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Wheat Flour Masala Puri Recipe
|Chapati flour||8 Ounce (250 Gram, Atta)|
|Onion seeds||1⁄2 Teaspoon|
|Crushed dried red pepper||1⁄2 Teaspoon|
|Green chili||1 , diced|
|Chopped fresh coriander||1 Tablespoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Water||6 Fluid Ounce (175 Gram)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Calories 398 Calories from Fat 148
% Daily Value*
Total Fat 17 g26%
Saturated Fat 2.2 g11.2%
Trans Fat 0 g
Cholesterol 0.42 mg
Sodium 881.7 mg36.7%
Total Carbohydrates 56 g18.7%
Dietary Fiber 9.7 g38.6%
Sugars 1 g
Protein 11 g21.3%
Vitamin A 12.1% Vitamin C 16.2%
Calcium 3.1% Iron 17.3%
*Based on a 2000 Calorie diet
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.