Khasta Besan Methi Puri

When it comes to puris or pooris, we make it using whole wheat flour or all purpose flower. For someone who is gluten intolerant, they can not always enjoy regular things, it applies to this snacks too which we prepare all the time. I wanted to try gluten free version of puri, so I decided to use besan (chickpea flour). These puris are tricky to roll. I have added tips on how to handle it. It turned out so crispy. We thoroughly enjoyed it.

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Preparation Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

1 cup besan (chickpea flour)
Handful chopped fresh fenugreek leaves
1/2 tsp ajwain (optional)
1 tsp turmeric powder
1/2 tsp chili powder
Salt to taste
1 heaping tbsp boiling ghee
Oil for frying

Procedure:

1. In a mixing bowl, add besan, chopped fenugreek leaves, ajwain (optional), turmeric and chili powder and salt. Make a well in the flour and then add 1 tbsp hot (boiling) ghee. Mix it will spoon first. Then using hands make slightly hard dough adding little water at a time. Let the dough rest for 30 minutes covering the lid.

2. Knead the dough once again and divide in small portions depending on the size of the puri you want to make. Then circle each portion using both your hands and press with plan to make flat circle. Keep this cover while you are rolling puris.

3. These puris are tricky to roll and can easily break. So I covered flat surface with plastic wrap and a flat plate with plastic wrap. I also greased both with oil. Then take one flat circle dough, put on flat surface and press with flat plate. You can prepare slightly thicker puris. Press twice or thrice to get the desired size and thickness. This way it won’t stick to any surface. Make few punch using fork. Transfer transfer rolled puris on cotton cloth using flat spatula which is also covered with plastic wrap. Let it dry for 30 minutes before frying.

4. Heat oil in a frying pan. Turn down the heat to medium. Slowly transfer 4-5 puris in pan. Fry on medium heat pressing slightly with spatula flipping couple times. Fry it until it’s lightly brown from both sides and crispy. Make sure they are crispy otherwise one soft puri will spoil all other. Transfer fried puri to paper towel to absorb extra oil.

5. When all puris cool down, store it in airtight container. They will stay good for 2-3 weeks.

These puris are so aromatic as I have added fresh methi (fenugreek). They are very crispy and a great snacks with masala chai. You can also use these puri in bhel or chat.

Hope you enjoy making and eating it as much as we do.

Your suggestion and comments are welcome.

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