Goan Style Rice Flour Puri Recipe| Yummyfoodrecipes.in By, 2017-07-31 Goan Style Rice Flour Puri Recipe| Yummyfoodrecipes.in Discover the taste of Goan Style Rice Flour Puri Recipe. A crisp outer texture and a softer inner texture makes these puris a good accompaniment with curry or vegetable dish. Prep Time: 20min Cook time: 25min Ingredients: 2 tbspclarified butter (ghee),2 cupsrice flour,1 cupwhole wheat flour,1 tbspbengal gram (chana dal),1 tbspdhania (coriander seed),pinchof fenugreek seed,1 tbspsplit black gram (urad dal),1 t/sasafoetida (hing),saltas per taste,1 t/sturmeric powder,1.5 cuphot water,2 cupsoil for frying, Instructions: Heat a pan on a high flame and once the pan is hot reduce the flame and saute chana dal, urad dal, dhania seed, hing, and dry roast for 2 min and add fenugreek seed. Grind them in a processor until a fine powder is formed. In a bowl add flour, salt, turmeric, and roasted powder and add hot water and start kneading and knead the dough until soft, smooth and when you reach the final stage of kneading add ghee to it and this will help in binding the dough. Cover the dough with a cling film or damp cloth and set it aside for 30-40 min and make small balls about an inch. Grease your palm with oil and flatten the balls into oval/round shape about 2.5 to 3 inches in diameter and don't make the balls too thin else it won't puff /rise well. In a pan with oil and when it is a hot place the flatten puris one by one and press the spatula or spoon over all the edges of puris while frying them. This will help the puris to fluff and fry on a medium flame and don't cluster with too many puris fry 2 or 3 at one time. Once it’s golden brown place them on paper napkins to absorb excess oil. Serve hot puris with any side dish. Notes You could add spiced powder of your choice like cumin powder, fennel seed powder etc. It's important not to cluster too many puris at a time while frying and fry 2 or 3 puris at a time so it has enough space to puff up. Meghna Nath
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Goan Style Rice Flour Puri Recipe

Goan Style Rice Flour Puri Recipe

This Rice Flour Puri are easy to prepare and is made with rice flour. A crisp outer texture and a softer inner texture makes these puris is a good accompaniment with any curry or vegetable dish. Let’s follow this Goan Style Rice Flour Puri recipe.

Ingredients

  • 2 tbspclarified butter (ghee)
  • 2 cupsrice flour
  • 1 cupwhole wheat flour
  • 1 tbspbengal gram (chana dal)
  • 1 tbspdhania (coriander seed)
  • pinchof fenugreek seed
  • 1 tbspsplit black gram (urad dal)
  • 1 t/sasafoetida (hing)
  • saltas per taste
  • 1 t/sturmeric powder
  • 1.5 cuphot water
  • 2 cupsoil for frying

Directions

  • Heat a pan on a high flame and once the pan is hot reduce the flame and saute chana dal, urad dal, dhania seed, hing, and dry roast for 2 min and add fenugreek seed.
  • Grind them in a processor until a fine powder is formed.
  • In a bowl add flour, salt, turmeric, and roasted powder and add hot water and start kneading and knead the dough until soft, smooth and when you reach the final stage of kneading add ghee to it and this will help in binding the dough.
  • Cover the dough with a cling film or damp cloth and set it aside for 30-40 min and make small balls about an inch.
  • Grease your palm with oil and flatten the balls into oval/round shape about 2.5 to 3 inches in diameter and don't make the balls too thin else it won't puff /rise well.
  • In a pan with oil and when it is a hot place the flatten puris one by one and press the spatula or spoon over all the edges of puris while frying them.
  • This will help the puris to fluff and fry on a medium flame and don't cluster with too many puris fry 2 or 3 at one time.
  • Once it’s golden brown place them on paper napkins to absorb excess oil.
  • Serve hot puris with any side dish.
Notes
  • You could add spiced powder of your choice like cumin powder, fennel seed powder etc.
  • It's important not to cluster too many puris at a time while frying and fry 2 or 3 puris at a time so it has enough space to puff up.

Meghna Nath

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