Monday, June 25, 2007

Masala Puri

Ingredients:
3-cup wheat flour,
1-tbsp red chilli powder,
1-tbsp turmeric powder,
2-tbsp oil,
Salt to taste.
Method:
Step 1: Mix all ingredients, pour the water and start mixing knead to soft dough.
Step 2: Rub oil lavishly on the dough. Cover the dough with a moist cloth or by any plate and leave for half an hour.
Step 3: Take small portion of dough and roll with hand and cut in to equal pieces and make balls.
Step 4: Flatten each with a rolling pin into a round disk.
Step 5: Fry the puri in oil on a tava or pan. Step 6: Cook it until golden brown on both side.
Serve with Tendli curry and ras.:)

10 comments:

ushaprashanth said...

Hi kajal!
That's a different type of poori by just adding chilli powder ... very nice photos!!!!

Kajal said...

Hi Ushaprashanth,
We all like this masala puri with morning Tea also....Have a great day....thanks for bunch of comment.:)

Vcuisine said...

Poori is fluffy and perfect kajal. Viji

DEEPA said...

step by step explaination in great ..Thks for that ..Pics are very neat and clean

Kajal said...

Thanks a lotttttttttttttttt......Vcuisine......I always think you are elder to me and I always say to you Viji…very sort name.....like....without any respected words....I always think you like or not but I see every body say to you Viji......so I also say but in our family we always give respect to elder so I not feel good when I say to you viji....but don’t know what you like......but you are respected by heart.:)

Kajal said...

Hi Deepa,

Thanks my dear.....Great to see here....Take Care.:)

Kajal

Seetha Iyer said...

Kajal, I tried this masala puri today and it turned out well. My mom makes masala chapathi too.

My masala puri does not stay fluffy. What is the secret to keep it fluffy?

Thanks,
Seetha

Kajal said...

Hi Seetha Iyer,

First of all well-come to my blog .
Roll this puri slightly thick and after when you fry, first you put the puri in oil high speed of flame and also take cake front side of puri is put in oil reverse first then it is fluffy and after that you turn another side and cook on medium flame.

We also make masala chapathi but we called it "Thepala" in Gujarati.:)

Thanks for lovely comment my dear.
Have a nice day.:)
Kajal

Latha said...

Hi Kajal,

How does your puris stay puffed up? any secret?

Kajal said...

Hi Latha,

You make dough little soft not much and rollup slightly think so your puri is also puff and if not then you rest the dough for one hour and after make the puri. Nothing is secret my dear. If you have any more question then ask me with out any hesitation. Thanks my dear.:)