Ajwain puris

I love puris!Anyone who doesn't ?Especially with the classic potato sabji its a super duper combination for breakfast.Our Indian food has some really good combinations like this.

I make puris not so often because of them being deep fried but yes once a month I get really tempted to make them.Ofcourse puris go well with eveything like channa, paneer and even a restaurant in Dubai used to serve tandoori chicken we used to have them every week during our weekly restaurant dining days.I don't know if they still do that.

Ajwain or carom seeds or omam is a common spice with both medicinal and aromatic properties.I always keep them stock because of my really sensitive tummy whenever i have a tummy disorder i run for my ajwain.These days you even get a thick concentrate of ajwain water which eases your tummy discomforts.My mom always adds ajwain to the puri dough so that its flavourful and doesn't get too tough to digest because more often we tend to make puris for dinner who has the time and patience to roll out these beauties in the mornings!

To make these puris 

Wheat flour 1 cup

Rawa/semolina 1/4 cup

Ajwain/omam 2 tsp

Salt to taste

Water to make a dough

Oil to deep fry them in

• Make a dough of the six ingredients and leave it in a air tight container or zipper bag.
• Pinch small lemon sized balls and roll them out.
• Heat the oil and fry the puris until golden on either side.
• To get puffy puris, once you slip the puri into the oil wait until its done completely then turn to the next side and wait for the puri to puff up slowly sprinkling oil with the ladle onto the puri.The rawa can be skipped but helps keep the puris crispy and puffy for longer.

Enjoy hot puris with aloo matar sabji or classic puri masala.

Ajwain puris

I love puris!Anyone who doesn't ?Especially with the classic potato sabji its a super duper combination for breakfast.Our Indian food has some really good combinations like this.

Urad dal puris/Split white lentils flat bread

 Its Magic mingle time again and its MM V 2.0 this time, so you'll see the ingredients are a tad bit more interesting (made me think for a while).I had seen many puris/khachori recipes with urad dal stuffing, I took an inspiration from there and decided to try these!Yes the MM ingredients are urad dal/split white lentils and lime.

I;m in such a composing this post i want to be the first one to link to MM.Now that has to be a joke because even while I was all time free i never took the pains to do this.

And secondly i have some time in hands(both kids sleeping..blissful) so might as well use it up!

I made just few puris because i didn't know how the reaction would be but the filling tasted superb and the dash of lime juice took it several notches ahead!

To make this you need

For the outer cover:

Chapati flour + rawa + ajwain seeds made into puri dough + baking soda (optional)

Oil to deep fry

For the filling:

Urad dal soaked in water for 2 hours and drained

Cumin seeds 1 tsp

Oil 2 tsp

Salt to taste

Red chilli powder 1/2 tsp

Lime juice 1tablespoon

• To make the filling : heat a pan,heat oil add cumin seeds and the drained ural dal roast it well until the water goes away.(this smell is heavenly)
• Add salt,lime juice and red chilli powder and give it a good stir and remove it onto a plate to cool down.
• Once cooled down, grind it coursely and make balls out of this.This is pretty workable as the dal has been soaked it has a good amount of moisture and once you make balls the stickiness of the dal is really helpful.
• Roll the puri dough into discs and place a ball of filling in the centre and roll it out.This can't be rolled too thin so i got nice soft thick puris.

• Deep fry them until golden brown on both sides.
• Serve these puris with spicy chana masala or any spicy curry.I had it yogurt.

• With the remaining filling i made a vada and it was so crispy and yummy!Not to forget the urad dal is really healthy apart from the fact it is shallow fried.I made the filling into flat patties and dusted them in rice flour and shallow fried them.

Enjoy these crispy vadas with a hot cup of coffee on a cold evening :)

Sending this to MM14 , Mission breakfast AND  CookCookandCook andThoushaltcook 

Urad dal puris/Split white lentils flat bread

 Its Magic mingle time again and its MM V 2.0 this time, so you'll see the ingredients are a tad bit more interesting (made me think for a while).I had seen many puris/khachori recipes with urad dal stuffing, I took an inspiration from there and decided to try these!Yes the MM ingredients are urad dal/split white lentils and lime.

Green puri with Bhaingan raita

This was an accidental combination that turned out super!

Ingredients

To puri:

Wheat flour 2 cups
Salt as required
Water as much as needed to knead chapati dough.

Knead the above into chapati dough.Keep aside.

For the stuffing:

Peas/mattar ( i used frozen) a bowl full
Cashews raw 5 nos
coriander leaves few sprigs
Green chilli 1
Ginger 1/2 "
cumin seeds 1/2 tspn
Aniseeds 1/2 tspn

-Grind all of the above into an almost smooth filling.Do not add water.

-Make balls of the dough and roll them out flat and take a tspn of filling and seal the dough around the filling and roll into puris.
-Fry the puris until golden brown on both sides and serve with any raita

For the bhaingan(brinjal) raita

Brinjal sliced 1
Turmeric powder a pinch,chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
coriander leaves few sprigs
yogurt as reqd

-Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
-Add the sauted brinjals,onion,coriander and yougurt and salt as needed.

-Serve the puris and raita :) yummy!

Green puri with Bhaingan raita

This was an accidental combination that turned out super!

Ingredients

To puri:

Wheat flour 2 cups
Salt as required
Water as much as needed to knead chapati dough.

Knead the above into chapati dough.Keep aside.

For the stuffing:

Peas/mattar ( i used frozen) a bowl full
Cashews raw 5 nos
coriander leaves few sprigs
Green chilli 1
Ginger 1/2 "
cumin seeds 1/2 tspn
Aniseeds 1/2 tspn

-Grind all of the above into an almost smooth filling.Do not add water.

-Make balls of the dough and roll them out flat and take a tspn of filling and seal the dough around the filling and roll into puris.
-Fry the puris until golden brown on both sides and serve with any raita

For the bhaingan(brinjal) raita

Brinjal sliced 1
Turmeric powder a pinch,chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
coriander leaves few sprigs
yogurt as reqd

-Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
-Add the sauted brinjals,onion,coriander and yougurt and salt as needed.

-Serve the puris and raita :) yummy!