Different Types of Puris ( All time favorite Indian Bread )
Posted Jan 07 2010 2:22am
Photo Credit - ITC Grand Central, Mumbai ( Complementary breakfast at Hornby’s Pavilion )
Source - The Hindu
THE puri is a deep fried whole wheat bread that puffs up in hot oil like a balloon.
All over the country, it is made from the same ingredients — grains, salt and water, but the stuffing of a pulse, herbs or a vegetable gives it a regional flavour and individuality.
Depending on the type of puri being made, the flour is mixed with a small amount of oil or ghee and warm water to make a dough that is then kneaded. The dough is divided into balls and each is rolled out, which are then deep fried.
Puribhaaji is a popular takeaway combination for train journeys. Some puris are stuffed with vegetables and spices. Well known ones are the masalapuri stuffed with potato and spices, palakpuri made with spinach, kadakpuri made with atta, gram flour and seasonings and the snack, bhelpuri.
Luchi is a deep-fried bread made in Bengal the only difference being that this is prepared with the finest plain white flour while the puri is made with coarser flour which has more bran.
Palakpuri ( Spinach Puri )
Makes : 25
Wheat flour - 250 gm Fresh spinach (palak) - 50 gm Ghee - 2 tablespoon Ginger paste - 1 tablespoon Cumin seeds - 1 teaspoon Coriander powder - 1/2 teaspoon Kashmiri red chilli powder - 1 teaspoon Salt to taste Oil to deep fry
Pluck, clean and wash the spinach leaves. Discard the stalks. Boil in water until tender. Place over a colander and drain well.
Sift together the flour, chilli, coriander powder and salt. Rub in the ghee gently with fingertips.
Mix in the boiled and mashed spinach, ginger paste and cumin seeds. Pour in a little water and make a stiff dough. Knead the dough gently for a few minutes. Cover with a damp cloth and set aside for 10 minutes.
Knead the dough, divide into equal parts, shape each into a ball and roll into a round of even thickness.
Heat the oil in a kadai and deep fry the puris one at a time and serve hot.
Batatapuri( Potato Puri )
Maida (plain flour) - 4 cups Small boiled potatoes - 2 Chopped coriander leaves- 1tablespoon Crushed green chillies -1 tablespoon Cumin powder - 1/2 tablespoon Milk - 3/4 cup Ghee - 2 tablespoon Salt to taste Oil to deep fry
Peel and mash the potatoes to a smooth paste. Add the maida, coriander, green chillies, cumin, salt and ghee and mix thoroughly. Pour in the milk and knead the dough well. Set aside for 45 minutes. Roll into small puris and deep fry in hot oil. Serve hot.
Boiled green peas - 200 gm Green Chillies, finely chopped 3-4 Cumin seeds, crushed coarsely -1 teaspoon Garammasala powder- 1/4 teaspoon Lemon juice - 1 teaspoon Maida - 1 teaspoon Butter - 1 teaspoon Salt to taste Oil to deep fry
Sieve the flour and baking powder together.
Add the yoghurt, ghee, salt and some warm water to make a soft dough. Knead gently for a few minutes. Cover with a damp muslin cloth and keep aside for an hour.
Knead the dough again for a minute and then divide into 25 equal balls.
To prepare the stuffing:
Mash the boiled peas.
Melt the butter in a kadai. Add the crushed cumin seeds. Fry for ½ a minute, add the greenchillies, mashed peas, garammasala, lemon juice and salt. Fry for a minute over medium heat. Add the flour and fry over a high flame for a few minutes until the stuffing becomes dry.
Roll each ball of dough into a small round. Place a small spoon of the stuffing in the centre.
Gently lift the edges and close it. Dust a little maida on it and roll out again into thin rounds.
Deep fry in hot oil and serve hot.
Dough Whole wheat flour -250 gm Turmeric powder- 1/2 teaspoon A pinch of asafoetida (optional) Cumin seeds, crushed coarsely -1 tablespoon Coriander seeds, crushed coarsely - 1/2 tablespoon Salt to taste Ghee 2 tablespoon Oil to deep fry
Place the flour, turmeric, cumin, coriander, asafoetida and salt in a bowl. Rub in the ghee gently till the flour resembles breadcrumbs.
Pour in a little water and make a stiff dough. Divide into small balls and roll out. Make small incisions with a needle. Deep-fry in hot oil to a crisp and golden colour. Drain excess oil. These can even be stored in an airtight container and served later as a teatime snack.
Makes : 15
Dough Whole wheat flour - 2 cups Maida -1 cup Whole peppercorns, coarsely crushed -1 teaspoon Cumin seeds, coarsely crushed - 1 teaspoon Ghee- 1 tablespoon A pinch of turmeric Salt to taste Fresh yoghurt (dahi) to make the dough Oil to deep fry
Blend the flours, crushed spices and turmeric powder. Rub in the ghee gently till the flour resembles breadcrumbs.
Beat the yoghurt and add just enough to form a stiff dough. Divide into small balls and roll out. Deep fry in hot oil to a golden colour, drain the excess oil and serve hot.