Bitter Gourd Peel Puri Recipe
Overview
Embark on a culinary adventure with this delightful Bitter Gourd Peel Puri Recipe, a unique North Indian side dish that not only showcases the often-overlooked bitter gourd peel but also transforms it into a delectable treat that is perfect for breakfast or as a snack. This recipe blends wholesome ingredients into light and crispy puris, making them a fantastic accompaniment to a variety of dishes like Chole Masala, Pickled Onions, and Boondi Raita. Ready in just 35 minutes, it serves four, making it an ideal choice for a family meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Gram Flour (Besan) | 1/2 cup |
| Karela (Bitter Gourd/Pavakkai) – peel | 1 cup |
| Ajwain (Carom Seeds) | 2 tablespoons |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For frying |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 8g |
| Fiber | 3g |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
Instructions
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Prepare the Dough: Begin by combining all the dry ingredients in a mixing bowl. Add the whole wheat flour, gram flour, karela peel, ajwain, red chilli powder, turmeric powder, coriander powder, and salt. Mix thoroughly to ensure an even distribution of spices.
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Knead the Dough: Gradually add water to the mixture while kneading it into a soft dough. Make sure the dough is pliable yet firm enough to hold its shape. Once kneaded, cover the dough with a damp cloth and let it rest for at least 30 minutes to allow the flavors to meld and the texture to become more manageable.
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Heat the Oil: In a deep kadai or frying pan, heat sufficient sunflower oil over medium heat. The oil should be hot but not smoking, ideally at around 350°F (175°C) when ready for frying.
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Shape the Puri: After resting, divide the dough into small equal portions and roll each portion into a ball. Dust your rolling surface with flour to prevent sticking, and gently flatten each ball using a rolling pin. Aim for small, thick circles to maintain their structure during frying.
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Fry the Puri: Carefully add the flattened puri to the hot oil. Using a slotted spoon, gently press down on the puri while spooning some hot oil over it. This technique will help the puri puff up beautifully. Once it starts to rise, flip it to the other side and fry until golden brown and crispy, typically about 1-2 minutes on each side. Be cautious not to over-fry, as this can cause the puris to become brittle.
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Drain and Serve: Once the puris are cooked to perfection, remove them from the oil and drain on a kitchen towel to absorb excess oil. Repeat the frying process for the remaining puris.
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Enjoy: Serve your Bitter Gourd Peel Puris hot and crispy alongside Chole Masala, Pickled Onions, and Boondi Raita for a satisfying breakfast or snack that celebrates the delightful flavors of traditional Indian cuisine.
Tips for Success
- Freshness of Ingredients: Always use fresh karela peels for the best flavor and texture. If the peels are too bitter for your taste, you can soak them in salted water for about 15 minutes before using them in the recipe.
- Dough Consistency: The right dough consistency is crucial for puffing up properly during frying. Adjust the water as needed to achieve the perfect balance.
- Oil Temperature: Use a thermometer to monitor the oil temperature for optimal frying results, ensuring that the puris cook evenly without absorbing excess oil.
This Bitter Gourd Peel Puri Recipe is not just a testament to innovative cooking but also a way to minimize food waste, utilizing parts of vegetables that are often discarded. Give it a try and indulge in this crispy, flavorful delight that brings a unique twist to your dining table!
