Wheat Flour Masala Puri Recipe
Ingredients
| Chapati flour | 250 Gram | |
| Salt | 1 Teaspoon | |
| 1/2 teaspoon onion seeds | ||
| Red chillies | 1/2 Teaspoon, crushed | |
| Green chilli | 1 , diced | |
| Coriander | 1 Tablespoon, chopped | |
| Soda bicarbonate | 1/2 Teaspoon | |
| Water | 175 Milliliter | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
Directions
Sift the flour and salt into a deep bowl and make a well in the centre.
Mix in the onion seeds, the red and green chillies, coriander and bicarbonate of soda.
Gradually pour in sufficient water and, using your fingertips, mix to form a soft dough.
Wipe the bowl clean with the ball of dough.
Using the back of your hand, knead the dough for about 1 minute and leave to stand for 5-7 minutes.
Heat the oil, preferably in a karahi.
Break small balls off the dough about the size of a golf ball and roll out on a lightly floured surface into 10-12 cm (4-5 inch) circular shapes.
Drop each puri into the hot oil, pressing down gently with a slotted spoon so that the puri is fully covered with oil.
Gently turn it over, fry for a further 30 seconds, then remove.
Drain off as much oil as possible back into the karahi and place the puri on a tray lined with kitchen paper to absorb any more oil.
Serve the puris immediately, allowing 2-3 per person.
Mix in the onion seeds, the red and green chillies, coriander and bicarbonate of soda.
Gradually pour in sufficient water and, using your fingertips, mix to form a soft dough.
Wipe the bowl clean with the ball of dough.
Using the back of your hand, knead the dough for about 1 minute and leave to stand for 5-7 minutes.
Heat the oil, preferably in a karahi.
Break small balls off the dough about the size of a golf ball and roll out on a lightly floured surface into 10-12 cm (4-5 inch) circular shapes.
Drop each puri into the hot oil, pressing down gently with a slotted spoon so that the puri is fully covered with oil.
Gently turn it over, fry for a further 30 seconds, then remove.
Drain off as much oil as possible back into the karahi and place the puri on a tray lined with kitchen paper to absorb any more oil.
Serve the puris immediately, allowing 2-3 per person.
Chef
