Crisp puris with a filling of roasted chickpeas flour with spices and fenugreek leaves which lives an appetizing flavor. A perfect tea time snack.
This recipe makes 12 puris.
500 gms whole wheat flour.
1 tbsp oil
1 tsp salt.
Water to make the dough.
For the masala:
200 gms chick pea flour (Besan).
2 tbsp dried fenugreek leaves.
2 tsp coriander seeds lightly crushed
1 tsp red chilli powder.
3 tbsp oil.
1 chopped green chilli or as per taste.
½ tsp turmeric powder
2 tsp water.
1 ½ tsp salt or as per taste.
Oil for frying.
Mix whole wheat flour, salt, oil and knead the dough using water as necessary.Dough must be a little tough as for the puris. Let it sit for 15 mins before rolling.
For the masala, heat a pan and add the oil. When the oil is ready, add the chopped green chilies, coriander seeds and fenugreeks leaves. After 30 secs add the chick pea flour and heat it for 5-10 mins or till it turns to light brown and the raw smell goes away. Keep the gas on medium. Add other spices and heat for another 1 mins. Add 2 tsp water and keep stirring. It will become a little crumbly as shown in picture.
Take the pan off the gas and let the mixture cool before using. The mixture must be moist not very dry or very wet.. This is very important; otherwise it will be a little problem in rolling the puris with filling inside.
Now knead the dough well again and make 12 balls. Using some dry flour roll it into a roti about 3cm in radius. Using a spoon place 1 tbsp of masala in the middle.
Join the edges and close it forming a ball.
Roll it again about 6 cm in radius.
It is an excellent snack with tea. It is also nice with yoghurt. It can be stored in air tight container for at least 7 days.