Tuesday, November 6, 2007

Khari Puri

Khari Puri - as the name suggests - is a spicy puri that can be stored in the airtight container. It's a must for Diwali, but generally these puris are stocked in most of the Gujarati kitchens. Kids love them, adults love them. Khari puris have a distinct flavor of coarsely crushed peppercorns. After rolling out the puris, they need to be pricked all over with a fork or a knife so they do not puff up. I remember, as kids, we used to enjoy pricking them with our nails.

Here's the recipe

Khari Puri
1 cup maida or all purpose flour
salt to taste
2 tbsp oil
1 tsp coarsely crushed black pepper corns
1 tsp coarsely crushed roasted cumin seeds (Optional)
Oil for deep frying
1. Mix all purpose flour with salt, crushed black pepper and cumin, if using.
2. Heat 2 tbsp oil and add to the flour mixture.
3. Add water slowly to make a stiff dough.
4. Roll out small puris. Prick them all over with a knife or a fork.
5. Deep fry in the hot oil.
6. Drain them on the absorbent kitchen towel.
7. Store in an airtight container.
1. Biting into crushed peppercorn could be spicy for kids. You can omit black peppercorn and use only roasted cumin seeds powder, if making especially for the children.
2. The recipe calls for using 2 tbsp hydrogenated oil like dalda instead of oil. But I prefer to use oil to Dalda since hydrogenated oil is not considered good for health.
I am off to Vee's at Past, Present and me with my spicy khari puris for JFS:Diwali


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