Palak Puri / Poori

Puri is a delicacy which every kid enjoys and that too if the puri is fluffy. My younger sister used to love fluffy puri and mom used to give her big fluffy puri to her and normal puri to us. Now my younger girl loves the fluffy puri and even the fluffy reduces she will give that to her sister and will take another hot and fluffy puri. And i should says it's really difficult to take a good picture of fluffy puri, by the time i ready my camera and click the picture...gone the puri becomes flat. Then i make another one...happens the same...then i was tired of taking many pictures so i ended up with the below picture which is not that bad.

Ingredients:-

Wheat flour 1 cup
Maida flour 1/4 cup
Samolina 2 tbsp
Palak puree 1/2 cup
Oil 2 tbsp
Salt to taste
Oil for deep frying

Method:-

Mix all the ingredients and make a hard dough.

Make tennis size balls and with little dry flour, roll out small disc shape flat puris.

Heat oil. Leave one puri at time and press the puri with a ladle so that it puffs up.

Turn and cook on another side,which will take less than a minute.

Take it on a kitchen towel and serve hot with choice of your curry. Best combination with puri is alo curry or chole. I served it with chole.

Srivalli a very wonderful and versatile blogger is celebrating her 8th blog anniversary with annivarsary mela and this puri is going for that mela.

Rumali Roti

Rumali roti is must in any functions and this is the first time i made them. They came out so soft and more important very easy to make them. This recipe is from my fav chef Sanjay tumma of Veh re vah chef. Calls for very few ingredients and can be easily made on tawa. Here is the recipe :-

Ingredients:-

Wheat flour 1 cup
Maida 1 cup
Salt to taste
Ghee
Enough water to make dough
Dry Wheat flour

Method:-

Mix Wheat flour,maida and salt. Make a soft and some what wet dough. Let it rest for half an hour.

Take two small size balls. Press each of the small into small flat rounds with hands.

Spread ghee on both the flat rounds. Place one of the flat rounds on the other (ghee sides).

Sprinkle enough dry flour and with a rolling pin make thin round. The flour stretches a lot. Keep on doing until roti is too thin.

Keep a big tawa on high flame. The tawa should be too hot. Carefully place the roti on the tawa.

Press with hand and once bubbles start coming up, turn and fry on the other side.

Once other side starts getting blisters take it off from the tawa.

Take the roti and tear into two.

Believe me it take out so soft just like the one which are served at the family functions or the restaurant.

Serve hot and enjoy.