Assalamualaikum wbt dan salam sejahtera semua,
Puri (poori) Recipe
- Take flour,sugar and salt in a bowl and mix well.
- Add 1/4 cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water 1 or 2 tblsp water to gather to a dough.
- Keep a side covered for 10 – 15 minutes and then again need to make it smooth with out any cracks.
- Divide into equal sized balls (6 – 8).Roll out into circles. Not too thick, not too thin.
- Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri. Gently press the puri with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.
- Adding sugar helps in turning the puri to a nice golden colour. Also enhances the taste.
- I have heard from my MIL that adding a tblsp pf rava/ semolina/ sooji gives crispier puri.
- Keep oil in kadai enough. It is important in puffing puri.
- Keep oil always hot. Then only puri will puff. So manage your oil temperature accordingly high/low/medium
- Adding a tsp of ghee while making dough also gives a nice flavour.
Poori Masala Recipe
- Wash and cut potatoes into 4 and pressure cook for 3 whistles with little water. Cool down, peel and keep it roughly mashed. Dont mash completely, just break into pieces roughly. Heat kadai with oil and temper with the items given under ‘To temper’ table.
- Add green chillies, ginger, thinly sliced onion (lengthwise) and fry until transparent. Take care not to burn it or change its colour. Just let it turn transparent. Add carrots and fry for a minute in medium flame.
- Add 3 cups water, turmeric, salt and sugar. Bring to boil. Add the mashed potatoes. You can mash one or two pieces completely to make the masala thick as it boils.
- Continue to boil for 10 minutes in medium flame or until the masala gets thick in consistency. You can add corn flour dissolved in 2 tblsp of water towards end to make the masala look homogenously thick.
- While boiling the masala wont be that yellow, but after cools down, it slowly gets more yellow, but add 1/4 tsp as mentioned, otherwise it looks dull yellow.
- You can add a tsp of coconut oil for extra flavour.
- Other variations you can do:
*Add crushed garlic in place of ginger.
*Temper with cinnamon stick and use ginger garlic paste while frying onion and add ground coconut and cashews towards end to make it thick and rich.
* Add more vegetables like peas and beans along with carrot.
*Grind ginger and green chilli and add to the boiling masala.