locha puri/masala puri

 Locha puri is a Gujarati style soft puri. It is deep-fried. It is made from whole wheat flour with some spices. It is generally eaten with aloo sabji, mango pickle-chundo/murrabo.

It can be made crispy by poking with a fork and deep fry which is called kadak puri. It can be stored for a few days and used as a tea time snack or as a dry snack for kids' tiffin also.

Ingredients: 

2 cups wheat flour

1 teaspoon red chili powder

1 teaspoon turmeric powder

1 teaspoon salt

1/2 teaspoon carrom seeds

1/2 teaspoon cumin seeds

2 tablespoons oil and extra for deep frying

Method: 

Take wheat flour, add carrom seeds, cumin seeds all dry spices and 2 tablespoon oil. Mix well. Now add water and knead a relatively hard dough. Make small balls. Roll to make small puri.

Take a kadhai and put oil on medium to high flame. Deep dry puri one by one, and turn to the other side once done on one side. It will swell like a ball. Take out on kitchen towel so extra oil is absorbed.  It tastes yummy when hot.
it can also be served with aamras, dudhpak, srikhand, sabji. (The only difference is: salt and cumin seeds are added in this puri and no other masala is added).

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