Khaddhu Puri

Preparation Time: 10mins

Cooking Time: 15mins

Serving: 2 persons

Bottle guard          small
Baking Powder     1 tsp
Cooking Oil         sufficient for deep fry
Corriander Leaves bunch
Cumin Powder       1 tsp
Ginger                    small piece
Green Chillies         5     (thai chiilies taste better. 3 can be added according to spice level)
Kasoor Methi         to taste
Onion                     medium
Rice Flour              1 and half cup
Salt                        2 tsp


  • Peel off the bottle guard and grate it finely. 
  • Once done with grating, slightly squeeze the grated bottle guard just to remove excess water(Do not squeeze too hard). Set it aside. 
  • Chop the green chillies, onion, ginger, corriander leaves very finely. 

  • Add the chopped ingredients and mix well with the above dough. 
  • Add the rice flour to the grated bottle guard according to the consistency to make dough similar to poori dough. 

  • Pour sufficient oil into the frying pan and let it get heated. 
  • Make small dumplings(like you make for puri) and press them upto puri size on a ziploc bag/plastic bag. Slowly place the puri into the heated oil and let it fry by tilting both sides until light brown.(you can fry even more than one puri at a time basing on ur pan size.) 
  • Take out of the oil and serve it hot with Ginger chutney. 
  • Might be a litle bit tricky for first time, bcoz, if u leave the mixture of grated bottle guard and rice flour for long time, it might become watery;

PS : Do not add any water as it becomes very loose and u can not make dumplings accordingly;

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