Makki Ki Puri Recipe – A Delightful Indian Breakfast
Makki Ki Puri, a traditional and flavorful Indian bread, is a must-try recipe during the colder months. This recipe brings the perfect combination of corn and wheat flours, along with aromatic spices, to create a crisp, golden puri that pairs wonderfully with a variety of vegetables or as a fulfilling breakfast. It’s not just delicious, but also quick and simple to make. Let’s dive into this easy recipe and bring some warmth to your kitchen!
Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4-5
Ingredients:
| Ingredient | Quantity |
|---|---|
| Corn Flour (Makki ka Atta) | 1 cup |
| Wheat Flour (Atta) | 1 cup |
| Oil | As needed (for frying) |
| Carom Seeds (Ajwain) | 1/2 teaspoon |
| Salt | As needed |
Instructions:
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Prepare the Dough:
In a large mixing bowl, combine the corn flour, wheat flour, carom seeds (ajwain), and salt. Mix the dry ingredients well. Slowly add a little water at a time and knead into a smooth, firm dough. Ensure the dough is not too soft, as it should be slightly stiff to make good puris. Cover the dough with a damp cloth and let it rest for about 15-20 minutes. -
-
Shape the Puri Balls:
After the dough has rested, take small portions and roll them into round balls. The size of the balls should be small enough to easily roll out into puris. -
Roll the Puri:
Using a rolling pin, flatten each ball into a round, thin disc. Ensure that the puris are not too thick so they can puff up when fried. If the dough sticks to the rolling pin, lightly dust it with flour. -
Fry the Puris:
Heat enough oil in a deep pan or wok over medium heat. Once the oil is hot, gently slide one puri at a time into the hot oil. Fry the puris, pressing lightly with a slotted spoon to help them puff up. Flip the puris once the bottom turns golden brown, and fry the other side until crisp and golden. -
Drain and Serve:
Remove the fried puris from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining puris. -
Serving Suggestion:
Makki Ki Puri pairs beautifully with a variety of accompaniments. For a traditional experience, serve them with Aloo Dum (spiced potato curry) and a cooling side of Boondi Raita (yogurt with fried gram flour balls). This combination makes for a satisfying and wholesome lunch or brunch.
Tips:
- You can substitute the wheat flour with a little more corn flour if you prefer a 100% corn flour puri.
- Adjust the amount of carom seeds based on your preference for spice.
- Ensure the oil is hot enough to fry the puris so they puff up perfectly and turn golden without absorbing excess oil.
Enjoy this simple yet scrumptious recipe as a part of your breakfast, lunch, or dinner. Makki Ki Puri not only offers a great taste but also makes your meal more hearty and satisfying. Its versatility allows you to serve it with various vegetable curries, dals, or even yogurt dips for added flavor.
