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 Odia fish curry where tender fish pieces are simmered in a tangy and pungent mustard-tomato gravy. This rustic and flavorful dish from Odisha is a perfect comfort food, best enjoyed with steamed rice.
Crispy puris with a tangy, protein-packed Macha Tarkari – a homestyle meal that tastes just like mom's!
This odia dish is perfect for breakfast. With 841.78 calories and 36.18g 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.
416cal
28gprotein
24gcarbs
24gfat
Ingredients
500 g Rohu Fish (cut into 4-5 pieces)
1 tsp Turmeric Powder (divided)
1.5 tsp Salt (or to taste, divided)
0.33 cup Mustard Oil (for frying and cooking)
2 pcs Potato (medium, peeled and quartered)
2 tbsp Mustard Seeds (black or yellow)
5 cloves Garlic
2 pcs Green Chili (adjust to taste)
1 tsp Pancha Phutana (Odia five-spice blend)
1 pcs Onion (large, finely chopped)
2 pcs Tomato (medium, finely chopped)
1 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
2 cup Water (warm)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate Fish & Prepare Mustard Paste
Clean the fish pieces thoroughly. In a bowl, combine the fish with 0.5 tsp turmeric powder and 0.5 tsp salt. Mix well to coat each piece. Let it marinate for 15 minutes.
While the fish marinates, add mustard seeds, garlic cloves, and green chilies to a grinder. Add 2-3 tablespoons of water and grind to a very smooth paste. Set aside.
2
Shallow Fry Fish & Potatoes
Heat mustard oil in a wide pan or kadai over medium-high heat until it's lightly smoking. This removes its raw pungency.
Carefully slide the marinated fish pieces into the hot oil. Fry for 2-3 minutes per side until they are light golden. Do not overcrowd the pan; fry in batches if needed. Remove the fish and set aside.
In the same oil, add the quartered potatoes. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and about 80% cooked. Remove and keep with the fried fish.
3
Prepare the Curry Base
In the remaining oil in the same pan, reduce the heat to medium. Add the pancha phutana and let the seeds crackle for about 30 seconds.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the chopped tomatoes and cook for 5-6 minutes, until they turn soft and mushy, releasing oil at the sides.
Stir in the remaining 0.5 tsp turmeric powder, red chili powder, and coriander powder. Sauté for 1 minute until the spices are fragrant.
4
Combine and Simmer
Add the prepared mustard-garlic paste to the pan. Stir continuously and cook for only 45-60 seconds. It's crucial not to overcook the paste to prevent bitterness.
Immediately pour in 2 cups of warm water and add the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle boil.
Add the fried potatoes to the boiling gravy. Cover and simmer for 5 minutes to allow the potatoes to cook through.
Gently place the fried fish pieces into the curry. Lower the heat, cover, and let it simmer for another 5-7 minutes, allowing the fish to absorb the flavors. Do not stir too much to avoid breaking the fish.
5
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Let the Macha Tarkari rest for at least 5-10 minutes before serving. This allows the flavors to meld together beautifully.
Serve hot with steamed rice for an authentic Odia meal.
