Puri - Punjabi Style

Puri – Punjabi Style is an authentic specialty with mouth watering flavor and aroma. Puri – Punjabi Style tastes best with any potato curry as side dish. The crispy, crunchy delicacy is a favorite with kids as well as elders. Puri –Punjabi Style is unique and special with maida flour or atta blended with leavening agents and other ingredients before being rolled out into puris and deep fried. Puris are wholesome and filling for your tummy. You can explore a well detailed Puri – Punjabi Style recipe here.

Puri - Punjabi Style | Pachakam

Puri - Punjabi Style

Puri – Punjabi Style is an authentic specialty with mouth watering flavor and aroma. Puri – Punjabi Style tastes best with any potato curry as side dish. The crispy, crunchy delicacy is a favorite with kids as well as elders. Puri –Punjabi Style is unique and special with maida flour or atta blended with leavening agents and other ingredients before being rolled out into puris and deep fried. Puris are wholesome and filling for your tummy. You can explore a well detailed Puri – Punjabi Style recipe here.

Category : Vegetarian, Rotis

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By Sujee V

Published On: 18 Oct 2006

Rating: 4
9 Votes, 1 Reviews
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30 Minutes
Served : 3
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Directions

Step 1

For preparing Puri - Punjabi Style, mix together the flour/atta, rava, baking powder, soda-bi-carb, salt and sugar thoroughly.

Step 2

Pour in the curd and start making a stiff dough by adding warm water little by little.

Step 3

Let this dough stand covered for about 15 minutes.

Step 4

Add the ghee and knead the dough again nicely to make it soft.

Step 5

Let this stand again covered for an hour.

Step 6

Divide this dough into 10 small sections, make them into balls.

Step 7

Flatten out each ball into small puris using a rolling pin.

Step 8

:- Let the puris be a little thick so that they will puff up. Very thin puris do not puff up.

Step 9

Heat about 2 cups of oil in a wok/kadai.

Step 10

Slowly release each puri into the oil from the side of the wok.

Step 11

Keep tapping slowly on the puri with a ladle so that it would puff up.

Step 12

When one side changes color, turn it over and let the other side cook.

Step 13

:- Make sure you turn the puri just once. This way the puris will not absorb too much oil.

Step 14

Remove the puri from the oil and place on a plate with an absorbant paper.

Step 15

Repeat the procedure for all the puris one after another.

Step 16

:- For the best side dish for this puri, check out my recipe for (Potato Saagu.÷

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arpitha singh

authentic recipe. a must try for everyone. i did not use the soda-bi-carb though. keep posting sujee. i also tried a couple of your other recipes and they are equally good. you are a good cook indeed.

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