Reciepe for Puri Aloo + Chana subji

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Mohanjeet
Member since: Feb 04

Posts: 281
Location: Brampton
Post ID: #PID

Posted on: 24-09-04 21:20:08

Have tried making puri but it does not baloon up ?

dsd
Member since: Aug 04

Posts: 296
Location: Alberta
Post ID: #PID

Posted on: 24-09-04 23:52:26

blow some air inside puri ............ ha ha ha ha ha ha ha

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DSD

Ottawa_Nerd
Member since: Jan 04

Posts: 1754
Location: Ottawa (Now in Bangalore)
Post ID: #PID

Posted on: 25-09-04 00:24:36

Mohanjeet, make sure you take a small ball of atta/maida dough before you make it flat. If the puri is thick it wont blow up. YOu will then you have to flatten it even more and make it bigger in size (i.e., increase the diameter)..

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sahib98
Member since: Dec 03

Posts: 126
Location: .
Post ID: #PID

Posted on: 26-09-04 17:39:03

Mohanjeet. Use a Kadai that is not deep in the center but rather a bit flat. The entire bottom of the kadai have to rest on the burner.
The oil has to be hot and slide the rolled puri from the sides and as soon as it starts cooking use a slotted spoon and press it lightly below the surface of the oil. This should work. Just need a bit of practice.

intransit
Member since: Aug 04

Posts: 97
Location: Mississauga
Post ID: #PID

Posted on: 12-08-05 23:40:08

Do any one knows abot the reciepie for "Ghevar" the sweet apeciality during the month of Saavan when the festivals of Teej and Rakshbandhan are celebrated

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Hope
Member since: Feb 04

Posts: 281
Location: Vancouver
Post ID: #PID

Posted on: 15-08-05 12:29:34

As an expert, I suggest the following.
For one cup of Wheat flour add one tea spoon of rava, one teaspoon oil.
Knead the dough well. Don't make it very loose and soft, unless you are using one of those elctric gadgets(tortilla maker) for flattening the poori dough.
Do not allow the batter to rest. Make immediately.
Happy Poori days!

Quote:
Orginally posted by Mohanjeet

Have tried making puri but it does not baloon up ?[/q

:

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HOPE

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