Tuesday, February 21, 2012

Lasan Puri (Garlic Puri)

The garlic flavored Puri is a great dish for breakfast and brunch. The procedure of making the Lasan Puri is same as making regular Puris except this is flavored with spices and garlic. It can be a meal on its own without any gravy or curries accompanying it. I believe it is a common Gujarati (eastern state in India) dish and I was introduced to this dish by my husband’s family, and learnt how to make them from my mother-in-law.

I love to eat Puris but we don’t make or eat as much because they are deep fried. I have to admit, I have difficulty in making the Puri’s puff 100% of the time but with a little practice, I’m getting a hang of it. Even if some of them don’t puffed up, the taste is still great. Fry the Puris with enough oil and maintain the temperature for successful Puris.

Lasan Puri (Garlic Puri)

Makes: 22 puris
Preparation Time: 30- 40 minutes
Frying Time: 25 minutes

2 cups atta flour
1 teaspoon ajwain (carom seeds)
1/2 teaspoon salt
1/2 teaspoon turmeric powder
1 1/2 teaspoon chili powder
2 tablespoon garlic – crushed or finely chopped
2 tablespoon oil
3/4 cup water (more if required)
Oil for deep frying

  1. In a large bowl, mix first 6 ingredients together. Add oil and mix with hand until oil is incorporated into flour. It will look like wet flour or coarse bread crumbs and when you pressed flour in your fist, it should partially hold the shape.
  2. Add water little at a time until the dough comes together. The dough should be little tight and not very soft, so be careful not to add too much water.
  3. Knead the dough for 2 to 3 minutes until it is smooth. Divide the dough into 22 equal portions and shape them into smooth balls.
  4. Heat deep frying pan with few inches of oil over medium heat, to 325 to 350 degrees Fahrenheit.
  5. Take each dough ball and roll out into thin circles about 4 inches in diameter. You should be able to roll out without dusting any flour if the dough is at right consistency. However, if the dough has more water than needed and it is sticking to the surface, you can dust some flour while rolling.
  6. Roll few and keep in a plate in one layer while the oil is heating. (Keep the unrolled dough balls covered with a plate or towel.)
  7. Once the oil is hot slide one puri at a time in hot oil. It will initially sink to the bottom of the pan but within few seconds, it should rise up. With a slotted spoon, lightly press the puris so that it puffs up. Once puffed, turn over and fry the other side for few more seconds until very lightly golden in color on both sides. Remove from oil and place it on a large plate or pot lined with paper napkins for oil to drain.
  8.  Fry all the puris and serve hot with Gur Kari (Gujarati Sweet Mango Pickle), Chai and fried Jalapeno peppers (see note below).
Note: To make fried Jalapeno; cut 1 to 2 big Jalapeno peppers into 1 inch chunks. Deep-fry in the same oil for few seconds until lightly golden in color. Remove from oil, drain on paper napkins and season with some salt, and coriander powder to taste.

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