Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Tender mutton and soft potatoes slow-cooked in a rich, spicy onion-ginger-garlic gravy. This Bengali classic, often called Kosha Mangsho, is a true labor of love, perfect for a special Sunday lunch.
Fluffy puris with rich, aromatic aloo mutton kassa – a perfectly spiced, soul-satisfying comfort food!
This bihari dish is perfect for breakfast. With 1135.14 calories and 67.23g of protein per serving, it's a nutritious choice for your meal plan.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
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 hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
710cal
59gprotein
54gcarbs
29gfat
Ingredients
750 g Mutton (Bone-in, curry cut pieces)
4 medium Potato (Peeled and halved)
3 large Onion (Finely sliced)
2 tbsp Ginger Paste
2 tbsp Garlic Paste
2 medium Tomato (Pureed)
120 g Curd (Whisked until smooth)
80 ml Mustard Oil
2 whole Bay Leaf
1 piece Cinnamon Stick (Approx. 1-inch)
4 pods Green Cardamom (Slightly crushed)
4 whole Cloves
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Kashmiri Red Chili Powder (For color)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Sugar
1 tbsp Ghee
3 whole Green Chili (Slit lengthwise)
1.5 tsp Salt (Or to taste)
480 ml Hot Water
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp ginger paste, 1 tbsp garlic paste, turmeric powder, and red chili powder.
Mix thoroughly to ensure each piece of mutton is evenly coated.
Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4-6 hours.
2
Prepare the Base
Heat mustard oil in a heavy-bottomed pot or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
Reduce heat to medium, carefully add the potato halves, and fry until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, add the sugar. Allow it to melt and caramelize to a deep amber color. This step is crucial for the curry's signature dark hue.
Immediately add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
3
Sauté the Masala
Add the sliced onions to the pot. Cook on medium heat, stirring frequently, until they turn a deep golden brown. This is a key flavor-building step and requires patience, taking about 15-20 minutes.
Add the remaining 1 tbsp each of ginger and garlic paste. Sauté for 2 minutes until the raw aroma disappears.
Stir in the tomato puree, cumin powder, coriander powder, Kashmiri red chili powder, and salt. Cook this masala, stirring occasionally, until the oil begins to separate at the edges, which takes about 8-10 minutes.
4
Perform the 'Kassa' (Slow Sauté)
Add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 5-7 minutes, stirring continuously to brown it on all sides.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the mutton cook. This slow-cooking process, known as 'kassa' or 'bhuna', is where the magic happens.
Uncover and stir every 8-10 minutes to prevent sticking. Continue this for 45-50 minutes. The mutton will release its own juices and fat, and the masala will become very thick and dark.
5
Simmer and Finish
Add the fried potatoes back to the pot along with 480 ml (about 2 cups) of hot water. Stir everything well to combine.
Bring the curry to a rolling boil, then reduce the heat to a gentle simmer. Cover and cook for another 20-25 minutes, or until the mutton is fork-tender and the gravy has reached your desired consistency.
Turn off the heat. Stir in the garam masala powder and ghee. Add the slit green chilies for aroma.
Let the curry rest, covered, for at least 15 minutes before serving. This allows the flavors to meld beautifully.
