Crisp puris stuffed with a spicy gram flour mixture
- Cumin seeds, crushed – ½ teaspoon
- Coriander seeds, crushed – ½ teaspoon
- Atta (whole wheat flour) – 1 ¾ cups
- Besan (gram flour) – 2 tablespoons
- Coriander powder – 2 tablespoons
- Red chile powder – 3 teaspoons
- Ground turmeric – ¼ teaspoon
- Garam masala powder – ½ teaspoon
- Table salt – 1 ½ teaspoon
- Pure ghee – 2 tablespoons
- Green chiles,chopped – (2 teaspoons) 2 no
- Vegetable oil – for frying + 4 teaspoons
- Chopped fresh cilantro leaves – 1 tablespoon
- Place a small non stick frying pan on medium heat. Let it heat for 2 minutes, then add cumin seeds and coriander seeds and roast till they turn light golden and are fragrant. Set aside to cool. Once cool, transfer into a mortar and crush with a pestle.
- Place the whole wheat flour in a deep bowl. Add the gram flour, coriander powder, red chile powder, turmeric, garam masala powder, salt, cilantro leaves, crushed roasted coriander-cumin seeds, ghee and ¼ cup (50 ml) water and knead into a stiff dough. Cover with a damp cloth and rest for 10 minutes.
- Divide the dough into 16 portions and roll into balls. Lightly smear each ball with a little oil and roll out into 3 inch diameter discs. These are the khaari puris.
- Place a wok on high heat and pour in 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, reduce the heat to medium. Gently slide the puris, one or two at a time and cook, turning a couple of times with a slotted spoon, for 4-5 minutes or until golden brown on both sides.
- Drain with a slotted spoon and place on an absorbent paper to soak in excess oil.
- Serve hot.