The maida puri is definitely the dish that forms the backbone to the food served on any puja or festive occasion. Be it Ganesh puja, Saraswati puja or the sankrant , there would always be puris and aloo kasa for the before and after, the herald to the dishes to come. Have I mentioned that the Oriyas love their potatoes? I think I might have trumpeting it incessantly. We do love our potatoes. And it is the perfect accompaniment to the puris.
This recipe is close to my heart. It reminds me with one whiff the times of my childhood. We would all have woken up early morning for ganesh puja, put on new clothes and come down to the puja room. The room would be decorated the last night and we would wait with anticipation for the face of the ganesha to be unveiled. As the puja proceeds, smells of smoky oil, spices, frying onions and fresh coriander would be racing through the house coupled with the burnt ghee from the fire. These smells would always remind of the holidays when there is no school and the exciting prospect of Harry Potter movie later in the afternoon.
My adaptation of this home cooked classic is to add kalonji or kala jeera[nigella seeds] to the dough. Trust me it gives it a subtle lift that compliments the aloo curry very well. But, if you prefer, you can go ahead with the regular dough without any flecks of nigella seeds in them. The aloo kasa recipe has been put up in another post in the blog. Please do follow to serve a rich, spicy meal or if you like a lighter curry you can serve the puris with aloo matar. Whichever way you go, it is all good.
Ingredients:
2/3rd cup flour or maida
1tbsp oil
1tbsp salt
1tsp kalonji or nigella seeds
Water as required
Oil for frying
Method:
Sift the flour with salt. Add the oil and kalonji and rub through your fingers to make a crumbly mess. Add 1/2 cup of water and mix all the ingredients together. If required add a little more water in order to make a smooth, elastic dough. You know the dough is done when you push a finger at it and it bounces back. Cover with a wet towel and leave it to rise for half an hour. During this time you can make your curry to go with it.
Remove the towel and make balls from the dough. It should make about eight portions. If you require more, double the quantities. Dip the balls in some flour and roll out round puris.
Heat oil in a pan to the smoking point. When the puris hit the oil, they should sizzle and puff. Add the puris one by one. Fry until they become light golden in the middle and the edges. Serve piping hot.
My adaptation of this home cooked classic is to add kalonji or kala jeera[nigella seeds] to the dough. Trust me it gives it a subtle lift that compliments the aloo curry very well. But, if you prefer, you can go ahead with the regular dough without any flecks of nigella seeds in them. The aloo kasa recipe has been put up in another post in the blog. Please do follow to serve a rich, spicy meal or if you like a lighter curry you can serve the puris with aloo matar. Whichever way you go, it is all good.
Ingredients:
2/3rd cup flour or maida
1tbsp oil
1tbsp salt
1tsp kalonji or nigella seeds
Water as required
Oil for frying
Method:
Sift the flour with salt. Add the oil and kalonji and rub through your fingers to make a crumbly mess. Add 1/2 cup of water and mix all the ingredients together. If required add a little more water in order to make a smooth, elastic dough. You know the dough is done when you push a finger at it and it bounces back. Cover with a wet towel and leave it to rise for half an hour. During this time you can make your curry to go with it.
Remove the towel and make balls from the dough. It should make about eight portions. If you require more, double the quantities. Dip the balls in some flour and roll out round puris.
Heat oil in a pan to the smoking point. When the puris hit the oil, they should sizzle and puff. Add the puris one by one. Fry until they become light golden in the middle and the edges. Serve piping hot.
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