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Peanut Puri

Veggie.Lover's picture
Ingredients
  Whole wheat flour 250 Gram
  Maida 250 Gram
  Ghee 100 Gram
  Roasted peanuts 150 Gram, shelled and grated
  Sesame seeds 50 Gram
  Poppy seeds 50 Gram
  Grated coconut 50 Gram (Dry)
  Grated masala 2 Teaspoon
  Oil 2 Teaspoon
  Salt 3 Teaspoon
  Soda bicarbonate 4 Pinch
  Chili powder 2 Teaspoon
  Turmeric 3⁄4 Teaspoon
  Dry mango powder 1 1⁄2 Teaspoon (Amchur Powder)
  Lemon juice To Taste
  Salt To Taste
  Asafoetida 1⁄8 Teaspoon
  Frying oil/Ghee 2 Cup (32 tbs)
Directions

Sift flours, salt and Soda-bicarb.
Hub in fat.
Make a stiff dough using enough water.
Knead well and set aside for one hour.
Divide dough into balls of 1/2 inch diameter and roll out puries of 1 1/2 inches diameter.
Heat 1 teaspoon oil.
Add sesame seeds, poppy seeds and coconut and roast on low fire for two minutes.
Add rest of the ingredients except asafoetida and oil.
Heat oil in a small pan.
Add asafoetida.
Mix with the roasted ingredients.
Put a teaspoonful (or more) of filling on one puri; dampen the edges; put another puri and press.
Cut with a biscuit cutter.
Finish rest of the puries in the same manner.
Fry puries on tawa using as much oil as desired.
Let cool thoroughly.
Store in airtight jar.
Stays well for more than a fortnight.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Peanut

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