Kami Telkat Puri – Marathi Recipe

Instructions

• Take wheat flour into a dish.
• Add salt, powdered sugar, and mix well.
• Sugar gives a nice color to puri.
• You can add a fine rava if you want.
• Add hot oil and let it cool down a little.
• Hot oil gives nice crisp to puri abut it doesn’t become hard.
• When the oil cools down a little rub it with the flour really good.
• Puri becomes nice & flaky due to this.
• Add a little water at a time and knead stiff dough.
• Transfer the dough into a bowl and rest it for a maximum of 30 minutes.
• If you rest longer puri will absorb more oil.
• Take the dough and knead it once more to make nice and even.
• You can make small balls of dough and roll puris.
• Or divide the dough into 2 equal portions and take one of them.
• Make it nice and even and roll a big chapatti form it.
• It should neither be too thick nor be too thin.
• If you roll thick puri then it will absorb more oil. So make sure not to roll thick puri.
• Do not use dry flour while rolling chapatti.
• If you use dry flour it will drop into the oil while frying and burn. Also, puri will be oily.
• If needed you can use a drop of oil while rolling.
• Make small puris from this chapatti with the help of a Katori.
• Heat up oil on high heat and lower down the heat to medium when oil is enough hot.
• To check if the oil is enough hot, drop a small piece of dough into the hot oil.
• If it floats on the oil immediately then the oil is enough hot.
• Drop the smooth side of the puri first into oil and press it a little with a ladle from all sides.
• When the lower side gets nice golden color flip the puri over and fry well until it gets nice golden color from another side too.
• Make sure you fry each side only once.
• If you keep on flipping over the puri it will absorb more oil.
• When the other side also gets a nice golden color, take the puri out, drain excess oil and place the thick side on the paper.
• This helps to keep puri puffed up longer and it doesn’t flatten.
• Puri is all-ready.