Puri’s can be bought from your nearest grocery store in most places. If it is not available in-store, following are the steps to make it in your home.
Ingredients to make puri:
1 cup sooji/wheat
salt to taste
1 tbsp ghee
a pinch of baking soda
water for kneading
oil for frying
Procedure to make puri:
salt to taste
1 tbsp ghee
a pinch of baking soda
water for kneading
oil for frying
Procedure to make puri:
1. Mix sooji/wheat with ghee and salt.
2. Knead them into a dough by slowly mixing water.
3. Cover it with a moist cloth and leave it aside for 20-30 mins.
4. Now knead the dough again and make small balls of the dough and roll them into small, thin, round rotis or alternatively you could roll out the dough into a big roti and cut out small puris using a rim of a small bowl.
5. Deep fry them on medium flame till they puff and are golden brown in colour.
6. Take them out on a paper napkin and store in an airtight container.
How to make puri stuffing?
2. Knead them into a dough by slowly mixing water.
3. Cover it with a moist cloth and leave it aside for 20-30 mins.
4. Now knead the dough again and make small balls of the dough and roll them into small, thin, round rotis or alternatively you could roll out the dough into a big roti and cut out small puris using a rim of a small bowl.
5. Deep fry them on medium flame till they puff and are golden brown in colour.
6. Take them out on a paper napkin and store in an airtight container.
How to make puri stuffing?
All you need is:
2 medium-sized potatoes, boiled peeled and mashed
1/4 a cup of chopped onions
1 tablespoon chaat masala
1 tablespoon cumin powder
Salt to taste
1/2 tablespoon red chilli powder
2 tablespoon of finely chopped coriander leaves
Mix all the ingredients of puri stuffing altogether.
Instructions to make Tamarind chutney:
2 medium-sized potatoes, boiled peeled and mashed
1/4 a cup of chopped onions
1 tablespoon chaat masala
1 tablespoon cumin powder
Salt to taste
1/2 tablespoon red chilli powder
2 tablespoon of finely chopped coriander leaves
Mix all the ingredients of puri stuffing altogether.
Instructions to make Tamarind chutney:
1. Soak 1 cup of the tamarind in water, overnight or for 4-5 hours.
2. Squeeze the pulp from the tamarind with your hands and strain the pulp.
3. Heat oil in a pan, fry 1 tablespoon of cumin first. Then add the spice powders into it, 1/2 teaspoon of dry ginger powder, 1/2 teaspoon red chilli powder.
4. Now add the tamarind pulp and cook it for 2-3 mins.
5. Add 1/3 cup of jaggery and pinch of salt into it and cook it for 4-5 minutes more till the chutney mixture thickens a bit.
6. Let it cool for 1-2 hours.
Instructions to make green chutney:
2. Squeeze the pulp from the tamarind with your hands and strain the pulp.
3. Heat oil in a pan, fry 1 tablespoon of cumin first. Then add the spice powders into it, 1/2 teaspoon of dry ginger powder, 1/2 teaspoon red chilli powder.
4. Now add the tamarind pulp and cook it for 2-3 mins.
5. Add 1/3 cup of jaggery and pinch of salt into it and cook it for 4-5 minutes more till the chutney mixture thickens a bit.
6. Let it cool for 1-2 hours.
Instructions to make green chutney:
1. Take 1 cup of freshly rinsed mint leaves (pudina), 1 cup rinsed
coriander leaves, 1 to 2 green chillies (chopped), 1 small chopped onion, 3
to 4 medium-sized garlic cloves and 1 inch chopped ginger, blend all these
in mixer.
2. After that add 1/2 cup of curd and some spices - 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon amchur (dry mango powder) and salt as per taste into it. Blend it again to make a smooth paste.
Serving Stuffed-golgappa:
2. After that add 1/2 cup of curd and some spices - 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon amchur (dry mango powder) and salt as per taste into it. Blend it again to make a smooth paste.
Serving Stuffed-golgappa:
Crack a small hole in the centre of each puri, fill it with potato puri stuffing, 1 tablespoon of tamarind chutney, 1 tablespoon of green chutney and 1 tablespoon of curd. Garnish with some with more chutneys and curd on it. Sprinkle some salt, red chilly powder and namkeen on it.
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