer or Kofta curry.
Recipe Notes
Knead the dough medium soft, do not make it very hard or very soft.
Roll the puri evenly it should not be very thin or very thick.
To check the required hotness of oil, drop a small pinch of dough into oil and check- -If dough pinch rises slowly or is still at the bottom, then the oil is cold. You need to wait for it become more hot. -If it rises too fast, then the oil is very hot. In that case reduce the flame or switch off the flame for few seconds and let the oil bit cooler. -If it rises steadily & briskly to the top, then the oil is sufficiently hot to fry.
Fry puris till golden brown in color by pressing all sides in a circular motion.
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