How to make Biscuit Puri -
Puris stuffed with flavourful urad dal and besan mixture.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Semolina (rawa/suji) (रवा/सूजी)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Biscuit Puri checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Spicy Grilled Chicken Drumsticks Hot Thai Chilli Chicken Wings Healthy Sabudana Vada - SK Khazana Oatmeal with Eggs
Biscuit Puri Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Biscuit Puri Recipe
Refined flour (maida) 1/4 cup
Semolina (rawa/suji) 1 cup
Salt to taste
Oil for greasing and frying 3 tablespoons
Split black gram skinless (dhuli urad dal) 2 tablespoons
Crushed black peppercorns 1/2 teaspoon
Gram flour (besan) 1 1/2 tablespoons
Scraped coconut 2 tablespoons
Jaggery (gur) grated 1 tablespoon
Method
Step 1
Mix together maida, suji, salt, 2 tbsps oil and enough water and knead into semi stiff dough. Cover with a damp muslin cloth and rest for 15 minutes.
Step 2
Heat 1 tbsp oil in a non stick pan, add urad dal and sauté till light brown. Add crushed black peppercorns and besan and sauté for 2-3 minutes.
Step 3
Add coconut and sauté. Transfer this mixture into a mixer, cool and grind into a coarse powder. Transfer into a bowl. Add jaggery and mix well.
Step 4
Add coconut and sauté. Transfer this mixture into a mixer, cool and grind into a coarse powder. Transfer into a bowl. Add jaggery and mix well.
Step 5
Gently slide the puris, one at a time, into hot oil and deep fry till golden and crisp. Drain on absorbent paper. Transfer onto a serving plate and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
