Carrot and methi puri (deep-fried flat-bread with carrots and fenugreek)

This is my first post on this blog about deep-frying. Puris are delicious puffed up flatbreads, which are made by rolling a ball of dough and frying it on high heat so that it puffs up. As an occasional treat, this bread is lovely. Usually, Indians have it for breakfast or during festivals. I make puris for my kids for their after school snack or school bento. Puris with alu (potato vegetable) or chana (chickpea curry) is a yum breakfast/brunch combo. 

This recipe is about puri made with added vegetables and spices, which can be had just by itself or with some pickles. I have served my puris with my friend Aruna Mani's pickle which she gifted me  :) Recipe for the Mango thokku pickle is on her blog here.

A well made puri, should puff up and have a deep pocket, something like this....:)

Ingredients:

• 3 cups of whole wheat flour
• 1 large carrot
• 1 green chili
• 1 tbsp kasoori methi (or half a cup of chopped fresh methi/fenugreek)
• 1 tsp each of turmeric, coriander, cumin, garam masala powder and salt
• 1 tsp oil
• more oil for deep-frying
• one cup of water

Recipe:

• Take the whole wheat flour in a large bowl.
• Grate the carrot and mince the chili finely. Add it to the flour.
• Add the spice powders and salt and mix everything together with your hand.
• Now, slowly add about a cup of water and start mix everything till it all comes together in a soft dough. Add some more water a tbsp at a time, if the dough is too stiff or dry.
• Knead the dough for about 3-4 minutes, coat the dough with a tsp of oil. Keep aside for about 15 mins.

• Make small balls, about 1 inch diameter and keep them ready.
• Heat about a cup of oil in a wok.
• Roll out the puri about 3-4 inch diameter. keep it to about 1/4 cm thick.
• Roll them all out and cover them with a kitchen towel, so that they don't dry out. Or roll them out in batches of 5-7 puris.

• Now, fry them in hot oil. A sure fire way to make them puffed up --> Gently, put a rolled puri in oil. Press the puri under the surface of the oil, with a slotted spoon, that will make it puff up. Turn immediately. Fry for 4-5 secs on the other side and take it out. Repeat with all the balls of dough.

• Serve immediately. Hot from the wok....!!!

Do not wish to deep-fry ????

• You can make parathas. 

• Pan roast with little oil on both sides.

• Or you can make plain chapati styled. Dry roast by pressing them on both sides with a spatula on hot griddle....!! :) 

• How about making them star shaped....?? My kids love the puri stars.....!!!

Quantity:

• Makes about 20-24 puris

Notes:

• These taste best, when eaten hot from the wok.
• Can be stored at room temperature for 2-3 days. So can be a good make ahead snack for picnics or long journeys.