Tuesday, 9 October 2012

Jeera Puris (Deep fried Spicy Indian bread)


Puri is an Indian bread very popular in Gujarat.   It  can be eaten hot or cold and with almost any curry.  A lot of Indian restaurants in India serve it in the morning with mango pickle or potato curry for breakfast. It's served as a accompaniment with mango raas, shrikand or just about any curry for lunch or dinner.   Leftover puris are great for breakfast too. Whenever guests arrive unannounced for dinner I tend to quickly make  puris and serve them with potato curry or with chick pea curry. The recipe for puris is very simple and can be made plain with just salt or with spices.  Adding just a few spices and cumin makes these puris a special dish.

Ingredients (serves 6)

2 cups of chapatti flour
Half a teaspoon of salt
Quarter teaspoon of turmeric
Quarter teaspoon of chilly powder
1 tablespoon of coarsely ground roasted cumin seeds.(lightly roast the cumin on a griddle and use a rolling pin to to roll over the cumin.  It will get crushed and release lovely flavours for your puris)
2 teaspoons of oil to use when making the dough
1 Litre of oil for frying.
Warm water to make the puri dough.

Method:


1. Transfer the flour in a mixing bowl

2. Add  the salt, turmeric, chilly powder and the cumin seeds.

3. Add the 2 teaspoons of oil


4. Mix all the ingredients and slowly make a dough which should be firm but pliable. Mix it well and leave it covered with a tea towel for half an hour.


5. Divide the dough into small flattened balls.


6. Roll out each puri and save them on a clean tray or work top as shown below: (try not to keep them on top of each other or they may stick together)




7.  While you are rolling out the puris, transfer the oil to a wok or something similar and heat the oil.

8.  Test the oil by dropping a pinch of puri dough in the oil.   If it raises quickly to the top, the oil is ready.

9.  Reduce the heat slightly and start putting the puris in the hot oil one at a time.

10.  They will start to cook and as soon as they pluff up, turn them over, cook  for 30 seconds and remove onto a clean Kitchen paper.




11.   Serve the puris with any curry or pickle or even yoghurt.


If you enjoy reading my blog, please click on Follow or become a fan on my facebook page or follow me on Twitter.

My blog is also available on Kindle   



15 comments:

  1. woah! drool drool! what a lovely dish!

    ReplyDelete
  2. Delicious.... Simple and easy breakfast recipe.
    Thanks for your comment,it was a typing error.

    ReplyDelete
  3. wow such a fluffy poori with aromatic jeera flavor...

    EzCookbook
    Inviting to join Ongoing Events
    Let's Party - Prasadam Special
    Taste Of Tropics - Authentic Indian Platter

    ReplyDelete
  4. Aromatic puris!!! Trying this out real soon!!! Thank u for this lovely recipe Minaji :)
    Prathima Rao
    Prats Corner

    ReplyDelete
  5. Love hot hot pooris any time:-) Such a filling and comforting dish..with some potato curry!

    ReplyDelete
  6. Wow. .Lovely and aromatic pooris.. looks tempting !!
    Indian Cuisine

    ReplyDelete
  7. Super flavourful puffy pooris,drooling.

    ReplyDelete
  8. Slightly different recipe.. I don't add turmeric.will try next time.

    ReplyDelete
  9. Wow! very flavorful..have tried chapathi but not puri..must try recipe.

    ReplyDelete
  10. wow great share i love pori
    Thanks...

    ReplyDelete

I thank you for taking the time to visit my blog and posting a comment. I genuinely appreciate comments like yours on my blog and I hope you will visit again. Leave me your contact details if you would like me to visit your blog.
Any comments without contact details will be sent to the Spam box. Any comments with back links will also be sent to the Spam Box. Any rude comments will be reported to Google.