Nagori Puri

mayurisjikoni

7 years ago

EVENT: MEGA BLOGGING MARATHON#92

THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS

What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis

2. A-Z Indian Flatbreads using batters e.g. dosa

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

Day 14 and its N for Nagori Puri. Also a day I now can relax a bit as all my remaining flatbreads have been cooked and clicked. Some are now left to draft out. I realized that if I need to look for different Flatbreads then the websites to visit are those of Sanjeev Kapoor, Tarla Dalal and Nisha Madhulika. I saw the recipe for Nagori Puri on Nisha Madhulika’s You Tube. On further research I found out that this puri is served with a yogurt based potato curry and some semolina halwa and is famous as street food in Delhi.

I skipped the halwa as lately we’ve been having too many sweets right from Gulachi Poli, Hyderabadi Halwe ki Puri to Modaks. So please if you like, go ahead and make some sooji halwa to go with the nagori puri.

The aloo dahi sabji is quite different from the way I usually make it. I loved how the flavour of the fennel seeds came through and this sabji does not require many spices.

As for the Nagori Puri, they were crispy and what I liked about them was that after puffing up, they didn’t go flat by the time I served them. Leftovers were dunked in hot masala tea for breakfast the next day.

NAGORI PURI

Makes about 20 depending on the size you roll

Recipe Source : Nisha Madhulika

For the Nagori Puri:

1 cup plain flour (maida, all purpose flour)

½ cup semolina (sooji)

2 tbsp oil

¼ tsp ajwain (carom seeds, ajmo)

½ tsp salt

½ cup water and a little more

For the Aloo Sabji:

Serves 3-4

3-4 big potatoes, boiled and peeled

1 tbsp oil

1-2 dry red chillis

¼ tsp fenugreek seeds

1 tsp fennel seeds (valiyari, saunf)

1 tsp cumin seeds (jeera)

½ -1 tsp red chilli powder

½ tsp turmeric powder (haldi)

¼ tsp asafetida (hing)

3 tbsp fresh tomato puree

1 tsp coriander powder

2 tbsp chopped fresh coriander

½ cup yogurt

½ cup water

1 tsp salt

oil for deep frying

To prepare the Aloo Sabji:

Mash the potatoes roughly into big pieces.
Heat oil in a pan over medium heat.
Add fenugreek seeds. When they begin to sizzle add dry red chillis, cumin and fennel seeds.
Then add turmeric powder and asafetida.
Immediately add the tomato puree.
Add salt, coriander and chili powder. Mix well and let it cook till it begins to simmer. Cook till the raw aroma of the tomatoes disappears.
Add potatoes and mix well.
Add yogurt and stir continuously till it becomes hot.
Add water and coriander leaves. Let it become hot and serve with puri.

Preparation of Nagori Puri:

Mix flour, semolina, ajwain and salt in a bowl.
Add oil and rub into the flour.
Add water and form a dough. If it doesn’t come together add 1-2 tbsp of water. The dough should not be too hard or too soft.
Grease your hands with oil and knead the dough well till it is smooth.
Cover the dough and let it rest for 15-20 minutes.
Heat oil for deep frying in a wok, karai, kadai.
Divide the dough into 20 equal parts.
Roll each part into a ball.
Roll one part into a circle of 3 inches.
Keep it on the side.
Roll the other balls in the same manner.
Test if the oil is hot by dropping a tiny piece of dough. If it sizzles and comes up immediately then the oil is hot.
Put 2-3 puris in the karai, depending on how big the karai is.
Flip and press the puris gently till they puff up.
Keep on flipping them over with a slotted spoon so that the puris become light golden brown evenly.
Serve hot puris with aloo sabji and sooji halwa.