As mentioned in my earlier post, here is the recipe for Teekhat Meethachi puri. I followed Sanjeev Kapoor's recipe. It tasted good. It makes a makes a good evening snack to go along with tea too. If you want to serve as a snack,you can fry it for a little longer time, so that it will turn crisp. I served it as part of the main course along with panchmel dal.
You need
whole wheat flour - 1 cup
semolina(rava/sooji) - 3 tablespoons
red chilli powder - 1 teaspoon
turmeric powder - 1/2 teaspoon
carom seeds/ajwain/omam - 1 teaspoon
salt to taste
water to knead
Oil - 2 tablespoons + for deep frying
Method
Take a bowl. Mix wheat flour, salt, semolina, red chilli powder, turmeric powder, ajwain and two tablespoons of oil. Mix well.
Add water, little at a time and knead into a medium hard dough as you do for usual puris.
Pinch off lemon sized dough and roll into 3 inch puris or according to the size of your deep frying pan.
Heat oil in a kadai. When hot, deep-fry the puris on both sides till puffed up and light golden brown.
Drain on kitchen paper and serve hot.
I am sending the bowl of dal to Ashwini's Lentil Mela
