Simple Poori

Make stiff dough of whole wheat flour and deep fry in hot cooking oil.

Poori is the traditional fried Indian bread which is served with a variety of side dishes, such as Aloo Sabzi (potato curry), Kofta Curry, Amritsari Chhole (chick pea curry) etc and Raita.

Poori is an easy-to-make recipe but in order to make puffed ball like crispy puris, two things are very important to know. One is the right consistency of the flour dough and second is the way of rolling out the kneaded dough.

Ingredients:

• 1 cup whole wheat flour
• ½ tsp salt
• Cooking oil

Method:

• Mix whole wheat flour and salt together in a bowl. Add warm water just enough to form a smooth, firm and non sticky dough. Remember poori dough is smooth but stiff. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested.
• Cover with a wet towel so the dough does not dry out and keep it to rest for at least ½ hour at a warm place.
• Punch and knead the dough again before rolling out. Dough should be stiff enough to roll without extra flour.
• Divide the dough into small balls about golf-ball size, and roll out into 4" rounds on an oiled board.
• Heat the oil in a wok or kadhai until very hot. Add a little salt to the oil to keep it from smoking.
• Fry the puri one at a time, holding them under the oil on the first side until they puff. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• Drain and take out in an absorbent paper.
• Serve crispy puris with curry of your choice and pickle.

Do You Know?

Softness of the Indian Flatbreads depends upon the tenderization of the dough.

1. Add warm water (around 100^o F) to make softer dough because the starch in the flour absorbs moisture with heat.
2. Dahi or butter milk are added to make the dough because lactic acid and fat in the Yogurt tenderize gluten.
3. The dough is allowed to rest for about 30 minutes at room temperature, to permit the starches and glutens enough time to work through.
4. Ghee, butter or even milk are added to the dough to make it softer.

Besani Puri

Make stiff dough of besan and wheat flour; deep fry in hot cooking oil on medium heat until crispy brown, serve hot with curry and pickle of your choice.

Ingredients:

• 1 cup besan
• 1 cup whole wheat flour
• ½ tsp crushed cumin seeds
• ½ tsp red chili powder
• ½ tsp chat masala(available in Indian Grocery Stores)
• ¼ tsp of asafetida
• 1 tbsp oil
• ½ tsp salt
• Cooking oil to deep fry

Method:

• Mix all the ingredients (except oil to fry) in a bowl. Add warm water just enough to form a firm dough. Knead the dough smooth but stiff. Cover and keep it to rest for at least ½ hour at a warm place. Punch and knead the dough again before rolling out.
• Divide the dough into small balls about golf-ball size, and roll out into 4" rounds on an oiled board.
• Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking.
• Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry until light brown. Drain and take out in an absorbent paper.
• Serve crispy puris with curry of your choice and pickle.

Do You Know?

Cumin is one of the best spices to prevent and relieve flatulence. If you like cumin, make sure to add it to curries no matter which recipe you choose. If you don’t like its taste, you can use other herbs containing the most gas-relieving chemicals e.g. caraway, dill, fennel, peppermint, sage and thyme.

Hing Kachori (Asafetida Flavored Deep Fried Pastry)

Kachori ( Kachauri) is a spicy snack popular in North India. It is usually accompanied with a curry made of potatoes and pickle.

Hing Kachoris are made with ground urad dal and lot of hing ( asafetida).

Ingredients:

For dough

• 1 cup refined flour (maida)
• 1 cup whole wheat flour
• Salt
• 2 tbsp cooking oil

For Filling:

• 1 cup Black gram ( Sabit Urad)
• 1 tsp red chili powder
• 1 tsp coriander seeds (Sabit dhania) crushed coarsely
• 1 tbsp fennel (saunf) seeds crushed coarsely
• ¼ tsp of asafetida
• Salt to taste

For Frying: Cooking oil to deep fry

Method:

• Mix the maida, wheat flour and salt in a mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add warm water; knead to make smooth soft dough. Cover with moist napkin and keep aside for one hour.
• Soak dal in water overnight. Remove the skin of the black gram by rubbing between your palms. Grind the black gram with all the spices coarsely. Keep it aside.
• Now make equal sized small balls of dough. Roll out each ball to approximately three inches in diameter. Spread about 1 tsp of ground dal on top surface of it.
• Bring the edges together to seal the filling to make a ball. Make sure most of the air escapes before the edges are sealed and ball is made. Press down the ball making it flatter. Now press each ball between the two palms with the help of oil or dry flour (like how naans are made) to a 3” disc, slightly thicker than puri.
• Heat the oil in a wok (kadhai); deep-fry the kachoris, a few at a time, on medium heat till they puff up and become crisp and golden on both sides.
• Remove and drain the excess oil on absorbent kitchen paper towels.
• Serve hot with Sabji and pickle.

Do You Know?

Asafetida reduces the growth of indigenous microflora in the gut, reducing flatulence.

In Ayurveda, asafoetida is considered to be one of the best spices for balancing the vata dosha.

Asafoetida’s use as a tenderizer and preservative for meat was known centuries ago. Asafoetida was a popular spice in Europe since the Roman times and a much-preferred spice of the Middle Ages. Iranian cuisine uses it for flavoring meatballs and in Afghanistan it is used in the preparation of dried meat. Although this spice is practically unknown in modern western cuisines, it is used in the United States and Europe in commercially prepared flavorings.

Urad Dal Kachori

It is a traditional recipe of making awesome urad dal kachoris also called as 'Bedmi'. These are eaten with ‘Aloo ki sabji’ and U.P style ‘Aam ka achar’ (mango pickle).

Ingredients:

For dough

• 1 cup refined flour (maida)
• ¼ cup whole wheat flour
• ¼ cup fine semolina
• Salt
• 2 tbsp cooking oil

For Filling:

• 1 cup split skinned black gram (Dhuli Urad ki dal)
• 1 tsp red chili flakes
• 1 tsp coriander seeds crushed coarsely
• 1 tsp fennel (saunf) seeds crushed coarsely
• 1 tsp dry mango (amchur) powder
• ½ tsp dry ginger powder
• 1 tsp garam masala powder
• pinch of asafetida
• Salt to taste

For Frying: Cooking oil to deep fry

Method:

• Mix the maida, wheat flour and salt in a mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add warm water; knead to make smooth and pliable dough. Cover with moist napkin and keep aside for one hour.
• Soak dal in water for two hours. Put soaked moistened Dal in a blender, or a processor with minimum possible water. Grind it coarsely. It should be grainy not a fine paste.
• Heat 2 tbsp oil in a non-stick pan. Add asafetida. Add the coarsely ground dal and sauté over medium heat to get rid of moisture. When the mixture starts drying out add all other ingredients to be added in the stuffing. The stuffing should be damp and not wet. Switch off the gas and keep aside to cool.
• Make almost equal sized small balls of dough. Roll out the balls to approximately three to four inches in diameter. Put about 1 tbsp of stuffing in the center. Seal the edges together using a little water and roll into a round ball. Make sure most of the air escapes before the edges are sealed and ball is made. Press down the ball making it flatter. Roll it lightly, slightly thicker than puri with the help of oil or dry flour.
• Heat the oil in a wok (kadhai); deep-fry the stuffed kachoris, a few at a time, on medium heat till they puff up and become crisp and golden.
• Remove and drain the excess oil on absorbent kitchen paper towels.
• Serve hot with Aloo Ki Sabji and pickle.

Tips:

• Replace water in part or whole with Dahi, or Buttermilk to make dough for ‘khasta kachori’. Lactic acid and fat in the Yogurt tenderize gluten.
• Allow the dough to rest for about 30 minutes at room temperature, to permit the starches and glutens enough time to work through.
• If you have stored dough in the refrigerator, let it come to room-temperature before rolling, otherwise the gluten will remain stiff resulting in hard dough.

Urad Dal Puri (Crispy Deep Fried Puffed Flat Breads)

Make stiff dough of wheat flour, semolina and Urad dal powder; deep fry in hot cooking oil on medium heat until crispy brown, serve hot with curry and pickle of your choice.

Ingredients:

• 1 cup Whole wheat flour
• ¼ cup semolina
• ¼ cup Urad dal powder ( available in Indian Grocery Store)
• ¼ tsp red chili powder
• ¼ tsp dry mango (amchur) powder
• ¼ tsp coriander powder
• ¼ tsp garam masala powder
• ½ tsp fennel (saunf) powder
• Pinch of asafetida
• 3 tbsp cooking oil
• Salt to taste
• 2 cups cooking oil for deep frying

Method:

• Mix all dry ingredients except cooking oil for frying.
• Add water and make smooth dough but little harder than dough for roti. Cover the dough and keep it to rest for at least 1 hour at a warm place. Punch and knead the dough again before rolling out.
• Divide the dough into small balls about golf-ball size, and roll out into 4" rounds on an oiled board.
• Heat cooking oil in a wok or saucepan. Fry the puri one at a time, holding them under the oil on the first side until they puff up. Turn and fry until light brown. Drain and take out in an absorbent paper.
• Serve crispy Dal puri hot with Aloo Gobhi/Aloo methi/ Rajma or any other vegetarian curry.
  

Khasta Kachori (Deep Fried Stuffed Pastry)

Khasta kachori is stuffed with spicy chickpea flour (besan), deep-fried at a low to medium heat and is served with Mint chutney, Tamarind chutney and/or aloo chutney.

Ingredients:

• 1 pound Maida
• ½ cup ghee
• Salt to taste
• 1 cup yogurt
• Chilled water

Filling

• 1 cup Besan (Chickpea Flour)
• 2 tbsp ghee
• 1 tsp soda bi carbonate
• 1 tsp salt
• Pinch of asafetida
• 1 tbsp fennel seeds crushed
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp amchur powder (dry mango powder)
• ½ tsp garam masala powder
• 1 glass water

Method:

• Mix the maida and salt in a mixing bowl. Add ghee, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add yoghurt and chilled water; knead to make smooth and pliable dough. Cover with plastic wrap and keep aside for half an hour.
• Roast besan in a heavy bottom pan on medium heat; add masala and water to form dough like structure. Remember the stuffing should be damp and not wet. It should be like stiff dough.
• Divide stuffing into 15-18 portions; keep aside.
• Now divide the maida dough equally into 15-18 portions. Shape each portion into a patty. Cover with a damp towel or plastic wrap.
• Flatten each patty into a 2-3 inch round structure. Place one portion of filling in the centre of the dough, and then bring the sides of the dough over the filling to enclose completely. Pinch the seams together until thoroughly sealed. Shape and stuff the remaining patties. Cover with a plastic wrap or a moist towel. Keep aside.
• Heat the oil in a wok (or kadhai) on medium heat. Slip in 3-4 patties (seam-side down) at a time. Fry until pale golden in color. Remember temperature is the most important part of the kachori making. Keep it medium or low-medium hot. The crust should be delicately blistered and crisp.
• Drain excess oil and serve hot, accompanied by raita, chutney and curry of your choice.

Do You Know?
Deep frying is a cooking method in which food is submerged in hot oil or fat.
If it is performed properly, it does not make food excessively greasy, because the moisture in the food repels the oil.
During deep frying the hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface.
As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface.
However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food.
The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 175 and 190 °C (345–375 °F).

Masala Puri (Deep Fried Puffed Spicy Flat Breads)

Make stiff dough of wheat flour, semolina and masala; deep fry in hot cooking oil on medium heat until crispy brown, serve hot with curry and pickle of your choice.

Ingredients:

• 2 cup Indian whole wheat flour
• 2 tbsp semolina (suji)
• ½ tsp garlic paste
• ½ tsp carom seeds (azwain)
• ½ tsp red chili powder
• ½ tsp chat masala
• ½ tsp crushed dry mint leaves
• Pinch of asafetida
• 1 tbsp oil
• ½ tsp salt
• Cooking oil to deep fry

Method:

• Mix all the ingredients (except oil to fry) in a bowl. Add warm water just enough to form a firm dough. Knead the dough smooth. Cover and keep it to rest for at least ½ hour at a warm place. Punch and knead the dough again before rolling out.
• Divide the dough into small balls about golf-ball size, and roll out into 6" rounds on an oiled board.
• Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking.
• Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry until light brown. Drain and take out in an absorbent paper.
• Serve crispy puris with potato curry and pickle.

Aloo Ki Kachori (Deep fried pastry stuffed with Potatoes)

Aloo Kachori is very common in Uttar Pradesh and Punjab especially during winters.

Kachoris are made from the dough made of maida and whole wheat flour with a little oil added, stuffed with boiled potato mix, rolled out thin and round with a wooden roller and deep-friend in clarified butter or vegetable fat.

Ingredients:

For the stuffing

• 1 Pound Potatoes, boiled and mashed
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 1 tbsp Green Chilies paste
• 2 tbsp Cilantro leaves finely chopped
• 1 tsp Garam Masala
• ½ tsp red chili powder
• 2 tsp dry Mango powder
• A pinch of asafetida (optional)
• ½ tsp cumin seeds
• Salt To taste
• 2 tbsp Oil

For the Kachori

• 2 cups Maida
• 2 cups whole-wheat flour
• 4 tbsp Oil
• 1 tsp Salt
• Cooking Oil for deep-frying

Method:

• Heat 2 tbsp cooking oil in a frying pan.
• Add asafetida and cumin seeds. When cumin stops spluttering add ginger, garlic, green chili paste and fry for2-3 minutes. Add red chili powder, garam masala, raw mango powder and salt. Mix well
• Add the mashed potatoes and stir-fry it well. Now add chopped cilantro leaves and keep aside.
• Mix wheat flour, maida, salt, and 4 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
• Make small balls of the dough. Press one of the balls to about 3 to 4" diameter. Place a part of the stuffing on top.
• Gather the dough around folding the stuffing in. Make sure most of the air escapes. Press down again making it flatter. Roll it lightly, slightly thicker than puri with oil.
• Heat the oil in a wok or kadhai on medium heat till it starts smoking. Slip in a kachori (seam-side down). Deep-fry Kachoris 2-3 at a time, till they are golden brown.
• Drain excess oil and serve hot with pickle and /or green chutney and sabji of your choice.

Note:

The most important thing in making kachoris is the right temperature at which these are deep-fried. Try to start frying when oil just starts smoking. High temperature will make kachoris soggy and at low temperature kachoris will absorb oil.

So first fry only one kachori; 2-3 kachoris can be fried at a time later on, till they are golden brown.

Tips:

1. To make the kachoris khasta and tastier, add one-tablespoon semolina for each cup of wheat flour while preparing dough for kachoris.
2. Heat oil in a deep frying pan on medium heat. When oil starts smoking, add 2-3 kachoris. Deep-fry the kachoris on medium heat until golden brown.
3. When you put the kachori in oil for frying, keep the folded side downwards. The kachori will never burst during frying and no stuffing will come out and mix in the oil.
4. Frying the Aloo masala for stuffing can be avoided to save fat intake without sacrificing much of the taste.