Every country in the world has its own elaborate styles of making bread which vary from being utterly simple to categorically complex. The quality of ingredients, precise measures, timings, methods and techniques of making these breads is what contributes to each bread having a unique character of its own. So here is the recipe:
- Whole wheat flour (atta) 2 cups
- Semolina (suji) ½ cup
- Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained 1 cup
- Oil 3 tablespo + to deep fry
- Asafoetida ½ teaspoon
- Ginger-green chilli paste 2 tablespoons
- Red chilli powder 1 teaspoon
- Coriander powder 1 tablespoon
- Roasted cumin powder 1 teaspoon
- Fennel seed (saunf) powder 2 teaspoons
- Garam masala powder ½ teaspoon
- Dried mango powder ¼ teaspoon
- Salt to taste
- Fresh coriander leaves finely chopped ¼ cup
- Grind black gram to a coarse paste with 2 tablespoons water.
- Heat 2 tablespoons oil in a non-stick pan. Add asafoetida and sauté for 30 seconds. Add black gram paste and mix well and saute for 2-3 minutes.
- Add ginger-green chili paste, chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder, dried mango powder and salt and mix well.Add coriander leaves and mix. Remove from heat, transfer into a parat and set aside to cool.
- Add flour, semolina and 1tablespoon oil to the cooked mixture and knead into a semi-stiff dough.
- Heat sufficient oil in a kadai.
- Divide the dough into 16 equal portions and roll them into thick puris of 3 inch diameter.
- Deep-fry the puris till golden brown. Drain on absorbent paper.
- Serve warm.