Skip to main content

Puris [Puffed Flat Bread]


Ingredients

Whole flour - 1cup
Water - 1/2 cup [depends]
Oil to deep fry [the pan should have at least 2 inches of oil]

Method
  1. Gradually add water to the whole wheat flour and mix it nicely with hands to form a firm dough
  2. Cover the dough with moist cloth or just a lid and let it sit for 30 min
  3. Divide the dough into small balls of equal size
  4. Sprinkle some flour on the rolling pan and roll the small dough balls into circles
  5. Heat oil in a deep frying pan. Check the temperature of oil by dropping a small piece of dough. If the dough floats, then oil is ready for deep frying.
  6. Very carefully place the rolled circles [puri] in the hot oil.
  7. Gently press the puris with the skimmer, the puris will pop
  8. Turn the popped puri to cook the other half
  9. Take out the puri from the oil when it appears slight brownish on both sides
  10. Drain excess oil on a paper towel
  11. Serve it with allo ki sabzi or curd or pickle or anything you want !
Note:
  • Make sure oil is quite hot before you place the puri for frying, otherwise the Puri will not pop!
Labels:

Comments

Lavanya said…
poori looks so soft n perfect renu..nice one..keep scribbling dear :)
April 22, 2009 at 10:18 PM
Recipeswap said…
As easy as poori is not all can make it really well.Nice click.
April 23, 2009 at 6:11 PM
Renus Kitchen said…
Thx Lavanya and n33ma.....earlier my puri's never puffed , now seem to have mastered the trick :))
April 23, 2009 at 10:34 PM
Post a Comment

Popular posts from this blog

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm
2 comments
Read more

Tomato Rice

Ingredients  Cooked rice - 2 cups Tomatoes - 2 medium size Onion - 1 medium size Ginger - 1-2 inch, finely chopped Green chili - 1 long, chopped Curry leaves - 1 sprig Turmeric - 1/4 tsp Corriander powder - 1 tbsp Kashmiri mirch , paprika - 1 tsp Salt - to taste Cilantro leaves - 2 sprigs Mint - few chopeed leves Cashew - optional. Cloves - 2 Tadka mix - Mustard seeds - 1 tsp Cumin seeds - 1 tsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp Fenugreek seeds - 1/4 tsp Cinnamon stick or powder - 1/4 tsp powder or 1 stick Oil to cook Method Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy.  Gently add cooked rice and salt and cover the lid. Cook on very low heat so that...
Post a Comment
Read more

Low Fat Baked Methi Muthia [Fenugreek Crackers] and Award Time

This is one healthy snack with goodness of fenugreek, olive oil and is baked !! This snack is ideal for someone like me who loves to much all day long:)) This is a guilt free snack which you can munch anywhere ! Ingredients: Whole flour - 5 tbsp ** Besan [gram flour] - 5 tbsp ** Kasoori Methi [Fenugreek Leaves] - 2 tbsp Cumin seeds - 1tsp Turmeric - 1/4 tsp Red chillie powder - 1/4 tsp Hing[Asfotedia] - pinch Salt to taste Olive oil - 2 tbsp Water to knead Method: Sieve all the powder ingredients including spices Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands [ I have used MDH brand fenugreek leaves as I ran out of the fresh ones! Fresh leaves give better flavor and aroma ] Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour Pinch out one inch diameter balls and roll them into small thin discs [called Muthia] and place it on a greased cookie sheet Bake it in a preheated oven at...
34 comments
Read more