Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of baking powder
- 1/4 cup of vegetable oil
- 1/2 cup of warm water
Special equipment needed:
- Rolling pin
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, salt, cumin powder, coriander powder, red chili powder, garam masala, turmeric powder, and baking powder. Mix well.
2. Add the vegetable oil to the dry ingredients and mix until the mixture resembles coarse crumbs.
3. Gradually add warm water to the mixture and knead until a smooth dough is formed. Cover the dough and let it rest for 10 minutes.
4. Divide the dough into small balls and roll them out into thin circles.
5. Heat the oil in a deep frying pan over medium-high heat.
6. Fry the puris one at a time until they puff up and turn golden brown. Use a slotted spoon to remove the puris from the oil and place them on a paper towel to drain excess oil.
7. Serve hot with your favorite chutney or curry.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 10-12 puris
Nutritional information:
Calories: 160
Fat: 8g
Carbohydrates: 19g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Vegetable oil can be substituted with any other neutral oil.
- Warm water can be substituted with warm milk or warm buttermilk.
Variations:
- Add chopped onions, green chilies, or fresh herbs to the dough for added flavor.
- Stuff the puris with spiced mashed potatoes or paneer for a filling snack.
Tips and tricks:
- Make sure the oil is hot enough before frying the puris to ensure they puff up.
- Use a slotted spoon to remove the puris from the oil to prevent them from breaking.
- Serve the puris immediately after frying for the best taste and texture.
Storage instructions:
Store the leftover puris in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the puris in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the puris on a platter with a bowl of chutney or curry in the center.
Garnishes:
Garnish the puris with chopped cilantro or mint leaves.
Pairings:
Pair the puris with any spicy Indian curry or chutney.
Suggested side dishes:
Serve the puris with a side of raita or salad.
Troubleshooting advice:
- If the puris don't puff up, the oil may not be hot enough or the dough may be too thick.
- If the puris are too hard, the dough may have been over-kneaded or rolled out too thin.
Food safety advice:
- Make sure the oil is not too hot to prevent burns or fires.
- Use caution when handling hot oil and fried foods.
Food history:
Masala shor puri is a popular snack in India and is often served during festivals and special occasions.
Flavor profiles:
Masala shor puri has a spicy and savory flavor with hints of cumin, coriander, and garam masala.
Serving suggestions:
Serve the puris as a snack or appetizer, or as a side dish with a main course.
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Region: Indian