Shital's-Kitchen: Masala Puri

Sunday, February 9, 2014

Masala Puri

When Indians, specially Gujaratis, are out on a trip or vacationing, then would carry lots of home made food that would last for a long time. Did you say we are picky eaters? You would have heard of thepla, a type of flat bread that could easily last for 2 weeks without refrigerating it. Similarly Puri is a deep fried puffed bread, and is a favorite of all kids. Gujaratis love to carry these soft puris to enjoy with hot tea during breakfast or with potatoes during lunch or with some sweet and spicy pickle and yogurt. Can you imagine, I made a big batch of these to carry it to Disneyland? It is really difficult to find vegetarian food to suit an Indian palette. When we opened up this pack to enjoy our lunch, I could see few Indians around me with a drooling look on their face. Of course, we enjoyed our rides after that.

Here is the recipe and pictures.
2 cups whole wheat flour, 3 tbsp. chickpea flour/gram flour/besan. Add salt, pinch of turmeric, 1 tsp. red chilli powder and 2 tbsp. coriander powder. Mix dry ingredients well. Add 2 tbsp. oil and mix in well. Make a stiff dough by using 3/4 to 1 cup of water. With 2-3 drops of oil, knead the dough well. Cover and let the dough rest for 10-15 minutes.

Heat oil in a deep frying pan.

Place a wire rack over paper towel for excess oil to drip.

Divide the dough into small tbsp. size balls. Shape and press between your palms.

Brush a bit of oil on the dough to prevent it from drying or cover the dough.

Roll out each small dough ball into 3-4 inch diameter circle.

Set it aside, and do not let it dry. Roll 4-5 puris at a time and then fry them.

To test if the oil is done: take a small piece of dough and gently slip it in a pan of hot oil. If it immediately floats up, the temperature is appropriate to fry in.

Gently add one puri at a time to hot oil. Lightly press if needed. You will notice the puri fluffing up immediately.
In 10-15 seconds, give it a flip. Fry for another 10 seconds and drain the puri over a wire rack.

If your puris are too thin, they will not fluff well.

Store these soft puris for 8-10 days in an airtight container or a zip lock bag. These are great for breakfast or lunch while you are on a trip or a long drive! :)

While I made puris, Snehanshu quickly prepared Spicy Potato Side, which is a delicious accompaniment to these soft and puffed puris.

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