Makki Ki Puri Recipe
Traditional Indian Delight for Breakfast or Dinner
Makki Ki Puri is a popular and delicious Indian flatbread made from a blend of maize flour and wheat flour. This golden, crispy treat is often enjoyed for breakfast or dinner and pairs wonderfully with a variety of curries and raitas. Whether you’re serving it with Aloo Dum (spiced potatoes) or a refreshing Bundi Raita, this simple yet flavorful dish is sure to bring warmth to any table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Maize Flour (Makki Ka Aata) | 1 cup |
| Wheat Flour (Gehun Ka Aata) | 1 cup |
| Oil (for frying) | As needed |
| Celery (Ajwain) | 1/2 tsp |
| Salt | As per taste |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Serving Size
- Servings: 4
Cuisine
- Indian
Course
- Indian Breakfast or Dinner
Diet
- Vegetarian
Instructions
-
Prepare the Dough
To begin, take a large mixing bowl and combine the maize flour (makki ka aata), wheat flour (gehun ka aata), salt, celery (ajwain), and oil. Mix everything together thoroughly, ensuring the oil is well incorporated into the flour. -
Knead the Dough
Gradually add water in small amounts to the flour mixture, kneading as you go, until a smooth, soft dough forms. The dough should be pliable but not sticky. Once done, cover the dough with a damp cloth and let it rest for about 15 to 20 minutes. This resting period helps the dough to firm up, making it easier to roll. -
Shape the Pooris
After the resting time, divide the dough into small portions, rolling each portion into a round ball. On a flat surface, lightly dust with some dry flour to prevent sticking. Roll each ball into a small, round poori. Keep them aside on a plate while you prepare the oil for frying. -
Fry the Pooris
Heat oil in a deep frying pan on medium heat. Once the oil is hot, gently slide one poori at a time into the oil. Fry each poori, flipping occasionally, until they puff up and turn golden brown on both sides. This should take about 1-2 minutes per poori. Remove from the oil and place on a paper towel to drain excess oil. -
Serve and Enjoy
Once all the pooris are fried, serve them hot with a side of Aloo Dum (spiced potatoes) and Bundi Raita (a yogurt-based side dish with fried chickpea flour dumplings). The combination of crispy pooris with the flavorful curry and refreshing raita makes for a hearty and satisfying meal.
Tips for Perfect Makki Ki Puri:
- Flour Ratio: The combination of maize flour (makki ka aata) and wheat flour (gehun ka aata) is key to achieving the right texture. Too much maize flour can make the dough crumbly, so be sure to balance both flours.
- Resting the Dough: Allowing the dough to rest ensures that it becomes easier to roll and the pooris puff up beautifully when fried.
- Oil Temperature: Ensure the oil is hot enough to fry the pooris, but not smoking. If the oil is too cold, the pooris will absorb excess oil and become greasy.
Conclusion
Makki Ki Puri is an iconic Indian bread that can elevate any meal. Its crisp texture and deliciously nutty flavor, especially when paired with traditional dishes like Aloo Dum and Bundi Raita, make it a must-try for anyone exploring the rich culinary heritage of India. Perfect for breakfast, lunch, or dinner, these soft, golden pooris are sure to be a hit at your next meal. Enjoy this comforting dish and share the love of Indian cooking with friends and family!
Indulge in the warmth of this timeless recipe and make your next meal a memorable one!
