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The Puri is a very common accompaniment for various food dishes, especially across north India. However, the Puri that you find in restaurants and other eateries tastes nothing like the fresh, piping hot ones that your grandmother and mother used to make for you at home. That’s probably because these commercial eateries use inferior (or highly processed) ingredients, too much oil – and they overdo the spices as well. So we went back to various octogenarian ladies we know and asked them to share their recipe for the famous Indian Puri. So here we go…
Ingredients for Indian Puri
Wheat Flour (Atta): 400 grams
Gram Flour (Besan): 200 grams
Maize Flour (Makkai Ka Atta): 200 grams
P Mark Mustard Oil: 1 tablespoon
Chilli Powder: Half a teaspoon
Fenugreek (Methi) Leaves: 1 tablespoon
Salt: to taste
Preparation for Indian Puri
Wash, clean and chop the Fenugreek leaves into small pieces.
In a mixing bowl, add the Wheat, Gram and Maize flour along with the chopped Fenugreek leaves, the chilli powder and salt. Add a little water and knead this mixture into a soft dough.
Tear off small portions of this dough and shape them into balls. Then roll each ball into a small Puri, around 5 inches in diameter.
Method for Indian Puri
Heat the Mustard Oil in a Kadai. When the oil reaches its smoking point, add each Puri to the oil (one at a time) and deep fry till they turn golden brown in colour.
You may notice that in some homes, people place the Puri on a paper napkin to drain the excess oil. You don’t need to do so – for two reasons. First, Mustard Oil is very healthy and good for your heart, digestion and blood circulation. And second, in frying and cooking, Mustard Oil has a unique property – it is least absorbed in your food in comparison with other cooking oils.
Your delicious Puris – and your mouth-watering childhood memories – are now ready to be served. If you want to serve them just the way Grandma did, add a spoon of white butter on the side of the plate. Let the flashback begin!