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 classic prawn curry from Odisha, where tender prawns and soft potatoes are simmered in a fragrant, savory gravy. This hearty dish, rich with traditional spices, is a comforting main course best enjoyed with steamed rice.
Fluffy, crispy puris with an aromatic, protein-packed prawn curry. Comfort food at its best!
This odia dish is perfect for breakfast. With 774.19 calories and 37.41g 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.
349cal
29gprotein
26gcarbs
15gfat
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
2 medium Potato (Peeled and cut into 1-inch cubes)
2 medium Onion (Finely chopped)
2 medium Tomato (Pureed)
1.5 tbsp Ginger Garlic Paste
4 tbsp Mustard Oil
1 tsp Turmeric Powder (Divided)
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Or to taste, divided)
1 pc Bay Leaf
1 inch Cinnamon Stick
2 pods Green Cardamom (Lightly crushed)
2 pcs Green Chili (Slit lengthwise)
1.5 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate Prawns & Prepare Vegetables
In a bowl, combine the cleaned prawns with 0.5 tsp turmeric powder and 0.5 tsp salt. Mix well and set aside to marinate for 15 minutes.
While the prawns marinate, ensure your potatoes are cubed, onions are chopped, and tomatoes are pureed.
2
Fry Potatoes & Prawns
Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's slightly smoking.
Add the cubed potatoes and fry for 5-6 minutes, stirring occasionally, until they are golden brown and about 80% cooked. Remove with a slotted spoon and set aside.
In the same oil, add the marinated prawns. Sauté for 1-2 minutes until they just turn pink and curl up. Do not overcook. Remove and set aside.
3
Prepare the Masala Base
Add the remaining 2 tbsp of mustard oil to the same pan. Heat it over medium flame.
Add the bay leaf, cinnamon stick, and crushed green cardamoms. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and cook for 7-8 minutes, stirring frequently, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the tomato puree and slit green chilies. Cook for 5-6 minutes, stirring often, until the mixture thickens and oil begins to separate at the edges.
Add the remaining 0.5 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and 1 tsp salt. Mix well and cook for 1 minute, stirring continuously.
4
Simmer the Curry
Add the fried potatoes to the masala and stir gently to coat them completely.
Pour in 1.5 cups of warm water, stir well, and bring the curry to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, or until the potatoes are fully tender.
Add the semi-cooked prawns back into the curry. Stir gently and simmer for another 2-3 minutes, just enough to heat them through and allow them to absorb the flavors.
5
Finish and Serve
Sprinkle the garam masala powder over the curry and give it a final, gentle stir.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes to allow the flavors to meld before serving.
