Hare Pyaaz Ki Puri Recipe – A Delicious Twist on Classic Indian Puri
Hare Pyaaz Ki Puri, also known as Spring Onion Puri, is an innovative and flavorful variation of the traditional puri. Infused with the fragrant aroma of finely chopped spring onions, cumin seeds, ajwain (carom seeds), and coriander, this dish offers a fresh and aromatic twist to the classic puri. Ideal for dinner or a special meal, these puris are sure to elevate any Indian feast with their unique flavor profile.
Perfectly crispy on the outside and soft on the inside, these puris pair wonderfully with Amritsari Chole (spicy chickpeas), Batata nu Shaak (aloo tamatar ki sabzi), or even a tangy Boondi Raita for a complete meal. For a finishing touch, serve them with a delicious Mukhadi Halwa for a sweet ending to your dinner.
Ingredients for Hare Pyaaz Ki Puri
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Oil | 1 tablespoon (for dough) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Spring Onion Greens (finely chopped) | 1/2 cup |
| Coriander Leaves (finely chopped) | 1/4 cup |
| Oil | To deep fry |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Yield: Approximately 12-15 puris
Instructions for Making Hare Pyaaz Ki Puri
1. Prepare the Puri Dough:
To start, take a large mixing bowl and combine the whole wheat flour, oil, cumin seeds, ajwain, and a pinch of salt. Mix them well, ensuring that the spices and oil are evenly distributed throughout the flour. Then, add the finely chopped spring onion greens and coriander leaves to the mixture. These fresh ingredients will infuse the dough with aromatic flavors that set this puri apart from the traditional variety.
Gradually add water, a little at a time, and knead the mixture into a stiff dough. You want the dough to be firm but pliable. Once the dough has come together, add a few drops of oil and knead again to smoothen the dough’s texture.
Cover the dough with a damp cloth or plastic wrap and let it rest for about 15-20 minutes. Resting the dough helps relax the gluten, making it easier to roll out the puris.
2. Heat the Oil for Frying:
While the dough is resting, heat oil in a kadai (or a deep frying pan) on high flame. The oil should be enough to completely submerge the puris while frying, ensuring they puff up properly.
3. Shape the Puri Dough:
After the dough has rested, divide it into small equal portions, each roughly the size of a lemon. Roll each portion into a ball. Lightly dust your rolling surface with flour and, using a rolling pin, roll each dough ball into a circle of about 3 inches in diameter. Aim for a medium thickness, as this ensures a crispy yet soft texture when fried. Be careful not to roll it too thin, as it will become hard when fried.
4. Fry the Puri:
Once the oil is hot and shimmering, gently drop one puri at a time into the oil. Using a spider strainer, press gently on the puri, allowing it to puff up. As the puri starts to puff, continue to pour hot oil over the top of the puri using the strainer. This helps it puff up evenly, though due to the addition of spring onion greens and spices, it may not puff up as much as a traditional plain puri. Expect it to puff slightly, similar to the fluff of a phulka.
Fry the puri until it turns golden brown and crispy, about 2-3 minutes on each side. Use the strainer to lift the puri out of the oil and place it on a plate lined with absorbent paper to drain the excess oil.
5. Serve Hot:
Serve the Hare Pyaaz Ki Puri immediately while it’s still warm and crispy. These puris pair beautifully with a variety of Indian dishes. Some perfect accompaniments include Amritsari Chole (a spicy chickpea curry), Batata nu Shaak (a simple yet flavorful potato and tomato curry), and a cooling Boondi Raita (yogurt with fried gram flour balls).
For a delightful finish to the meal, serve Mukhadi Halwa, a sweet dessert that complements the savory nature of the puris.
Nutritional Information (Approximate per Serving)
| Nutrient | Value |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 26 g |
| Protein | 4 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sodium | 150 mg |
Note: Nutritional values are estimates and can vary depending on the exact ingredients and portion sizes used.
Tips for Perfect Hare Pyaaz Ki Puri:
- Rest the dough: This step is crucial for achieving a soft and manageable dough that is easy to roll out.
- Oil temperature: Make sure the oil is hot enough for frying but not smoking. If the oil is too cold, the puris will absorb excess oil and turn greasy.
- Rolling consistency: Keep the puris of even thickness to ensure consistent frying and puffing.
- Use fresh spring onions: Fresh spring onions provide a more intense flavor and fragrance to the puris, elevating the overall taste of the dish.
Why You’ll Love This Recipe:
Hare Pyaaz Ki Puri is a delightful variation of the classic puri, made even more exciting with the addition of fresh spring onions and aromatic spices like cumin and ajwain. This recipe not only brings out the earthy flavor of the wheat flour but also provides a burst of freshness from the green onions. It’s perfect for those looking to try something new, yet still deeply rooted in the comfort of Indian cuisine.
Ideal for dinner parties or family gatherings, these puris will surely be a crowd-pleaser. Pair them with a spicy curry or enjoy them on their own – either way, you’re in for a flavorful treat.
Enjoy the crunchy, flavorful goodness of Hare Pyaaz Ki Puri, and let it transport you to the streets of India with every bite!
