Usha Singh
Masala Puri- another traditional Gujarati snack, these wonderful little morsels of flavour will satisfy a hunger pang any time of the day or night. They can be had at breakfast with some yogurt, as a mid morning snack with a cup of chai, at midnight when you feel like a little snack and you can also pack them into the kid’s lunch boxes. Puris are deep fried and when they are being fried most of them puff up like a ball, however some don’t, but it does not affect the taste, however when my sons were little kids, they would only eat the ones that appeared to look like a “Ball Puri” and I now notice that my little nephew who is all of 20 years younger than my youngest son has the same attitude—it has to be a “ball puri”, and my little nieces also look for the “ball puris”. These little puris can be made and stored in an airtight container for up to a week. Masala Puris are a wonderful snack to prepare for “Padkos” and that translated into Gujarati is “Bhatu”.
Masala Puri
125ml brown bread flour
65ml chick pea flour
60ml rice flour
5ml coriander powder
5ml cumin powder
3ml chilli powder
7ml salt
10ml roughly crushed cumin seeds
10ml dried mango powder (amchur) OPTIONAL
80g butter melted
150ml water (approximately)
500ml sunflower oil (for deep frying)
Method
- Sift flours into a dish and add the spices, cumin seeds, salt
- Rub the butter into the flour mixture till mixture resembles bread crumbs
- Adding enough warm water to form a soft dough
- Roll out and cut into shapes—deep fry
- Serve with vegetable pickles or a tomato, onion and green pepper chutney
- These wonderful little puris can be stored in an airtight container for a week
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