MASALA PURI

 






Sharbati Whole Wheat Flour (Atta): 2 cups 
Salt: To taste
Carom Seeds (Ajwain): 1 teaspoon
White Sesame Seeds (Tal): 1 tablespoon
Turmeric Powder (Haldi): ½ teaspoon
Chili Powder: 1 to 1.5 teaspoons (adjust to your heat preference)Coriander-Cumin Powder (Dhana Jeera Powder
1 tablespoon Oil (for the dough/Moyan): 2 tablespoons Lukewarm Water: As needed to knead the dough, Oil: For deep frying

👩‍🍳 Step-by-Step Instructions
1. Mix Dry Ingredients In a large mixing bowl, add 2 cups of Sharbati Atta.Add the salt, ajwain (rub it between your palms slightly before adding to release flavor), white sesame seeds, haldi, chili powder, and dhana jeera powder.Mix all the dry spices evenly into the flour.
2. Knead the Dough (Medium Texture)Pour 2 tablespoons of oil into the spiced flour mix. Rub the oil into the flour with your fingertips until it feels like coarse breadcrumbs.Gradually add lukewarm water a little at a time and begin kneading.Important: Keep kneading until you get a smooth dough that is neither too hard nor too soft (it should be slightly firmer than regular roti dough but pliable).
3. Rest the Dough,Drizzle a few drops of oil over the finished dough to keep it from drying out.Cover the bowl and let the dough rest for 15 minutes. This allows the Sharbati flour to absorb the moisture properly.
4. Roll and Fry After 15 minutes, knead the dough one more time for a few seconds. Divide it into small, equal-sized dough balls (peras).Roll out each ball into a medium-thickness circle. Do not roll them too thin, or they won't puff up.Heat oil for deep frying in a deep pan (kadai) on medium-high heat.Once the oil is hot, gently slide the puris in. Press them lightly with a slotted spoon so they puff up.Fry until they turn a beautiful golden-brown and slightly crispy on both sides. Drain on a paper towel.


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