Khatta Meetha Kaddu Sabzi with Ajwain Puri

Ingredients

• 2 cup Whole Wheat Flour (Also known as Atta)
• 2 tbsp Fine Semolina (Also known as Rava or Suji, for extra crispiness)
• 1.5 tsp Ajwain (Carom seeds)
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Ghee (Melted, for the dough (moyan))
• 0.75 cup Water (Use as needed for kneading)
• 2 cup Vegetable Oil (For deep frying)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the whole wheat flour, fine semolina, ajwain (carom seeds), and salt. Mix well.
   • Add the melted ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, called 'moyan', is key for crispy puris.
   • Gradually add water, a little at a time, and knead to form a stiff, tight dough. The dough should be firmer than chapati dough.
   • Knead the dough on a clean surface for 7-8 minutes until it is smooth and pliable. Cover with a damp cloth and let it rest for at least 20-30 minutes.
2. 2

   Portion and Roll the Puris

   • After the dough has rested, knead it again for one minute.
   • Divide the dough into 16 equal-sized small balls. Keep them covered with the damp cloth to prevent them from drying out.
   • Take one ball, and lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting as it can burn in the oil.
   • Roll the ball into an even circle of about 3-4 inches in diameter. Ensure the thickness is uniform, not too thick or too thin.
3. 3

   Fry the Puris

   • Heat the oil in a kadai or deep pan over medium-high heat. The ideal temperature is around 180-190°C (350-375°F).
   • To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is ready.
   • Gently slide one rolled puri into the hot oil. It will sink and then float up.
   • As it floats, gently press it down with a slotted spoon (jhara). This pressure helps the puri to puff up completely.
   • Fry for about 20-30 seconds, then flip it over. Fry the other side for another 20-30 seconds until it's golden brown and crisp.
   • Do not overcrowd the pan; fry one or two puris at a time.
4. 4

   Drain and Serve

   • Once fried, remove the puri with the slotted spoon, allowing excess oil to drip back into the pan.
   • Place the fried puri on a wire rack or a plate lined with paper towels to absorb any remaining oil.
   • Repeat the frying process for all the remaining puris.
   • Serve hot with aloo sabzi, chana masala, or your favorite pickle and yogurt.