New Update
| Main ingredients | Coarse whole wheat flour, Split skinless black gram flour, Barley flour, Semolina, Oil, Potatoes, Soya chunks, Green peas, Brown Bengal gram, Fresh coriander leaves, Onion, Ginger, Green chillies, Garlic, Cumin seeds, Asafoetida, Turmeric powder, Red chilli powder, Cumin powder, Garam masala powder |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 35-40 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Dough
- 1 cup coarse whole wheat flour (khapli atta)
- ½ cup split skinless black gram (dhuli urad dal) flour
- ½ cup barley (jau) flour
- 2 tablespoons semolina (rawa)
- Salt to taste
- 2 teaspoons oil + for greasing + for deep frying
- Sabzi
- 3 medium potatoes, boiled and peeled
- ½ cup soya chunks, soaked in hot water for 30 minutes and drained
- ½ cup boiled green peas
- 1 cup boiled sprouted brown Bengal gram (ankurit kala chana)
- 1 cup fresh coriander leaves
- 1 medium onion, quartered
- 1 inch ginger, roughly sliced
- 4 green chillies
- 5-6 garlic cloves
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- Salt to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- 1½ teaspoons cumin powder
- 1 teaspoon garam masala powder
- 2 tablespoons chopped fresh coriander leaves
Method
- To make the dough, take khapli atta in a parat, add split skinless black gram flour, barley flour, semolina, salt and 1 teaspoon oil and mix well. Add ¾ cup water and knead into a stiff dough. Add 1 teaspoon oil and continue to knead for 1-2 minute. Cover with a damp muslin cloth. Set aside for 10-15 minutes.
- To make the sabzi, put coriander leaves in a grinder jar, add onion, ginger, green chillies and garlic and grind coarsely. Add ½ cup water and grind to a fine paste.
- Heat oil in a kadai, add cumin seeds and when they begin to change colour, add asafoetida, mix well and saute for 1 minute. Add ground paste and mix.
- Add salt and mix well, cover and cook till the oil separates.
- Add turmeric powder, red chilli powder and cumin powder, mix well and saute for 1-2 minutes.
- Crush the potatoes with your hands and add to the mixture in the kadai. Add soya chunks, green peas and brown chickpeas and mix well. Rinse the grinder jar with 2 cups of water and add. Mix well, cover and cook for 6-8 minutes.
- Add garam masala powder and coriander leaves, mix and cook for 1-2 minutes.
- Heat sufficient oil in a kadai.
- Divide the dough into equal portions and shape each portion into a ball. Grease each ball with some oil and roll it into a small disc.
- Gently slide the discs into hot oil, one at a time, and deep-fry till golden and puffed up. Drain on absorbent paper.
- Arrange the puris on a serving plate and serve hot sabzi.
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