PURI
Ajwain Methi Pooris
2 cups Maida (regular flour)
½ cups Sooji (semolina)
½ Tsp Salt
5 Tsp Ghee
Warm Water to knead the Dough
1 Tsp Ajwain seeds
3 Tbsp dried Fenugreek Leaves (kasoori methi )
Ghee for Deep Frying
Knead all the Ingredients together to make a stiff Dough. Cover with a damp cloth and let rest for one hour. Break the dough in balls and roll them out to desired size (like regular puris). Deep Fry in hot ghee till golden brown. Drain well and offer hot.
Batata Puri
Maida (plain flour) 4 cups
Small boiled potatoes 2
Chopped coriander leaves 1 tbsp
Crushed green chillies 1 tbsp
Cumin powder 1/2 tbsp
Milk 3/4 cup
Ghee 2 tbsp
Salt to taste
Ghee to deep fry
Peel and mash the potatoes to a smooth paste. Add the maida, coriander, green chillies, cumin, salt and ghee and mix thoroughly. Pour in the milk and knead the dough well. Set aside for 45 minutes. Roll into small puris and deep fry in hot oil. Makes 25.
Bhatura #1
5 cups maida
1 cup curd (yoghurt)
1 tsps salt
2 tsps ghee
2 tsps sugar
2 tsp baking powder
Sieve maida, baking powder and salt together. Mix ghee and sugar with maida. Add curds. A little more lukewarm water may be added if necessary. Knead well till the dough becomes soft. Cover it with a wet cloth and set aside for four hours.
Heat ghee in a frying pan. Make small balls and roll them, flatten and spread a little with your palms and fry in hot ghee. Do not allow them to get brown.
Bhatura #2
1 cup all purpose flour
1 cup yogurt
1/2 tsp. baking powder
2 tsp. ghee
Ghee for frying
Make dough and knead well. Set aside in a warm place to rise for at least two hours. When ready, make balls and shape into thick puris and deep-fry.
Dahi Puri
Whole wheat flour 2 cups
Maida 1 cup
Whole peppercorns, coarsely crushed 1 tsp
Cumin seeds, coarsely crushed 1 tsp
Ghee 1 tbsp
A pinch of turmeric
Salt to taste
Fresh yoghurt (dahi) to make dough
Ghee to deep fry
Blend the flours, crushed spices and turmeric powder. Rub in the ghee gently till the flour resembles breadcrumbs. Beat the yoghurt and add just enough to form a stiff dough. Divide into small balls and roll out. Deep fry in hot oil to a golden colour, drain the excess oil and offer hot.
Hare Bhare Puris
Dough:
Maida (plain flour) 400 gm
Fresh yoghurt 2 tbsps
Baking powder 1 tsp
Ghee 1 tbsp
Fresh coriander paste 4 tbsps
Salt to taste
Stuffing:
Boiled green peas 200 gm
Chillies, finely chopped 3-4
Cumin seeds, crushed coarsely 1 tsp
Garam masala powder 1/4 tsp
Lemon juice 1 tsp
Maida (flour) 1 tsp
Butter 1 tsp
Salt to taste
Ghee for deep frying
Sieve the flour and baking powder together. Add the yoghurt, ghee, salt and some warm water to make a soft dough. Knead gently for a few minutes. Cover with a damp cloth and keep aside for an hour. Knead the dough again for a minute and then divide into 25 equal balls. To prepare the stuffing, mash the boiled peas. Melt the butter in a kadai. Add the crushed cumin seeds. Fry for ½ a minute, add the green chillies, mashed peas, garam masala, lemon juice and salt. Fry for a minute over medium heat. Add the flour and fry over a high flame for a few minutes until the stuffing becomes dry. Roll each ball of dough into a small round. Place a small spoon of the stuffing in the center. Gently lift the edges and close it around the stuffing. Dust a little maida on it and roll out again into thin rounds. Deep fry in hot ghee.
Indori Puri Palak Ki (Central India Puri)
2 cups plain flour
2 tbsp. ghee
1 cup fresh spinach chopped
1 tsp. ginger
5 green chillis
1/2 tsp. cumin seeds crushed coarsely
2 tsp fresh curds
Salt to taste
Ghee for deep frying
Wash and boil spinach in very little water. Grind ginger into a paste. Blend spinach with its water and mix till smooth. Sieve flour with salt. Make well in centre. Add all other ingredients in well except ghee for frying. Knead into a slightly stiff but pliable dough. Cover and set aside for 30 minutes. Knead again till smooth. Divide into small portions. Roll into 4" diameter rounds. Heat ghee, then add two puris at a time. Puff by pressing gently with back of flat slotted spoon. Flip and fry other side.
Kobbari (Coconut) Obbattu
Maida (Plain Flour), 1 cup
Chiroti Rava (Soji, Fine Semolina), 1 cup
Butter, 2 tablespoons
Kobbari (Copra, dried coconut), 1 cup (Powdered)
Sugar, 1 cup (Powdered)
Gasagasa (Khus khus, mildly roasted), 1 teaspoon
Cardamom, 6
Saffron, a dozen strands
Pachakarpooram (edible camphor), tiny piece
Dough: Mix the dough of maida and rava with a little turmeric and salt, after rubbing in the butter, with water as needed. Let the dough rest for 30 minutes or so.
Stuffing: Mix grated and powdered coconut with sugar powder, khas khas, cardamom, saffron and pachakarpooram into a dry powdery stuffing.
Make small balls of the dough and roll it with a rolling pin like a chapati. Put a tablespoon of stuffing on the round, cover fully with another round (or fold in half) and roll again, carefully, as you would a stuffed parantha, so the stuffing doesn't not ooze out. Pan fry both sides without adding any ghee. Kobbari Obbattu, a lovely Crisp biscuit, is ready to be offered.
Masala Puri
Whole wheat flour 9 ozs.
Turmeric powder 1/2 tsp.
Asafoetida 1/4 tsp.
1 tbsp. Cumin seeds, crushed
1/2 tbsp Coriander seeds, crushed coarsely
Salt to taste
Ghee 2 tbsp
Ghee to deep fry
Place the flour, turmeric, cumin, coriander, asafoetida and salt in a bowl. Rub in the ghee gently till the flour resembles breadcrumbs. Pour in a little water and make a stiff dough. Divide into small balls and roll out. Make small cuts in dough with tines of a fork. Deep-fry in hot ghee to a crisp and golden colour. Drain excess oil. These can be stored in an airtight container and served later as a snack.
Mathri
3 cups maida
1 cup Wheat flour
1 cup ghee
3/4 tsp. Kalounji seeds
3/4 tsp. Ajwain
Salt for taste
Mix atta, maida, salt, ajwain and kalunji together. Add ghee and mix thoroughly. Knead the mix using water as needed to a hard dough. Make small sized balls and roll out small puris. Prick the puris with a knife or a fork. Heat ghee to medium high and then reduce the flame. Deep fry them till light brown and crisp.
North Indian Singhare ki Puri
1 Cup Of Singhara (water chestnut) flour (Kuttu)
1 Tbsp. Ghee
2 Tsp. Ajwan Seeds
1/4 Cup Coriander Leaves
1/4 Cup Chopped Spinach
1/4 Cup boiled and mashed Potatoes
2 chopped green chilies
1 Tsp. Red Chili Powder
Salt to taste
Water For kneading
Ghee For Deep Frying
Mix all the ingredients thoroughly (except ghee for frying) in the Singhara flour. This flour is not like normal flour, so don't add too much water. After mixing all the ingredients together and kneading with water into a pliable dough, form round balls in your hand, one by one, adding scant water as you knead each ball. Flatten ball into a puri, and deep fry until dark brown.
Palak Puri
Wheat flour 1/2 pound
Fresh spinach (palak) 1 head
Ghee 2 tbsps
Ginger paste 1 tbsp
Cumin seeds 1 tsp
Coriander powder 1/2 tsp
Kashmiri red chilli powder 1 tsp
Salt to taste
Oil to deep fry
Wash the spinach leaves thoroughly, discarding the stalks. Boil in water until tender and drain well, squeezing out excess water. Sift together the flour, chilli, coriander powder and salt. Rub in the ghee gently with fingertips. Mix in the boiled and mashed spinach, ginger paste and cumin seeds. Pour in a little water and make a stiff dough. Knead the dough gently for a few minutes. Cover with a damp cloth and set aside for 10 minutes. Knead the dough, divide into equal parts, shape each into a ball and roll into a round of even thickness. Heat the oil in a kadai and deep fry the puris one at a time and offer while hot.
Paneer Putli
Flour 1 cup
Semolina 2 tablespoon
Ghee 1/4 cup
Green chillies 3
Cumin seeds 1 teaspoon
Paneer pieces 1 pound
Chopped ginger 2 tablespoon
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Yogurt 3/4 cup
Garam masala powder 1 teaspoon
Chopped coriander leaves 2 tablespoon
Knead together flour, semolina, salt and ghee with warm water to make a stiff dough. Keep covered for 30 minutes. Divide the dough into 20 balls. Heat 2 tablespoons of ghee in a kadai and add cumin seeds. When they start crackling, add paneer and saute till half cooked. Add a little water as needed. Add chopped ginger, green chillies, red chilli powder, coriander and cumin powder, salt and mix well. Cover and cook on low heat for 15 mins. Add the yogurt and cook till the mixture is quite dry. Sprinkle garam masala powder and coriander leaves and mix well. Cool and divide into 20 portions. Roll the dough balls into small puris. Place a portion of the paneer stuffing in the centre. Apply a little water on the edges and seal by pressing together gently. Deep fry in medium hot oil till golden brown.
Peas Poori
Green Peas 2 cups
Wheat Flour 4 Cups
Green Chillies 4
Salt to taste
Ghee for frying
Boil and mash the green peas and green chillies in a blender to a fine paste. Add the paste to the wheat flour and knead it. Roll and shape it into pooris and deep fry in ghee.
Spicy Puri
1 Cup Of regular Flour
1 Tbsp. Ghee
Salt To taste
2 Tsp. Ajwan Seeds
1/4 Cup Coriander Leaves
1 Tbsp. Red Chilli Powder
2 Tsp. Turmeric Powder
Water For Kneading
Ghee for Deep Frying
Mix all ingredients, except ghee for deep frying. Add water little by little and make a soft dough. Cover and let rest for 15 minutes. Break into small portions and shape into puris. Heat ghee in a frying pan & fry one by one till lightly brown.
