Time: 25 to 30 minutes
Yield: 25 to 30 medium puris
Ingredients:1 cup Maida
1/2 cup Semolina, fine quality
1 tbsp Oil
Pinch of Salt
Plain Yogurt (Tip)
For Sugar Syrup - 1 and 1/2 cup Sugar, 1/2 cup water
1/2 tsp Cardamom powder
4 Saffron strands
Ghee for deep frying puree (around 1 to 1 and 1/2 cup)
Method:
1) Mix maida and semolina into a bowl. Add 1 tbsp hot oil and pinch of salt. Add yogurt and knead to a stiff dough. Let it rest for an hour.
2) Boil sugar and water together and make 2 string consistency sugar syrup. Crush the saffron and 1 tsp sugar together and add it to the sugar syrup along with cardamom powder.
3) Divide the dough into equal size balls. The size of ball depends on how big you want the Puree. Roll each ball to a medium circle.
4) Heat ghee into a medium wok. Deep fry all the purees. Put them on a cooling rack to drip out excessive ghee and rest (Tip 3).
5) After 2 to 4 minutes of resting immerse puris into sugar syrup. Put 4-5 puris at a time. Soak them for 3-4 minutes now remove them from sugar syrup and put them on the rack again.
Garnish with coarsely ground pistachios.
Tips:
1) Yogurt should be sour in taste. Puris can be made without using yogurt. Knead the dough by using water. To give sour taste, add a tablespoon of lemon juice to the sugar syrup.
2) Instead of Ghee, Oil can be used for deep frying. However, Ghee gives a rich taste to the dish.
3) Place a plate under the cooling rack. Ghee will drip in the plate and can be use for other cooking purposes.
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