Masala Locha Puri
This is a Gujarati style soft puri that my mom makes often, especially during Paryushan. We eat this with green mung or masala tea.
Ingredients
- 2 cups whole wheat flour
- 2 tbsp oil + extra for deep frying
- 1 tsp ajwain
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt to taste
- 1 cup water as needed
Instructions
- In a large mixing bowl, take whole wheat flour and add oil.
- Add all the spices as mentioned. Mix well.
- Slowly add water and knead into dough. The dough should not be too soft or too hard.
- Divide dough into small pieces and using your palms flatten them.
- Roll the dough in a circular motion until it is 2-3 inches round.
- Repeat steps for each puri and set aside.
- Heat oil in a pan for deep frying.
- Once the oil is hot and ready, carefully add rolled puri.
- Using a frying spoon, tap the top of each puri, flip and tap again.
- Puri should be light golden brown and puffed up.
- Place puri in a plate lined with paper towel so it soaks up the oil.
- Repeat frying steps for each puri.
- Enjoy puri with masala tea.
Notes
Do not roll the dough too thin. Make sure dough consistency is good so it will puff up and not be oily. You can check the oil heat temperature by placing a small piece of dough in the frying pan. If the dough piece sizzles and comes up to the top you know the oil is ready for frying. We yielded around 30 puris.
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