Wow, the names are so so exciting. Puff Puri with Achari Aloo Ki Sabzi. The first time I tasted this was in Chandni Chowk in Delhi. I still remember the taste and the aroma. The puri was crisp and soft the Sabzi tangy. Truely a winning combination. Please try the 2 recipes and kindly post your valuable feedback.
Whole wheat flour – 1 cup
Chiroti rava ( fine rava ) – 2 tablespoons( white rava )
Melted ghee – 1 and 1/2 teaspoons
Salt to taste
Water – required amount to make the puri dough
Oil – required amount to deep fry the puri
Take a big flat plate. Add in the wheat flour, rava, salt and melted ghee. Mix well. Sprinkle water and knead well. Make a firm dough with water. Cover and rest the dough for 30 minutes.
Divide the dough into small balls. Roll out into small puris. Heat oil in a Kadai ( pan ), deep fry the puri. Fry to a golden colour on both sides. Remove the puri with a perforated frying spoon. Drain on kitchen napkins. Fry the other puri’s in the similar manner. Serve hot.
1) If you want a reallycrunchy,crispy puri, add 1/4 cup chiroti rava with 1 cup of whole wheat flour.
2) If you do not have chiroti rava at home, do not worry. Take normal rava, put it in the blender jar and pulse it in the whipper button twice. You will get a fine rava.