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.
A fiery and aromatic chicken curry from the heart of Andhra Pradesh. Tender chicken pieces are simmered in a rich gravy made with a freshly ground masala of coconut, poppy seeds, and warm spices. This dish is a true celebration of bold South Indian flavors.
Fluffy puri with aromatic, protein-packed Andhra chicken curry – a perfectly spiced comfort food!
This andhra dish is perfect for breakfast. With 856.71 calories and 40.730000000000004g 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.
431cal
32gprotein
18gcarbs
27gfat
Ingredients
600 g Chicken (Bone-in, cut into 2-inch pieces)
0.25 cup Curd (Full-fat, for marinade)
0.75 tsp Turmeric Powder (Divided for marinade and curry)
2 tsp Red Chili Powder (Preferably Guntur chili for authentic heat, divided)
2 tbsp Ginger Garlic Paste (Divided for marinade and curry)
1.5 tsp Salt (Adjust to taste, divided)
3 tbsp Dried Grated Coconut
1 tbsp Poppy Seeds (Also known as Khus Khus)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom Pods
1 tsp Fennel Seeds
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves
2 pcs Onion (Medium, finely chopped)
3 pcs Green Chilies (Slit lengthwise)
2 pcs Tomatoes (Medium, pureed)
1.5 tsp Coriander Powder
1.5 cup Water (As needed for gravy)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger-garlic paste, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Masala Paste
Heat a small, dry pan over low-medium heat. Add the dried coconut, poppy seeds, cinnamon stick, cloves, cardamom pods, and fennel seeds.
Dry roast for 2-3 minutes, stirring constantly, until they become fragrant and the coconut turns a light golden brown. Do not let them burn.
Remove from heat and let the mixture cool completely.
Transfer the cooled spices to a grinder and blend into a fine powder. Add 3-4 tablespoons of water and grind again to form a smooth, thick paste.
3
Sauté the Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the curry leaves and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor and color of the gravy.
4
Build the Gravy Base
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 5-7 minutes, stirring, until the puree thickens and you see oil separating from the sides of the mixture.
Add the remaining 0.25 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and 1 tsp salt. Mix well and cook for another minute.
5
Cook the Chicken and Masala
Add the marinated chicken to the pan. Increase the heat to high and sauté for 5-7 minutes, stirring occasionally, until the chicken is sealed and lightly browned on all sides.
Add the prepared ground masala paste. Stir well to coat the chicken and cook for 3-4 minutes until the paste is fragrant and well-cooked.
6
Simmer the Curry
Pour in 1.5 cups of water and stir everything together. Bring the curry to a rolling boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
Stir occasionally to prevent the gravy from sticking to the bottom of the pan.
7
Finish and Serve
Once the chicken is cooked and the gravy has thickened to your desired consistency, turn off the heat.
Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice, bagara rice, or roti.
