Masala Puri

This is a variation of the plain good old puri.We add few spices to the flour and make it masala puri.This flavorful puri tastes good by itself without any curry, however , goes extremly well with any potato curry or chhole.

Ingredients:

• Wheat Flour - 1 cup
• Semolina - 1 tbsp ( optional )
• Lukewarm Water - 1/2 -3/4 cup ( as needed )
• Salt - 1/4 tsp
• Ginger Garlic paste - 1 tsp
• Chopped Cilantro - 1 tbsp
• Ajwain ( Carom Seeds ) - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Oil - for deep frying

Directions:

• In a mixing bowl, add Wheat flour, semolina, salt, ginger garlic paste, cilantro, ajwain, turmeric powder and mix well.
• Knead the dough by adding little by little water. The quantity of water to make a pliable dough varies depending on the flour. That's why it is advisable to add water little by little as needed.
• After the dough comes together, take 1/2 tsp of oil in your palm and knead again.
• The dough should not be too hard nor too soft.
• Take small lumps of dough and make small balls.
• Roll them into small puris. Puris are half the size of chapatis. They are little thicker than chapatis. Rolling them too thin will make them crispy .
• Heat oil for deep frying.
• The oil should be hot. Test the right temperature by adding a small piece of dough into the oil. It should immediately puff up and float on the surface of oil. If it sits at the bottom, then the oil is not yet ready.
• When the oil is ready, drop the rolled out puri into the oil very carefully.
• While the puri is slowly coming up, keep patting on the surface which helps it to puff up.
• After it puffs up, toss the puri to the other side and cook for few seconds till the puri is golden brown in color.
• Remove it on a paper towel to drain any excess oil.
• Serve them immediately with chole or potato kurma or any other curry of your choice.