Learn how to make the Puris here –
2 cups whole wheat flour
1 tsp Salt, or to taste
Water (approx 1 cup)
Oil, for deep frying
Mix the flour and salt in a large mixing bowl.
Make a well in the centre and adding water a little at a time, knead to form a nice pliable dough. If you need to use more than a cup of water, please do so.
Heat the oil for deep frying over medium heat. To test the oil, drop a tiny pea sized ball of the dough carefully into the oil. It should sizzle and rise to the top fairly quickly. If this happens, your oil is at the right temperature. If it browns straightaway, your oil is too hot. Take it off the heat for a while and then start frying. If it just sinks to the bottom without any sizzle, your oil is not hot enough.
Make small walnut size portions and roll to form a disc. Do not roll out too thin. (According to my mum, they need to be a little on the thicker side to puff up. I simply follow that and get brilliant results each time.)
Deep fry as you’re rolling them out. Don’t stack the raw discs before frying.
When golden brown, drain on absorbent paper.
This recipe is linked to –
Let’s Do Brunch
Full Plate Thursday
It’s A Keeper Thursday
Also, I have come to realise that there is a difference in the size of sour limes found in India and other countries. You need just a few drops, maybe a teaspoon of it for a mild change in flavours.
I’ve been having such crazy days of late, I just don’t know where all the 24 hours off the day go. Things such seem to be happening at such a frenzied pace, and that too for no reason in particular. I wonder what brought this on. Since I haven’t been able to devote much time to this space, I decided I was going to make up for it by posting one of my all time favorites – the humble aloo bhaji (A mildly spiced potato stir fry.) I do love my fries and mashed potatoes, but sometimes I find myself longing for a portion of this stir fry.
Watch the video here –
1/2 tsp (scant) turmeric powder
2 tbsp fresh coriander leaves, chopped
1/2 tsp sugar
Add the curry leaves and the chopped chilly. Let it fry for a few seconds.
Add the cumin seeds and immediately after tip in the chopped onions and saute it for a few minutes till the onions have softened and turned a light brown.
Add the sugar and stir well.
Check for seasoning and adjust, if needed.
My Meatless Mondays
Just Another Meatless Monday
Hearth and Soul
Tempt My Tummy Tuesdays
A Little Birdie Told Me
Let’s Do Brunch