Today’s recipes are my childhood favourites and I guess, they still continue to be one of my favourites. Originating from North India, the dishes have become very much part of the cuisine of the sub-continent. In this post, I will focus on the main meal and in my next, the accompanying dessert.
Time taken: 40 – 45 mins
- Wheat flour – 1 cup
- Salt – ½ tsp
- Low fat oil – 2 tbsp + for deep-frying
- Water, as required
- Add ½ tsp salt and 2 tbsp oil to the wheat flour. Slowly stir in a little water and knead the flour mix into a ball of dough.
- Divide the dough into 6 smaller balls. Let it rest for about 15 to 20 mins.
- Heat some oil in a pan on low to medium heat.
- Roll out one of the small balls of dough.
- Keep a little container with water by your side and brush one side of the rolled out dough with water.
- Drop the rolled out dough into the hot oil, with the water side down. This helps the puri to puff up more. Yes, there will be a lot of crackling noise as water and oil react at first.
- Once the puri has risen to the surface, flip it to the other side so that the other side can be cooked and can also become puffy. It takes about 2 mins approximately to brown each side.
- Remove the puri from the pan and place on a dish covered with a grease absorbing paper.
- Serve with kadalai curry.
(b) Kadalai (chickpea) curry
Time taken: 40 mins + overnight soaking
- Kadalai/ Chickpea – ½ cup
- Onion – ½ , chopped
- Mixed 3C (Cinnamon, cardamom and cloves) powder – 1 tsp
- Fennel seeds – ½ tsp
- Fenugreek seeds – ½ tsp
- Curry leaves – 1 sprig
- Rampe/ pandan leaf – small piece
- Coconut milk or non-fat milk – 1 cup
- Curry powder – 1 tbsp, or as required
- Low fat oil, as required
- Soak the kadalai in water for a minimum of 3 hours and better, if soaked overnight.
- Rinse the soaked kadalai and boil it for 15 minutes in some fresh water.
- Drain and keep aside the kadalai.
- In a pan, heat a little oil and fry the chopped onion, fenugreek, mixed 3C powder, curry leaves and rampe for two minutes.
- Add the boiled kadalai to the pan and mix well.
- Stir in the coconut milk or non-fat milk and 1 tbsp curry powder. Let the kadalai curry simmer on low heat for 10 to 15 mins.
- If the curry dries up, add a little more milk and let it simmer a little more. The curry should have a rich consistency and not be watery when you remove from the heat.
- Serve hot with the puri.
Recipe source: Raji Thillainathan.