If you like mint flavor and like to use more in your food. Here is a good recipe for you. Enjoy my mint puri or pudina puri with wheat flour.
Ingredients
2 cups of wheat flour
a big handful of mint leaves
a pinch of salt
oil for deep fry
Preparation
Wash mint leaves thoroughly. Juice them with some water.
Take 2 cups of wheat flour in a mixing bowl and add the mint juice little by little to make a dough. Use extra water if you need. Add 1 tsp of oil to the dough and knead it well. Cover and let it sit for about 30 minutes.
|
|
Procedure
Rolling the Puris
After 30 minutes you will notice that the dough is soft. Knead it for a couple of minutes and divide the dough into lemon size balls. Sprinkle some dry flour on the balls and cover them again. Take one ball and dip it in the dry flour. Roll it into a round and thin puri. Maintain the uniform thickness. Do not roll them too thin or too thick. Sprinkle some dry flour on the puris while you are rolling to avoid sticking to the rolling board or rolling pin. Continue rolling all the puris in the same way.
Frying Puris
Heat some oil in a skillet on medium heat. To test the oil if it is hot drop a little bit of dough in the oil. If it comes up quickly with more bubbles, that means the oil is hot enough to fry puris. If the piece of dough comes up slowly with less bubbles, that means the oil is not ready yet. Wait for a few seconds and test again.
When the oil is ready, drop the puris one at a time in the oil carefully. You may move the oil slowly onto the puri to help puff up the puri. When it starts puffing up slowly turn it to the other side and let it puff up on the other side also. When both sides are puffed up and fried, drain the oil and take it out into a paper napkin with the help of a slotted laddle. Continue the same procedure with all the puris. Enjoy them with your favorite curry.
You may also like
Rolling the Puris
After 30 minutes you will notice that the dough is soft. Knead it for a couple of minutes and divide the dough into lemon size balls. Sprinkle some dry flour on the balls and cover them again. Take one ball and dip it in the dry flour. Roll it into a round and thin puri. Maintain the uniform thickness. Do not roll them too thin or too thick. Sprinkle some dry flour on the puris while you are rolling to avoid sticking to the rolling board or rolling pin. Continue rolling all the puris in the same way.
Frying Puris
Heat some oil in a skillet on medium heat. To test the oil if it is hot drop a little bit of dough in the oil. If it comes up quickly with more bubbles, that means the oil is hot enough to fry puris. If the piece of dough comes up slowly with less bubbles, that means the oil is not ready yet. Wait for a few seconds and test again.
When the oil is ready, drop the puris one at a time in the oil carefully. You may move the oil slowly onto the puri to help puff up the puri. When it starts puffing up slowly turn it to the other side and let it puff up on the other side also. When both sides are puffed up and fried, drain the oil and take it out into a paper napkin with the help of a slotted laddle. Continue the same procedure with all the puris. Enjoy them with your favorite curry.
You may also like
High fiber chapathi
|
Homemade tortilla chips
|
Mulakkada tomato
|
Raw papaya tomato curry
|
Okra with tomato yogurt sauce
|