This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Deep Fried Bread.
Puri is one of the breads that is most common in our cuisine.. There are some special days when making puri is mandatory, like Kanjak, some festivals like Teej, Diwali.. Puri is a must try with Aaloo Tamatar and pickle as breakfast..
Preparation Time:- 15 mins | Cooking Time:– 1 mins per parantha | Serves:- 3-4 people
- 2 cups whole Wheat Flour (Gehun ka aata)
- 1 tea spoon Salt
- 1 tea spoon oil
- 1/2 cup water + as needed
- Oil to deep fry
Take flour, 1 tea spoon oil and salt in a bowl and mix well.
Add 1/2 cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water 1 or 2 table spoon water to gather to a dough
Keep a side covered for 10 – 15 minutes and then again knead to make it smooth with out any cracks.
Divide into equal sized balls. For rolling do not dust with flour, use some oil to grease the ball and roll out into circles. Not too thick, not too thin.
Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri. Gently press the puri with the perforated spatula when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.
Hot puri is ready to be served.. 🙂
- Try it at brunch/breakfast with aaloo sabzi and pickle.
- Try it for lunch or dinner with any curry.
One day some of my friends had slept overnight at our place and in the morning there was like a demand of variety of things for breakfast, like cold sandwich, omlette, and puris. So we ruled out the omlette but sandwiches and puris were still on the menu. So I gave them all needed to assemble the sandwiches while I moved on to make the puris supported with Aaloo Tamatar…
Preparation Time:- 10 mins | Cooking Time:– 1/2 hour | Serves:- 4-5 people
- 4-5 medium sized Potatoes (Aaloo) sliced in small cubes
- 2 medium sized Onions finely chopped
- 3-4 medium sized Tomatoes gravy
- 1 table spoon Ginger Garlic paste
- Salt to taste
- 1 tea spoon Cumin seeds (Zeera)
- A pinch of Asfoedatia (Hing)
- 2 tea spoon Coriander Powder (Dhaniya Powder)
- 1/2 tea spoon Turmeric Powder (Haldi Powder)
- 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
- 2 tea spoon Garam Masala
- 2 tea spoon Oil/Ghee
Heat the oil in a cooker and add asfoedatia and cumin seeds. Allow them to crackle.
Now add the chopped onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.
Now add the other masalas Turmeric Powder, Red Chilli Powder, Garam Masala and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.
Cook till the oil separates out and then add the chopped potatoes. Fold them properly in the tomato gravy and then add some water so that the potatoes are submerged. (around 1 cup of water)
Put on the lid of the cooker and wait for 3 whistles. Once the pressure dies, open the cooker and mix the gravy while mashing some potatoes (to thicken the gravy).
- Garnish with finely chopped fresh coriander leaves.
- Try it with hot puris or paranthas.
- Grab some pickle as well to tickle your taste buds..:)
Served with Puris and pickle..!!