Achari Masala Puri Recipe
The Achari Masala Puri Formula is a delicious formula in the Indian Puri that is certainly spiced with achar masala or even a pickle masala. All you have to do is mix the pickle into the whole wheat flour and create a dough and fry it. It will make a great snack as it is and even adds a style for the regular Puri.
Assist the Achari Masala Puri along with a Urulai Kizhangu Masiyal Menu (Lemony Potato Curry) and Paka Kela Raita for any weekend break breakfast, meal or even a weeknight dinner.
Course: Indian Breakfast
Types of Equipment Used:
Deep Frying Pan,
Steel Mixing Bowl
Prep in 20 M
Cooks in 20 M
Total in 40 M
Makes: 4 Servings
2 cups Whole Wheat Flour
3 tablespoons Achari masala
1 teaspoon Ajwain (Carom seeds)
1 teaspoon Red chilli powder
1 teaspoon Black pepper powder
Salt, to taste
Cooking oil , for deep frying
How to make Achari Masala Puri Recipe
To start making the Achari Masala Puri Recipe, very first get each of the substances prepared. If you don’t have achar masala you can even utilize a few tablespoons of the all set mango pickle to help make the puris, it will provide a great preference.
Inside a big mixing now, put each of the ingredients except the oils. Mix each of the ingredients nicely, add a tablespoon of oil and add tiny water at a time to make a sleek firm puri money.
Give a little essential oil on the top and knead more to produce a clean dough.Preheat the oils for deep frying the puris inside a strong frying pan. Split the puris into 20 tiny portions and roll the puri dough upon an oiled surface right into a 3 in.
diameter group.Serious fry the Achari Masala Puri until it puffs up and will get glowing dark brown in color. When done, drain from your essential oil and provide.
Proceed much the same way to create the rest of the puris.Serve the Achari Masala Puri in addition to a Urulai Kizhangu Masiyal Formula (Lemony Potato Curry) and Paka Kela Raita for a Saturday and Sunday breakfast time, lunchtime or even a weeknight meal.