Thursday, 16 August 2012

Gulachi Puri / Mithi Puri

I feel very lucky , to experience the culinary delights from two different regions , Mumbai , my native, and Nashik , my In -Laws' hometown. So , just like my Mom ,my Mother In Law , too is a wonderful cook , and we both were happy to have a common hobby and passion towards cooking. I was amazed on discovering different varieties of curries, especially, typical Maratha style spicy ones (though I had a tough time adjusting to the spice initially). After 5 years of marriage, I must say , I have mastered most of the Maratha style recipes , thanks to my Mother In Law , who was patient enough throught the process .
On festivals , especially religious ones  special set of meals ,with specific recipes are made for each course.
Gul Puri , a fried flat bread made with Jaggery, is specially made in the month of Ashad...that generally falls in early monsoon months of june or july.
Gul puri is served with rice kheer and methi subji , and the meal is made as an offering for Devi or Goddess!!
The combination of sweet puri and spice and savoury methi subji is just unbeatable. ou have to try it to experience it.

1 Cup Jaggery
2-3 Cups Whole Wheat Flour
1/2 tsp Namak Shamak
Oil for Frying

To serve:
Rice Kheer: refer the link below for recipe

Soak the jaggery in 1 cup water, overnight ,or run the mixture in a mixer grinder and pass it through a sieve to remove any lumps.

Using this jaggery water, knead a soft dough with wheat flour and salt
This dough is slightly hard to roll out , hence apply oil to the dough to roll out easily , instead of dry flour.

Roll out a large roti , 1-2 mm thick and cut out puris out of the dough using wati or cup.

Deep fry the puri in medium hot oil , on a low flame , till brown.
Gently fry them , to prevent from burning, since the jaggery in the dough caramelizes fast on high flame , leaving thr dough inside uncooked or raw.

You can store the puris for upto 5 days , in a dabba.
Serve with kheer.

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