How to make Meethi Puri -
Refined flour dough balls stuffed with semolina and jaggery mixture and made into puris.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Refined flour (maida) (मैदा), Semolina (suji / rawa)
Cuisine : Punjabi
Course : Breads
For more recipes related to Meethi Puri checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Croissants . You can also find more Breads recipes like Konkani Kulche, Corn Tortillas, Biscotti, Khasta Missi Roti.
Meethi Puri Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Meethi Puri Recipe
Refined flour (maida) 2 cups
Semolina (suji / rawa) 2 teaspoons
Oil 3 tbsps + for deep-frying
For Stuffing
Semolina (suji / rawa) 1/2 cup
Ghee 1 1/2 tablespoons
Grated jaggery 4 tablespoons
Green cardamom powder a pinch
Method
Step 1
Mix flour, semolina and 3 tbsps oil in a bowl. Add sufficient water and knead into a semi-soft dough.
Step 2
Divide the dough into equal portions and shape them into medium sized pedas.
Step 3
To make stuffing, heat ghee in a non-stick pan, add semolina and sauté for 2-3 minutes.
Step 4
Add 1 cup water and jaggery and mix well. Add cardamom powder, mix well and cook, stirring continuously, till it reaches halwa consistency. Remove from heat and cool down to room temperature.
Step 5
Heat sufficient oil in a kadai.
Step 6
Flatten pedas and roll out into medium sized discs. Place a spoonful of stuffing in the centre, bring the edges together and pinch to seal. Press to flatten and roll out into thick puris.
Step 7
Gently slide into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Step 8
Arrange them on a serving plate and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
