“Mummy ..ek aur kha loon?!” …means “Mom, can I have another one?!” She’d look at me sternly & go..”No, you’re going to ruin your dinner/ lunch”.. But eventually give in as I’d give the ‘puppy’ eyes! 😉 & me?! Well, I’d munch on a couple more happily 👌
I know that this episode has happened to each of us as kids…specially when our mothers prepare something which only she can make…and we call it our favourite! I have many such ‘favourites‘ from my mom’s kitchen… Kurkuri Masala Puri or Paapdi as she fondly calls being one of the many!
She’d make this often but not as often as I’d want her to make….they would make appearances a few times in a year, specially around Diwali, Holi or summer vacations 😊 and when I’d insist, she’d make them for me. And I just couldn’t stop munching until there would be none left. So crispy they’d be, who could resist!? So simple in her culinary approach even to this day…she’d make them in a breeze. And now when I make them, I spend an entire afternoon….or so did she, but I was too ignorant to pay attention. I wish I could back in time & make them along with her…that’d be so much fun!
Needless to say that I’ve learnt them from her…over the telephone! LoL! Yes, she teaches me everything over a call…patiently, while I keep repeating it back to her so that I am well versed…then I try it out and send her a picture…she obviously replies back with appreciation and encouragement 😬😬 Thank heavens for WhatsApp! I share whatever I cook with her 😇 Well…enough chatting!! I could go on when it comes to me and my mom… Another thing that’s great is that my hubby likes them too…so I know that I make these…they’ll be over soon👌… Let’s start with the recipe …
️Yield: 38 puris (exactly, whenever I make. You could get a few more or less)
Equipment: a large mixing bowl, a rolling board, a rolling pin, a knife, a wok, a slotted ladle, measuring cups/ spoons, kitchen tissue, a kitchen towel.
2 cups wholewheat flour
1/2 cup gram flour (besan)
2 tbsp crushed kasoori methi (dried fenugreek leaves)
1 tsp turmeric pwd
1 1/2 tsp red chilly pwd
1 tsp cumin seeds (jeera)
salt to taste
1 tbsp ghee
a pinch of hing (asafoetida, optional. I used it as we have added gram flour)
oil to fry
water for kneading as required
Take all the dry ingredients mentioned above in a mixing bowl and stir everything together. Next add the ghee and rub it with the flour using your fingertips for 3-4 mins. We don’t need to do it anymore than that. Now, add water, little by little and make a very stiff dough. Cover it with a damp kitchen towel and set aside for 20 mins.
After 20 mins, grease your palms with some oil & divide the dough into playing marble sized balls ( I could make 38 balls). Next, using a rolling board and a rolling pin, roll these balls in circular shapes, thickness should be as thin as a roti/ chapati & the diameter of about 2 – 2 1/2″. Using a knife, prick every puri well (refer the picture below)
Do this for all the balls and keep them on a plate. Now, heat oil for frying in a wok, once it’s hot enough, reduce the flame to medium to low, start frying these puris 2-3 at a time on low or medium flame only. If we fry it too quickly on a higher heat, it won’t be crispy and the insides will remain raw. Once each puri turns a rich golden colour, remove from the wok & drain it well on kitchen tissues. Do the same for the entire lot. Once they have cooled, you can store them up to 5-6 days in an airtight container 😊
Enjoy these with a cup of tea or simply munch away….tastes great with some pickle or spicy chutney too 👌