Friday, March 15, 2013

Puri or Poori

Puriyan kachodiyan aur mithayan, ye sirf pakwan hi nahi balki un choti choti khusiyoun k sajhedar hain jo zindagi ko aur bhi Khubsurat aur mazedar banate hain.
Ya you heard it right, these are just not simple mere food, but these are the food that brings smile and sense of joy on one's face, because i strongly believe that life is all about how we celebrate it. That is why India is a land of celebration. Holi is approaching fast, and i have some dishes for the menu already being planned in my head, and ofcourse puri is one of the item.

Lets get started:


  • Whole purpose flour or atta- 2 cups
  • Water for kneading the flour
  • ghee or butter- 1 Tbsp
  • Salt- pinch of
  • Sahi zeera- 1 Tsp
  • Carom seed or ajwain- 1 Tsp
  • Oil for frying
(Atta orwhole wheat flour which is use for making chapati's are easily avalable in Indian store.
The most famous brand are ashirwad aata or pillsbury atta.

Step 1.
Bring together atta, ghee,carom seed, salt and shahi zeera.
With the help of water knead the dough.
The dough shouldnt be too soft or too tight.

Step 2. 
Make logs out of the dough
and then cut 1/2 inches of balls out of it.

step 3.
Take drops of oil on the surface where you are going to flatten the balls into puri
With the help of a rolling pin roll the balls into neither too thick nor too thin puri's, otherwise the puri's wont puff.

step 4.
Heat oil in a pan for deep frying puri, keep the heat in medium
Place the puri's in the hot oil and allow it to puff, once it puffs flip onto otherside, wait until you get a golden crust on both sides. Carefully take out the puri on a kitchen towel , which will absorb the excess of oil from puri's.  Repeat the process until you get desired amount of puri. Leftover kneaded dough can be well refrigerated for 2 days in an air tight container.

It goes really well with currys and kheer(Pudding) too. So enjoy your meal with puri.

Happy cooking :-)

By-Sushmita Pandit