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  1. Indian Cuisine
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photo by HemRaj Thakur

2 cup flour
flour It is one of the prime ingredient in home backing and is a staple food in many cultures . It is produced by grinding cereal grains . There are multiple varieties of flour which are used in different culinary dishes . It contain starch and gluten which...
  • Maida
1/2 teaspoons salt
Also known as : sea salt , iodized salt
  • sal
  • Sal
  • namak
1 cup Curd
Curd Curd is the solidified form of milk. It is coagulated with the help of acid or rennet. Curd has a mild sour taste and is used in preparation of many sweet and savory dishes....
  • cuajada
1 cups vegetable oil
vegetable oil Vanaspati is also known as hydrogenated fat/ Ghee. It is an important and nutritional element of the Indian cuisine. It is hydrogenated from vegetable oil. It is rich in aroma and can be used as a substitute in cooking and baking snacks and sweets. It is usually favored for deep...
  • aceite vegetal
  • vanaspati
About The Chef
Lives in : New Delhi India I am an IT professional living in delhi and at leasure I leave my IT skills aside and try to mess around my kitchen. Cooking helps me relax.


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  • Prep:
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Puri is very easy to make and is generally eaten with aloo ki sabzi
  • Place flour in a bowl and make space in the middle of the flour to add yogurt. Mix well to form a supple dough.

  • add water if needed

  • Knead the dough for 8 to 10 min until it is soft

  • set it aside for about 20min so that it gets even more soft.

  • Now divide the dough into small lime size dough balls for poori. Take each dough ball in hand and give it round shape and press it. Now take a poori ball on a rolling board and without applying any wheat flour roll it into poori.

  • heat oil in a deep kadhai for deep frying

  • deep fry the puri in hot oil , turn the side and fry till it is puffed and golden in colour

  • repeat the process until all the puris are made

  • serve hot with aloo ki sabzi

Recipe notes

You can also serve puri\'s with sliced onions and mango pickel

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Review by Anoop Kumar Trivedi Posted 16 Aug, 2014
I made this recipe with Meetu koli