Pudina(Mint) Poori

Ingredients:
1 cup Mint Leaves / Pudina Soppu
2.5 cups Wheat Flour / Godhi Hudi
1/2 cup All Purpose Flour / Maida
1.5 tsp Small Semolina / Bombay Rava / Sanna Sajjige
2-3 Green Chilies
2 Garlic cloves
Small piece of Ginger
3 - 4 strands of Coriander Leaves
Salt to taste
Oil

Recipe:
Clean the mint leaves, wash them and keep them aside.

Put mint leaves, ginger, garlic, green chilies, coriander leaves in a mixer and grind them together into smooth paste as shown in the picture below.

Put wheat flour, all purpose flour, semolina, ground mixture, salt in a vessel and mix. Knead the dough by adding sufficient amount of water. Cover the dough and keep it aside for about 15 mins.

Take little amount of dough and make a round ball.

Roll the ball to a medium thin round as shown in the picture below by using sufficient amount of dry wheat flour.

Keep oil in a thick bottomed vessel and heat. Put rolled poori to the hot oil. Fry both the sides of poori.

Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve around 25 Mint Pooris.

Spinach(Palak) Poori

Ingredients:
1 bunch baby Spinach leaves / Ele Palak soppu
2 cups Wheat flour
2 Green Chillies
Salt to taste
Oil

Recipe:
Clean the spinach leaves, wash them and keep them aside.

Put 6-7 cups of water in a vessel and bring it to boil. Add little amount of spinach leaves to this water and stir them for about 2-3 mins. Remove the spinach leaves from boiling water and put them in a vessel containing cold water. Repeat this procedure for all the spinach leaves.

Squeeze the spinach leaves as shown in the picture below.

Put squeezed spinach leaves, green chillies in a mixer and grind them into smooth paste by adding sufficient amount of water as shown in the picture below.

Mix wheat flour, ground spinach leaves, salt and knead the dough by adding sufficient amount of warm water. Cover the dough and keep it aside for about 15 mins.

Take little amount of dough and make a round ball.

Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour.

Keep oil in a thick bottomed vessel and heat it. Put rolled poori to oil. Fry both the sides of poori.

Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve 10-12 spinach pooris.

Crispy Chat Puri / ಚಾಟ್ ಪೂರಿ

Crispy deep fried Puris for different varieties of Chats

Ingredients:

2 cups Bombay Rava (Bansi Rava / Semolina)  /   ಸಣ್ಣ ಸಜ್ಜಿಗೆ (ಬಾಂಬೆ ರವಾ)

1.5 - 2 cups Corn flour  /  ಜೋಳದ ಹುಡಿ

1.5 - 2 cups Rice flour  /  ಅಕ್ಕಿ ಹುಡಿ 

1/3 tsp Turmeric powder  /  ಅರಶಿನ ಹುಡಿ

1/4 tsp Chilly powder  /  ಮೆಣಸಿನ ಹುಡಿ

Pinch of Asafeotida  /  ಚಿಟಿಕೆ ಇಂಗು

Salt to taste  /  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು  

Oil  /  ಎಣ್ಣೆ 

Recipe:

Put 4 cups water, salt, turmeric powder, chilly powder, asafoetida in a pan and heat. 

Once it boils add 1 cup of semolina and mix well. 

Once it boils, add the remaining 1 cup of semolina and mix them well.

Switch off the flame and add rice flour, corn flour and allow it to cool for about 20-30 mins.

Prepare a stiff dough by adjusting the ingredients(flour, oil/water) (While pressing the dough it should not form any cracks. If it cracks then it should be kneaded properly by adding little amount of oil/water) Prepare grape sized balls from the prepared dough as shown in the picture below.

Sprinkle little amount of oil on a plastic sheet and spread it over the sheet. Place the prepared balls on the plastic sheet. 

Pat them to thin round shape on the plastic sheet using another small plastic sheet and bowl as shown in the picture below.

This can also be prepared by rolling it like a chapatti, then take one small round shaped lid or bowl and press it over the rolled chapathi as shown in the picture below.

Take out the pressed puris carefully as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Put the rolled / patted puris one by one to the hot oil. Fry both the sides of puri in medium flame until they are crisp.

Let them cool for around 30 mins and store them in an airtight container. 

This puris can be used for many chat items like Pani Puri, Masala Puri, Golgappa. 70-80 chat puris can be made from the above mentioned ingredients.

Tips (ಸಲಹೆ):

 * Since we cook the semolina, puri becomes crispy but it absorbs a little more oil. Hence place an extra tissue paper to absorb excess oil while storing

 * Keep the oil in high flame before frying the puris and then fry them in medium flame by turning them frequently

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 * ಸಜ್ಜಿಗೆಯನ್ನು ಬೇಯಿಸುವುದರಿಂದ ಪೂರಿಯು ತುಂಬಾ ಮೃದುವಾಗಿ ಬರುತ್ತದೆ ಆದರೆ ಸ್ವಲ್ಪ ಎಣ್ಣೆ ಜಾಸ್ತಿ ಹೀರುವುದರಿಂದ ಡಬ್ಬದಲ್ಲಿ ತೆಗೆದಿಡುವಾಗ ಟಿಶ್ಯೂ ಪೇಪರ್ ನ್ನು ಹಾಕಿ 

 * ಪೂರಿಯನ್ನು ಎಣ್ಣೆಗೆ ಹಾಕುವಾಗ ಬೆಂಕಿಯು ದೊಡ್ಡದಾಗಿರಲಿ, ಆಮೇಲೆ ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಪೂರಿಯನ್ನು ಆಗಾಗ ತಿರುವುತ್ತಾ ಬೇಯಿಸಿ 

Blog Links:

Golgappa

Masala Puri

Pani Puri

Video Links:

Golgappa

Masala Puri

Methi Poori

Ingredients:
2 cups Wheat flour
1 tsp Chilly powder
Pinch of Turmeric powder
1/2 bunch Fenugreek leaves / Methi leaves
Salt to taste
Oil
Recipe:
Chop fenugreek leaves into small pieces as shown in the picture below.
Put 1 tsp oil in a pan/thick bottomed vessel, add pinch of turmeric powder, fenugreek leaves and fry them for about 1-2 mins.
Mix wheat flour, fried fenugreek leaves, 2-3 tsp hot oil/ghee, chilly powder, salt and knead the dough by adding sufficient amount of warm water. Keep the dough aside for about 15 mins.

Take little amount of dough and make a round ball.

Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour.
Keep oil in a thick bottommed vessel and heat it. Put rolled poori to oil. Fry both the sides of poori.
Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve 10-12 methi pooris.

Khara Poori

Ingredients:

2 cup Wheat flour

2 tsp All Purpose flour / Maida

2 tsp Bombay Rava / Semolina / Sajjige / Sooji

1- 1.5 tsp Chilly powder

Salt to taste

Oil

Recipe:

Mix wheat flour, semolina, all purpose flour, 2-3 tsp hot oil/ghee, chilly powder, salt and knead the dough by adding sufficient amount of warm water. Keep the dough aside for about 30 mins.

Take little amount of dough and make a round ball.

Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour.

Keep oil in a thick bottommed vessel and heat it. Put rolled poori to oil. Fry both the sides of poori. Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve 10-12 pooris.

Poori

Ingredients:

2 cups Wheat flour

Salt to taste

Oil

Recipe:

Mix wheat flour, 1-2 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water.

Take little amount of dough and make a round ball. Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour.

Keep oil in a thick bottommed vessel and heat it. Put rolled poori to oil. Fry both the sides of poori.

Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve 10-12 pooris.