Looking to bring some variety to your next dining affair? Try these herbed puris spiced up with lip smacking masala.
By Priya Sreeram
The best part is, the recipe is open to variations in terms of the spice and herbs. And the total time to put the dish on the table is just 30 minutes. So, for all those rushed evenings, the recipe is a life saver. The dough can also be made in advance and refrigerated to be rolled in to puris later in the day. How good is that ?
If you don’t like deep fried stuff, try making rotis/parathas with the dough – equally delicious !
- Whole Wheat Flour - 1 cup
- All Purpose Flour - 1 cup
- Semolina - ½ cup
- Nigella Seeds - 2 tbsp
- Fennel Seeds - 1 tbsp
- Carom Seeds - 1 tsp
- Turmeric Powder - 1 tsp
- Red Chilly Powder - 1 tsp
- Asafoetida - ½ tsp
- Water - as required (to knead the dough)
- Salt - to taste
- Oil - 2 tbsp
- Coriander leaves - a small bunch
- Mint leaves - a few
- Green chillis - 3 - to taste
- Water - as required
- Wash the herbs well and add green chiilis. Grind it along with some water to a fine paste.
- Add the herby green paste to the bowl.
- In a mixing bowl tip in all the other ingredients (Flour,spice et al) except the oil.
- Mix in the required water.
- Knead the dough well and finally dunk in the little oil and knead further to make a soft dough.
- Divide into small balls of equal size. In another wok, heat the oil well and let it be on a low flame.
- Dust the working place/table.
- Spread the ball of dough to a thin disc with a rolling pin, dusting it with a little flour if necessary.
- Repeat the procedure with the rest of the dough to make a batch of puris.
- Deep fry the puris on both sides till crisp.
- Take it out with a slotted spoon
- Serve hot with your choice of accompaniments.
- I served the puris with curd and pickle.