• All purpose flour (Maida)- 1 cup

• Salt- 1/2 tsp

• Baking Soda- a pinch

• Ghee/oil- 2 tbsp

• Water- as required to make the dough

Ingredients for filling

• Moong Dal (Yellow Spilt Gram) (chopped) – 1 cup (wash and soak for 2-4 hours)

• Green Chilli (chopped)- 2

• Onion (chopped)- 1

• Tomatoes (chopped)- 1

• Cumin seeds (zeera)- 1/4 tsp

• Fennel seeds (sunf)- 1/4 tsp

• Garam masala- 1 tsp

• Coriander powder- 1 tsp

• Ginger (grated) – 1 tsp

• Mango powder/chaat masala- 1 tsp

• Red chilli powder- 1tsp

• Ghee/oil- 2 tsp

• Salt- as per required

Ingredients for frying

• Oil/Ghee for deep frying

Directions

1. In a suitable bowl, combine all the ingredients for the dough to form a soft and smooth dough. Cover with a wet muslin cloth and keep aside for 20- 30 minutes.

2. In a non-stick frying pan, add oil and cumin seeds. When the cumin seeds splutter, add in the Moong Dal and the above ingredients for filling. And cook the dal until golden-ish brown on low heat. And dish out to cool.

                         Tip: You will get a nice aroma once made

3. Divide the dough in equal size and add in the filling according to your dough size and choice. Now roll out your dough carefully and deep fry until each side is golden-ish brown.

Khasta Kachori Chaat:

• On the top of the kachori, Garnish with chopped: onions, coriander leaves, tomatoes, potatoes, dal sev, and add your favorite chutneys…. AND ENJOY… Cause your WORTH IT :D…..

 With Step PICTURES… JUST FOR U :

Puri (Poori) with Keema Ingredients:

1. All Purpose Flour – 1 Cup

2. Wheat Flour – 1 Cup (you can increase the quantity)

3. Yogurt – 1 Tbsp

4. Salt – as per taste

5. Sugar – 1 Tsp

6. Ajwain Seeds – 1/4 Tsp

7. Rava or Suji – 1 Tbsp

8. Oil – 2 Tbsp

9. Warm Water – for kneading dough

10. Oil – for deep frying 

Kneading the Dough:

1. In a suitable bowl, combine ingredients (1-7).

2. Kneading in a dough form with Lukewarm water. Slowly add water and mix until firm dough starts to form.

3. Add Oil and Knead until Dough becomes even and smooth

4. Cover the Dough with damp (moist) wet cloth and keep it aside for 10 mins in room temperature.

Deep Frying the Puri:

1. Pour oil in a deep frying pan, and place the pan on high flame.

2. With the dough, divide and create little/small balls, and roll them out into round plates.

3. Gently drop the round Puri in the hot oil. With the help of stainless steel skimmer spatula carefully press down on the Puri.

4. Deep fry till they are golden brown and puffed up.

5. Pick up the Puri with spatula and carefully drain out excess oil (if the oil remains in the Puri than the Puri would be oily).

6. Place your Puri on proper paper towel, so that more excess oil could drain off and be absorbed.

7. Repeat the above steps in order to fry and complete the rest of the Puri’s.

Now your Tempting and Mouthwatering Puri’s are ready to serve with the Favourite Keema (Ground Meat) & Salad!!!

Tips:

1. All Purpose Flour and Atta – as per your taste 

2. Ajwain Seeds – Good for digesting the Puri. Ajwain Seeds is an Optional ingredient.

3. Yogurt – Softens the Puri.  

4. In an airtight container, refrigerate the dough for 2 to 3 days.

The benefit of preparing Homemade Puri is that according to ones taste and health you can add and decrease Ingredients as per your wish

Deep Fried Triangle Puri (Tikoni Poori) with Bhuna hua Channa Aloo (Alu) Ingredients:

1. Flour – 2 cup

2. Semolina Suji – 1 Tbsp

3. Sugar – 1 Tsp (or as needed)

4. Salt – as needed

5. Pure Ghee – 2 Tbsp

6. Yogurt – 1 Tbsp

7. Lukewarm water – as required

8. Oil – for deep fry

Knead Dough Method:

1. Combine the Ingredients (1-4) together. Mix well.

2. Rub the ingredients in Pure Ghee in order to make breadcrumbs.

3. Make a Dough with the help of Yogurt and Lukewarm water. Knead until the Dough is smooth and even.

4. Cover the Dough with damp (moist) wet cloth and keep it aside for 10 mins in room temperature.

Deep Frying the Puri:

1. Form into round Small Lemon Size Balls.

2. Add little Pure Ghee into the rolled Puri and fold it into half. Again, add a small amount of Pure Ghee and fold it to get a Triangle Shape.

        *Also the Dough should remain Thick and cut the Dough into triangle Shape.

4. Heat oil in a Large Wok (deep frying pan), and place the pan on low-medium flame.

5. Gently drop the Triangle Puri in the hot oil. With the help of stainless steel skimmer spatula carefully press down on the Puri.

4. Deep fry till the Triangle Puri are crispy, golden brown and puffed up.

5. Pick up the Triangle Puri with spatula and carefully drain out excess oil (if the oil remains in the Puri than the Puri would be oily).

6. Place your Triangle Puri on proper paper towel, so that more excess oil could drain off and be absorbed.

7. Repeat the above steps in order to fry and complete the rest of the Triangle Puri’s.

Now your Good-Looking and Gorgeous Triangle Puri’s are ready to serve with the all-time Favourite Bhuna hua Channa Aloo / Alu (Chickpea Potato) & Salad!!!

Tips / Note:

1. Rava Suji (semolina) helps to enhance and produces a crispy texture. Moreover, it keeps the Puri Puffed for a longer time. 

2. By Adding Sugar to the Puri during the Kneading stage, it will enhance the Golden-Brown color of the Triangle Puri.

3. In order for better organization so that the Puri’s don’t stick, you can roll out all the Triangle Puri’s and place them on a Parchment Paper Lined Tray. It will be easy for you to Fry the Triangle Puri or any Shape Puri by simultaneously placing them in the Hot Oil.

4. Homemade Puri is at its best when served Hot & right out of the Hot Oil. Otherwise the Puri will deflate over time.

5. Please avoid staking your Puri’s but rather place the Puri’s next to each other to keep them Puffed up.

****Preparing Homemade Puri is a Luxury as it allows individuals to add Ingredients according to there taste and as per your wish 

 Khana Ho to Aisa…

YUMMMMMM 

All purpose flour (Plain flour or marda): 2 cup

Palak (paste) – 2 tble spoon

Half cup oil

Salt – according to taste

cold water – as required to make soft dough

1. In a suitable bowl mix all three ingredients. Mix them will your fingers
2. Now add cold water (as required to make soft dough)
3. Cover the dough and let them firm at least 15 to 20 min in refigiator or cold place.

Crunchy, crispy, salty, Buttery mix trail. Perfect Spicy and Salty to a variety of filling vege all carefully prepair/ cook for your enjoyment.

Filling:

Boiled Aloo Potatoes 1 big/large

Panner (mashed or grated) half brick ( avialble any supper store)

Onion- 1 small

Garlic ginger paste- 1 small spoon

Coriander/Dhani Poweder- 1 small spoon

Chille Powder- 1 small spoon

Salt- ½ as per your taste

Chaat Masala- 1 small spoon

Asafetida hing- pinch

Oil- 1 table spoon

Fennel Powder- 1 table spoon

Oil- deep fry

Method:

4. Mix all Ingreidents and cook in low heat at least 15 to 20 mins. Let the mixture/filling cool of.
5. Now take the tennis size dough roll them and put filling in the center and close on all the sides by lifting up the corner as picture mention. Like pocket now seal them tightly.
6. Press the stuffed pedha/ or ball between your palm and roll it thick.
7. Heat the oil in a deep fry pan and drop kachoris in to oil fry kachori until golden brown
8. Serve them your own favorite suach, Chutney or salan.

Tip: Traveling food- Golden crsip kachoris can be stored at least 3 to 4 days

 Variation:

Instead of using potatoes and paneer you can use any other mashed dal/lentil or vegetable or Ground meat.

Serving Suggestions:

Additional Tips- use your fingers instead of using rolling pin. Your kachori may burst while in hot oil

Whole Wheat Flour (Atta)- 1cup
Semolina- 1/4 cup
Spinach (Palak), steamed, mash into paste- 1 and 1/4 cup
Salt- as per required
Coriander, chopped- 1 tbsp
Cumin seeds (zeera), crushed- 1 tsp
Red chilli flakes- 1 tsp
Water- as per needed to make soft dough
Cooking oil- 2 tsp

Oil for Frying:

As per required

Method:

1. In a suitable bowl, Combine all the given ingredients into a stiff dough.

2. With the dough, divide and create little/small balls, and roll them out into round plates (shape them).

3. Pour oil in a deep frying pan, and place the pan on high flame.

4. Drop the round puri in the hot oil, and deep fry till they are reddish golden.

5. Place your puri on proper paper towel, so that the excess oil could drain off.

6. ..Don`t forget to ENJOY…!!!!