Recipe Description

Crisp puris stuffed with a spicy gram flour mixture

Ingredients:-

• 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

 

Method:-

1. 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.
2. 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.
3. 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.
4. 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.
5. Drain with a slotted spoon and place on an absorbent paper to soak in excess oil.
6. Serve hot.