Sunday, 10 April 2016

HEALTHY RECIPE : SPICY : SNACK: "FARSI PURI " CRISPY DEEP FRIED : TRADITIONAL GUJARATI SNACK

HEALTHY RECIPE : SPICY : SNACK: "FARSI PURI " CRISPY DEEP FRIED :                                                          TRADITIONAL GUJARATI SNACK

















800 GRAM MAIDA

1 1/2 CUP OIL FOR MOYAN 

1 TBSP. PEPPER - COARSELY GRIND


1 TBSP. AJWAIN - COARSELY GRIND 

1 1/2 TBSP. CUMIN SEEDS - COARSELY GRIND 

SALT AS PER TEST

HOW TO MAKE PURIES :














MIX ALL INGREDIENTS INTO A BIG MIXING BOWL WITHOUT OIL.
HEAT THE OIL AND MIX WELL INTO THE MIXTURE OF MAIDA.
KNEAD THE TIGHT DOUGH, USING WATER AS REQUIRED.
REST FOR 10-15 MINUTES.
DIVIDE INTO 9-10 TEN EQUAL BIG BALL ( PORTION ).
MAKE A BIG THICK ROTI.



















MAKE A TIGHT ROLL OF THIS THICK ROTI.


















THEN CUT INTO EQUAL PART ABOUT 15 - 17


















PRESS AND ROLL IT WITH ROLLING PIN. - MAKE SMALL THIN PURI.


















REPEAT WITH THE REMAINING DOUGH TO MAKE REST OF OTHER PURIES.
DEEP FRY IN A HOT OIL OVER SLOW FLAME.


















PURIES FRY TILL CRISPY AND LIGHT BROWN.
STORE IN A AIR TIGHT CONTAINER IN DRY PLACE.
SERVE WITH SOUR OR SWEET PICKLE AND TEA ALSO.




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