How to make Tikhat Purya -
A spicy puree perferably eaten with amras.
This is a Sanjeev Kapoor exclusive recipe.
Tikhat Purya Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Level Of Cooking : Moderate
Ingredients for Tikhat Purya Recipe
Whole wheat flour (atta) 1 1/2 cups
Red chilli powder 1 teaspoon
Salt to taste
Semolina (rawa/suji) 1/2 cup
Turmeric powder 1/4
Cumin seeds 1 teaspoon
Ghee 2 tablespoons
Oil to deep fry
Mix wheat flour and salt.Sieve.
Add rawa, red chilli powder, turmeric powder, cumin seeds and ghee.Mix well.
Add sufficient water to make a stiff dough.Knead well and then keep it under a wet cloth for thirty minutes.
Divide the dough into small equal portions.Form them into round balls.
Roll out each portion into thin round puris.heat sufficient oil in a kadai till moderately hot.
Deep-fry the puris until golden brown in colour and nicely puffed.Drain onto an absorbent paper and serve hot.