Today's recipe is a well loved one - carrot puris. A simple fried bread made with multiple flours, grated carrots, and spices. These are good snacking puris and perfect for the lunch box. Kids love them for their chewiness and their taste. I like to make a big batch once in a while and save them in the refrigerator. They will last for at least a week - if you can keep your hands off them. Just warm them in the microwave using a damp tea towel and you are good to go.
1/4 cup atta (Indian Chappati flour)
1/4 cup moon dal atta (mung bean flour)
1/4 cup besan (chickpea flour)
1/8 cup sooji (fine semolina)
3/4 cup grated carrots
1 tsp garlic
1/2 tsp zeera (cumin powder)
1/2 tsp dhania powder (coriander powder)
1/8 tsp haldi (turmeric powder)
1 tbsp sesame seeds
Salt to taste
1 tbsp thick yogurt
1 tbsp oil
Water to knead dough
Oil for deep frying
- Place the atta, besan, moong dal atta and sooji into a large mixing bowl.
- Now add the cumin powder, coriander powder, turmeric powder, salt to taste, sugar, and sesame seeds. Mix well.
- Add the yogurt, garlic, carrot, and one tablespoon of oil and mix into the flour. Add water about a tablespoon at a time to make a stiff dough. Cover and allow to rest for 30 minutes.
- Heat enough oil for deep frying in a kadai (wok) until it reaches smoking point. Reduce heat to medium.
- Now pinch out small walnut sized balls of the dough, roll into a smooth ball, flatten, and the roll out into a small disc no more than 21/2 inches wide.
- Gently slide the disc into the heated oil and fry on both sides till golden brown.
- Remove and drain on some kitchen paper.
- Enjoy warm or cold.
- I use several flours to make this puri. If you prefer you can make it with just atta and sooji. Just use 1 cup atta and 1/8 cup sooji for the dough.
- Take extreme care when frying and puris in the hot oil.
- If you like spice, add red chili powder, garam masala, and grated ginger into the flour when preparing the dough.
Like this recipe. Tried it. Leave me a comment:)
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2013. All Rights Reserved. Kindly do not reproduce without permission.