PURI FOOD
MATAR KACHORI
Ingredients
MATAR KACHORI
- White flour (Maida) – 2cup
- Semolina (Suji) – ½ cup
- Oil – 2 tbsp
- Asafdetida (Hing) – ¼ tsp
- Green peas – 500 gm
- Ginger (Chopped) – 1tsp
- Green chili (Chopped) -2
- Coriander seeds – 1tsp
- Cumin seeds – 1tsp
- Clove -4
- Green cardamom – 2
- Black peepar – 10- 12
- Cinnamon – 1inch
- Black cumin (Sahi jira) – 2 pinch
- Mace (Javitri) small piece
- Salt to taste
- Oil for deep frying
METHOD
- In a plate take flour, semolina, hing, oil and salt. Mix thoroughly with palm.
- Add water to it and knead it well. Cover the dough with lid and rest it for 25 – 30 minutes.
- Boil the green peas in a pan. After boiling strain it with straigner.
- Heat oil (1 tsp) in a pan. Add coriander seeds, cumin seeds, clove, green cardamom, black peepar, cinnamon, black cumin (Sahi jira), mace (Javitri) and let it crackle. Then add green chili and ginger and fry for some time.
- Take the fried masala and boiled peas and grind it. While grinding keep adding the boiled water to paste keeping in mind that the consistency of the paste does not become porous.
- Transfer the paste into a bowl and add salt to it.
- Take lemon sized ball out of the dough and make pooris with help of a rolling pin. Then stuff it with the 1 spoon of peas masala and then seal the poori and make it into a ball. Again roll it out using a rolling pin.
- Heat oil in another deep fry pan. Drop the stuffed puri one by one slowly.
- Deep fry in medium flame. Change the side to ensure the green matar kachori is golden fried on either side.
- The tasty green matar kachori is ready.
- Serve hot with green chutney and aloo tarkarri.
BHATURE
BHATURE
Ingredients
- Maida(all purpose flour) – 2cup
- Wheat flour (Atta) -1 cup
- Suji(semolina) – ½ cup
- Dahi(yogurt) – ½ cup
- Oil – 1tbsp
- Sugar – 1tsp
- Baking soda – 1/4 tsp
- Baking powder- 1tsp
- Salt to taste
Oil for deep fry
Method-
- In a parat(flat plate) take maida, suji, dahi, atta, oil, sugar, baking soda, baking powder and salt. Mix it all together.
- Pour warm water and knead it into soft dough
- Cover it up and rest it for an hour and again after an hour knead with oily palm.
- Cover it up rest it for anather 30 minutes.
- In a deep frying pan, heat oil for deep frying.
- Using or rolling pin or hand, make bhatures out of small dough balls.
- In hot oil drop the bhature and fry it till both sides are golden.
- You can make 17 – 18 bhatures out of this dough.
- Serve the delicious Bhature with chole, salad and pickle.
PURI
PURI
INGREDIENTS
- Wheat flour – 3 cup
- Rice flour – ½ cup
- Kalonji (Kalajeera) or Carrom seeds(juani) – 1 tsp
- Oil – 2 tbsp
- Salt to taste
METHOD
- Take a bowl add wheat flour, rice flour, kala jeera, oil and salt. Mix thoroughly & rub little with your pam.
- Add 1½ cup water and knead to make dough.
- Cover it and allow it to rest for 20 -25 minutes.
- After 25 minutes make small lemon size balls out of dough & roll them to make puri with rolling pin.
- Heat oil in a deep pan (Kadai) & deep fry them.
- 40 puris are ready out of dough.
- Serve hot with aloo kasa /aloo dum /dry sabji /aloo matar tarkari. ALOO DUM RECIPE CLICK HERE
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