Best 3 Delicious Homemade Puri Recipes
Puri, a delectable deep-fried flatbread, is an iconic culinary creation originating from the Indian subcontinent. Its delightful crispiness and airy texture, combined with its versatility as an accompaniment to various dishes, have made it an integral part of Indian cuisine. This article presents three delectable puri recipes, each offering unique flavors and textures to tantalize your taste buds. The traditional puri recipe embarks on a journey through the classic method of preparing this beloved flatbread, resulting in a golden-brown, perfectly puffed puri that pairs exceptionally well with traditional Indian curries and accompaniments. The sooji puri recipe, a delightful variation, incorporates semolina flour to create a crispier and more flavorful puri. It complements spicy dishes and tangy chutneys beautifully. Last but not least, the methi puri recipe introduces a burst of fresh fenugreek leaves, adding a vibrant green hue and distinct flavor to the puri. This recipe pairs exceptionally well with yogurt-based dishes and tangy pickles. Embark on a culinary adventure as you explore these puri recipes, each promising an unforgettable taste experience that will leave you craving more.
Here are our top 3 tried and tested recipes!
PANI PURI
Nidhi Jalan, the owner of Masala Mama, makes these fun little bites every year for Holi -- the Indian festival of spring. Fragile, puffed wafers are popped and stuffed with a spiced chickpea-and-potato mixture and then filled with a flavored water (the most important part). Nidhi shares her mother's green mango water, which is flavored with cilantro, mint and chilies.
Provided by Food Network Kitchen
Time 1h
Yield 30 shells
Number Of Ingredients 19
Steps:
- For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Blend until smooth. Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. Whisk to combine. Add sugar to taste (this will depend on the sweetness of the green mango).
- For the potato filling: Put the soaked black chickpeas in a small saucepan and fill the pan halfway with cold water. Stir in a pinch of baking soda and 1 teaspoon sea salt. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes.
- Meanwhile, put the potatoes into a small pot and cover with cold water. Bring to a boil then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 20 minutes.
- Drain the chickpeas and potatoes and allow to cool slightly. The cooked chickpeas should yield about 1/4 cup. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Taste and adjust salt.
- For assembly: Put a rack in the center of the oven and preheat to 225 degrees F. Put the pani puri shells on a baking sheet and bake until crispy (you don't want the shells to brown at all), 3 to 5 minutes.
- To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Pop the whole pani puri in your mouth in one shot. Eat the assembled pani puris as you make them since they will become soggy if they sit at all.
PURI RECIPE
Puri or poori is a puffy Indian bread made of wheat flour dough, oil, salt and water. The dough is rolled into discs and deep fried for golden, slightly crispy puri bread that tastes amazing with curry, chana masala, and even halwa!
Provided by Saima Zaidi
Categories Indian Bread
Time 30m
Number Of Ingredients 8
Steps:
- Take the wheatflour in a deep glass bowl and add the salt, semolina and carom seeds. Mix well.
- Add the two tablespoons of ghee and yogurt and mix again with a big spoon or your hands.
- Knead the wheatflour mix by adding water little by little until a stiff dough forms.
- Break off lemon-sized balls and shape into discs with the help of a rolling pin on a clean surface. Use a few drops of oil to grease the balls as you're rolling them out.
- Cover the discs with a damp cloth.
- Heat the 3 cups of oil in a deep karahi or wok until it is very hot, but not so hot that it gives off fumes.
- Slide a single disc into the oil. It will rise up in a couple of seconds. Press down on it until it puffs up, then turn it over. Fry for a few seconds more and remove onto absorbent paper. Repeat with all the other discs. The pooris are now ready to be served with your favorite curry or halwa.
Nutrition Facts : Calories 419.1 kcal, Sugar 0.3 g, Sodium 76.7 mg, Fat 41.2 g, SaturatedFat 3 g, Carbohydrate 12.2 g, Fiber 1.9 g, Protein 2.4 g, Cholesterol 0.2 mg, UnsaturatedFat 36.2 g, ServingSize 1 serving
DELICIOUS HOMEMADE PURI!
Great, easy to make, soft puri that go well w/Aloo or Chanae or even Charisma's amazing Semolina Halwa (I think by the name Heavenly and Sinfully divine Semolina Halwa-if I'm correct). I've never made puri in my life, and I've sneaked this recipe from a professional cook, you cannot possibly go wrong with this one. Trust me!
Provided by Fandoos
Categories Breads
Time 35m
Yield 20 approx., 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl combine the whole wheat and regular flours.
- Make a well in the middle of the mixture, and add the liquid ingredients, and combine everything together using your hands to make a firm dough.
- Divide the dough into 20 small balls approximately.
- The balls should be small enough to make small sized tortillas.
- Roll out each ball on a floured surface.
- Deep fry, keeping the top side of the puri on top, until lightly golden.
- Ready to be served,enjoy!
Tips:
- Use the right flour: All-purpose flour is the most common type of flour used for puri, but you can also use whole wheat flour or semolina flour. If you are using whole wheat flour, you may need to add a little more water to the dough.
- Knead the dough well: Kneading the dough helps to develop the gluten, which makes the puri more elastic and easier to roll out. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rest: After kneading the dough, let it rest for at least 30 minutes. This will help the dough to relax and make it easier to roll out.
- Roll out the dough thinly: The thinner you roll out the dough, the crispier the puri will be. Roll the dough out to a thickness of about 1/8 inch.
- Fry the puri in hot oil: The oil should be hot enough so that the puri sizzles when it is added to the pan. Fry the puri for about 1-2 minutes per side, or until it is golden brown.
- Serve the puri hot: Puri is best served hot, with your favorite curry or chutney.
Conclusion:
Puri is a delicious and versatile flatbread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized with a variety of fillings and toppings. Whether you are looking for a quick and easy meal or a special occasion dish, puri is a great option.
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