2 cups Rajgara (Amaranth) flour
1/2 cup fresh fenugreek leaves (if fresh leaves are not available, you can use dried or frozen leaves), washed and finely chopped
1 green chili, washed and finely chopped (optional)
1 teaspoon finely chopped or shredded ginger (optional)
3 cloves finely chopped fresh garlic (optional)
3 tablespoons oil, corn or canola (additional oil is also needed for frying)
1 teaspoon red chili pepper
1/4 teaspoon turmeric
1 teaspoon whole cumin
Salt to taste
Warm water for making the dough
You can see this all ingredients below picture.
Mix all ingredients together in a large bowl.
Add warm water, tablespoon by tablespoon until it is enough to knead the dough to a firm but pliable texture, Cover and keep aside for 30-40 minutes.
Take the dough and knead it once more. Then break apart the dough into small pieces and roll into balls, approximately 1-1.5 inches in diameter. Keep some flour aside for rolling since it is a bit harder to roll this dough.
Take each ball and dip each side into the dough. Then roll it our into an approximately 8 inch circle. Add more flour for rolling if the dough becomes difficult to roll. The puri bread will look like this before frying.
Heat oil for frying on medium low heat. Put aside a large plate lined with two layers of paper towels. Now test the oil by dropping in a piece of dough, once it sizzles and rises to the top then the oil is ready., Add each circle, one at a time and fry until gold brown on both sides (flip the puri bread once the first side is done to fry to other side). Put the puri bread into the lined dish.
They are best eaten warm with a hot cup of Vegan Indian Masala Chai with Fresh Ginger or delicious Saffron Soy Milk 🥛 with Cardamom. These savory puri breads can be eaten at any time as a snack or light meal alone or with hummus, sun butter or any topping. They are slightly crunchy and very flavorful. They can be stored in an airtight container for a few days.
Note: Allergy Friendly, Vegan, Gluten Free, Nut Free and Dairy Free.
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