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Thursday, December 17, 2015

The Puri Sabzi

Because, I mean, puri sabzi!


Saute onions with ginger and garlic in a little oil. Add salt, turmeric, cumin and coriander powder, and then add tomatoes and a little garam masala. Take off the heat and grind for 2 seconds so it's still pulpy. Return to the pan and add paneer. Cook till done; garnish with coriander.


Puri dough is similar to rotis, except there's oil involved. Knead whole-wheat like you would for aata except throw in a little oil. Knead it to be smooth and stiff, not soft like for rotis.

When you roll these, make them smaller than you would for rotis. Roll in one direction, and roll with oil instead of dry flour. Make sure the oil is very hot before you fry these. Gently lay one in flat and let it puff up. Switch sides and take it out before it browns too much.

Stuff your face.