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Nachani Puri

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Highly nutritious puris made of nachani flour served with garlic chutney.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time :11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Nachani Puri

Main Ingredients

Nachani flour (finger millet flour), Potato

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Easy

Ingredients

  • Nachani flour (finger millet flour)
    2 cups + t
  • Potato boiled, peeled and mashed
    1 medium
  • Red chilli powder
    1/4 teaspoon
  • Asafoetida
    a pinch
  • Chaat masala
    1 teaspoon
  • Salt
    to taste
  • Oil
    to deep fry
  • FOR CHUTNEY
  • Oil
    1 tablespoon
  • Asafoetida
    a pinch
  • Ginger-green chilli paste
    1 teaspoon
  • Red chilli paste
    3 tablespoons
  • Garlic finely chopped
    4-5 cloves
  • Sugar
    1 teaspoon
  • Vinegar
    1 tablespoon
  • Salt
    to taste

Method

Step 1


Mix together nachani flour, potato, red chilli powder, asafoetida, chaat masala and salt in a dough maker, add water as required and knead into a soft dough. Heat sufficient oil in a kadai.

Step 2


Divide dough into equal portions and roll into balls. Dust each ball with a little dry flour and roll out into puris. Slide in the puris, one by one, into hot oil and deep fry till golden. Drain on absorbent paper. Sprinkle some chaat masala.

Step 3


To make the ch¬utney, heat oil in a small non stick pan. Add asafoetida, ginger-green chilli paste, red chilli paste, garlic, sugar, vinegar and salt and cook for 2 minutes. Transfer into a small bowl.

Step 4


Arrange the puris on a serving plate and serve hot with garlic chutney.

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