An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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How to make puri/ Indian fried flat bread
Puri is very popular and simple Indian fried flat bread. It is eaten for breakfast or as a snack or light meal. Whether it is a train journey or a picnic party puri is all time favorite among all. My daughters love puris and I often make puris for them...just follow step by step recipe and enjoy all time favorite Puri
In this recipe I put salt and ajwain (carom seeds) just to give a nice aroma and to add health benifit as you all know carom seeds are good for digestion..you can leave it if you want plane puries. Puri best goes with aloo ki sabji , chole and achar...some times we serve puri with kesri kheer for prasad....
PURI/ INDIAN FRIED FLAT BREAD
Whole wheat flour - 1 cup
Salt - 1/2 tsp flat
Ajwain or carom seeds-1tsp
Ghee - 1 tsp (optional)
Oil for deep frying puri
Mix flour, salt, ajwain and ghee in a bowl.Then add water little at a time and make a slightly stiff and smooth dough. Dough should not be too stiff nor too soft.(a little stiffer than chapati dough).
Knead well and roll it as you see in the picture below.
Make equal sized smooth balls from the dough. Flatten it slightly.
Roll it out into circles with a help of a rolling pin you can apply a little oil on the rolling surface and then roll out pooris, so that the dough does not stick to the board.The rolled out puris should not be too thin nor too thick. It should be of medium thickness and smaller in size (diameter) than chapati.
Spread all the rolled out puris in a plate and start heating the oil in a kadai.
To check if the oil is hot for frying the pooris, drop a small piece of dough into the hot oil, if it sizzles and comes up to the surface immediately, then it is the right temperature for frying pooris. If the dough becomes dark brown, then the oil is too hot, so you should reduce the heat a little. The oil should be hot but not too hot till smoking point.
When the oil is hot enough, take one rolled out dough and gently slide it from the side of the pan into the hot oil. After a few seconds, slightly press the poori with the slotted ladle and flicker hot oil on top of it.This will help the puri to puff up nicely. Flip to the other side and fry till golden brown. Remove with a slotted ladle and place it on kitchen tissue to drain excess oil.
Repeat the process for the rest of the rolled dough.
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
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