If you want, you can even make a spicy version of it by adding red chili powder and eliminating sugar. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil. Heat oil in a frying pan. Using the edges of that bowl cut small circles from the roti as shown. Once the dough has formed, divide into 8 pieces and roll each piece into a ball. I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) But don’t let yourself go overboard, or else it will be too soft to make puris. (adsbygoogle = window.adsbygoogle || []).push({}); Last weekend, I had this sudden urge to make the Bengali-style puris or luchi and did some research for a good recipe. It is crispy in texture and hence also known as Farsi Puri. You will be able to use these in baking then or making desserts as well. Fry the puris in it till turns crisp and golden brown. If you are on a mobile, you can tap the image and it will open image in a new tab of your mobile browser. You can make this poori anytime you get bored with wheat flour puri/ run out if wheat flour at home. Preparation time: 15 minutes Cooking time: 15 minutes Makes 10 puris. Yes the secret behind it staying for longer is by adding little sooji/ rava to it. Add water little by … Take a portion of the dough and dust it with maida. Now take a small bowl. You can even call it an Indian version of biscuits. This site uses Akismet to reduce spam. Required fields are marked *. 6. Notify me of follow-up comments by email. After 30 minutes divide the dough into equal sized small balls. Sorry, your blog cannot share posts by email. Mix it by hand. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Knead the dough again and divide the dough into equal small round balls and roll it as shown. People consume this snack during festivals like Diwali or Navratri. Besides, the thickness of this puris is directly proportional to the temperature of the oil. Right-click on an image to show up a menu, choose "Save image as". Now take each ball of dough and roll it into poori shape (circle) with a rolling pin. If you replace oil with butter, you will have actual biscuits. Medley of delicious indian and international recipes from my kitchen. I added curd to give them more of a bhatura taste, it’s purely optional. Don’t over-work the dough, just knead enough to bring it all together. 5. People consume this snack during festivals like Diwali or Navratri. Mix maida, rawa, salt, and a tablespoon of oil or ghee together. Learn how your comment data is processed. cook since 2007. Enjoy it with tea. After 30 minutes divide the dough into equal sized small balls. Serve it hot with channa masala or gravy of your choice. Post was not sent - check your email addresses! Rava Maida Puri is a traditional recipe that is crispy in texture. But usually, people use clarified butter in it. Add water a little at a time and knead into a soft and pliable dough. It is made with all-purpose flour and semolina. Turns out it’s very similar to the maida puri I made a couple months back except that I had added some rava or semolina to mine and luchi doesn’t necessarily have that. This change will make the recipe even more versatile. It will puff up completely in about 5-8 seconds. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil. My passion for cooking and gardening started when... Black Pepper is a more noticeable taste in this puri. 2. Serve it hot with channa masala or gravy of your choice! From the top roti makers in India, we apply the criteria of power, size, warranty, body type to conclude the best roti maker of India, Creative Commons with Attribution Required. Also, while frying them, we need to make sure the oil is not piping hot. These Puris are used to serve with shrikhand or sweet yogurt. Kindly note that this puri does not work great for tiffin box as it gets little hard so relish it when hot! Your email address will not be published. As you work on the puris, heat the oil for deep frying until it just begins to smoke. Roll out each puri to … This puri is more enjoyable when served with tea. Mix all the ingredients together except the oils. So lets get to the making! Add water and make a dough as shown. https://www.cookingandme.com/2013/05/16/maida-puri-luchi-poori-maida 4. read more, Maida puri recipe, How to make maida poori, Puri recipe, Sandhya's recipes https://www.sandyathome.com/. Allow it to rest for 30 minutes. Make sure the rolled dough is not too thin nor thick. Your email address will not be published. Take a bowl. In any case, I don’t claim any authenticity to this recipe so if you are a staunch Bengali food lover, please don’t yell. Rava Maida Puri is very similar to a biscuit. Maida puri is a simple to make yummy fried Indian bread that stays puffy and soft for longer time. Follow Me On Instagram for real-time food and life updates. Now slide the flattened dough into the hot oil. Your email address will not be published. Required fields are marked *. Serve immediately with any spicy bhaji like chana masala, potato masala, or vegetable kurma. Click to share on WhatsApp (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to email this to a friend (Opens in new window), Whole wheat bhatura, Wheat bhatura without yeast, Poori masala recipe, Potato masala for puri, Instant maida dosa, Maida flour dosa recipe, How to make maida dosa, Jowar poori recipe, Sorghum poori, Cholam poori, Kothu poori recipe, Vegetable kothu poori recipe, How to make veg kothu poori, Masala puri, Masala puri chaat, Masala poori chaat, Golgappa puri recipe, Puri for pani puri, Puri for golgappa, Aloo poori recipe, How to make aloo poori. Make sure the rolled dough is not too thin nor thick. I used my Kitchenaid to make the dough. Similarly, you can use this with such toppings as flavored yogurt or cream and enjoy the sweet and savory taste. LLPIN: AAL-5288 Content and Images are Licensed Under Creative Commons with Attribution Required. The procedure is all same, just a difference in main ingredient makes all the difference. But usually, people use clarified butter in it. In a bowl add maida, sooji, oil and salt. It is made with all-purpose flour and semolina. Add maida, semolina, sugar powder, cardamom, and oil. When we hear the word poori/ puri the first thing that comes to our mind is puri made with atta/ wheat flour. More amount of … Homemade croutons, How to make stove top croutons, Kalkandu pongal recipe, Kalkandu Sadam, Sweet pongal, Ghee cake recipe, Easy ghee cake recipe (with video), Sugar adhirasam, Sugar Ariselu recipe, Adhirasam with sugar, China grass pudding, Agar Agar pudding recipe, Egg kurma recipe, Muttai kurma, Egg korma recipe. Heat oil in a frying … Yes u heard it right. Pinch off a lemon-sized ball of dough, form a ball between your palms, dust generously wtih flour, and roll into a circle of about 3″ diameter and 1/4″ thickness. Add the 1 tsp oil to the bowl and turn the dough to coat it well. Here we have used oil in the dough. Mix well and add water gradually to form stiff dough. You can then save it. More amount of clarified butter will make it more flaky and crispy. These are quite similar to Punjabi mathri concerning the texture but are different in taste. Try our other recipes like Shakkar Para and Layered Samosa Puri. Save my name, email, and website in this browser for the next time I comment. 1. But it is something we always make at home and sometimes we do make bhatura and sometimes give little healthy version of poori with twist of vegetables like peas, aloo, carrot, mooli etc. But the below recipe is a super simple one, made with maida. Heat oil in a frying pan. You can ask me then what’s the difference between bhatura and maida poori, well the answer is the no addition of curd in maida puri and the rest time of the dough is very less compared to bhatura making life very simple. Maida puris won’t turn very golden or brown like regular puris and bhatura do so once both sides have been fried for 5-8 seconds after puffing, you can drain and set them aside. Rava Maida Puri is ready. Tag @tastedrecipescom on Instagram and hashtag it with #tastedrecipes. You are here: Home » Recipes » Roti / Breads » Crunchy and Crispy Rava Maida Puri. Rava Maida Puri is a traditional recipe that is crispy in texture. Here we have used oil in the dough. All web browsers have a similar option, but with slightly different lingo. After 30 minutes divide the dough into equal sized small balls. « Blueberry Lemonade Recipe – Guest post for my Sister’s Spicy Chilly, Carrot Beetroot Stir Fry – Carrot Beetroot Mezhukkupuratti Recipe ». We need it just hot enough to make the puris crispy. Heat oil in a deep vessel. Featured Props: Ikea 365+ Side Plate Steel katori from the 1970s that belonged to my grandfather The kadai is a Hawkins anodised deep fry pan, By nags Filed Under: Breakfast, Uncategorized, Your email address will not be published. For videos, as long as you are not downloading them and uploading as yours, you are fine to share them. Now take each ball of dough and roll it into poori shape (circle) with a rolling pin. Now slide the flattened dough into the hot oil. With a fork make dents in the puris. Remove the extra dough from it. © TastedRecipes.com - WebTurtles LLP Venture. Once all the puris are rolled out and the oil is has heated up, drop each gently into the oil. Using a slotted spoon, make sure the puri is dunked into the oil well for frying. This is to stop the puris from puffing up. 3 tbsp of curd or plain yogurt (optional), Serve hot, otherwise the puris turn a bit rubbery and hard, The semolina helps the puris puff up and stay crisp for longer. Now roll the dumpling with a rolling pin in a roti. Repeat with the rest of the rolled puris. Therefore, it resembles the ice-cream sandwich we eat.
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