Methi Puri

Both S and i are not fans of Puri.. It almost seems strange to me because i almost love all fried items.. There was a point when amma would get angry that i loved fried items so much, and would avoid all the healthy stuff.. she would just ask me to drink a glass of oil everyday,instead of eating :( :)..Puri was on fried dish which eluded me though..i have no clue why!

It would be done once in a while, if we were having guests home or if amma ran out of tiffin varieties.. In Bangalore, this is one the most popular breakfast varieties..of course after idlis & kharabath :)..On weeks, when we stay off rice ( ya, we go into sudden no rice modes), Puri's become our special weekend breakfast..

Ingredients

1.Wheat flour/ Atta - 2 cups ( I use Multigrain atta) + a lil extra for dusting

2. Rava/ Semolina - 1 tbsp

3. Kasturi Methi - 1 tbsp 

4. Water - 1-3/4 cup - 2 cups

5. Salt - to taste

6. Oil - for deep frying

Preparation Time!!

1. In a bowl, take the atta & to this add semolina, salt & kasturi methi ( for every 1 cup of atta, add 1 tbsp semolina.. it makes it a lil crisp)

2. Add water slowly to make a firm dough, unlike a chapati ( Multigrain atta consumes more water, so add water slowly & knead well.. i used 1-3/4 cup of water)..and rest the dough for 15 min closed

3. Then, pinch a big ball & roll it out uniformly to a big circle, use a cookie cutter and and make puri 's. Prepare a batch & keep aside. Later deep fry in hot oil

I served this with Sagu..You could have it with tomato subzi or potato masala or Channa masala.. I do sagu mainly because we land up including a lot of veggies :)

Pointers

1. When puri is added in the oil, it takes  half a minute before it rises by.. Use the back of ladle to gently press it, helps puff up

2. Uniform rolling of dough results in puffed up puri

3. Kasturi methi can be skipped.. i just added it for flavor!

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