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Recipes in English
>>
Appetizer / Snacks Recipes >>
Bharvin Puri |
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Whole wheat
flour (atta) 5 cups / 500 gm |
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Salt to taste |
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Vegetable oil
2 tbsp / 30 ml |
For the stuffing
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Whole black
gram (urad dal), Soaked overnight, drained 1 cup / 150
gm |
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Asafoetida (hing)
a pinch |
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Fennel (moti
saunf), pounded 1 tbsp / 6 gm |
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Coriander (dhaniya)
seeds, crushed 4 tsp / 8 gm |
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Red chilli
powder 1 tsp / 2 gm |
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Vegetable oil
for frying |
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- Sift
the flour and salt. Mix in the oil and knead with enough
water to make a smooth dough. For the stuffing, remove the
skin of the black gram by rubbing between your palms. Grind
the black gram with all the spices to a coarse, sticky
paste. Divide the flour dough equally into 20 balls. Flatten
each ball, grease the top surface and add 1 tbsp paste.
- Bring
the edges together to seal the filling. Make a ball and roll
each out to a 3” disc. Repeat with the other balls. Heat the
oil in a wok (kadhai); deep-fry the discs, on low heat, till
golden on both sides. Remove and drain. Before serving, fry
the puffs again till crisp. Serve hot with aloo ki khatti
tarkari.
- Time:
Preparation time: 10 min.+ overnight
Cooking time: 20 min.
Serves: 6-8
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