In spite of the " entry " of Channa, puri-kizangu remains our favourite !
Puri:
Wheat flour - 1 cup
Maida - 1 cup
Bombay rava - 1 tbsp
Sugar - 1 tsp
Salt - a pinch
Oil - to deep fry
Knead the above ingredients together, adding water, to a stiff dough.
Roll into 3” discs & deep fry in hot oil till puffed well.
Since rava is added it remains crisp for 10-15 mts.
Do not keep one over the other, but place side by side.
Potato – known as Kizangu:
Potatoes - 250 gms - boil, peel & crumble
Onions - 250 gms - cut into thin long pieces.
Green chillies - 3,4 (slit)
Ginger - 1 tsp, finely chopped
Curry leaves - few, chopped
Coriander leaves - few, chopped
To temper in 2 tsp oil:
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
In a kadai, heat oil, add the tempering ingredients, ginger, green chillies & onion.
Fry till onion becomes transparent.
Add potatoes, salt, both leaves & mix well.
Variation:
I – Green chillies & ginger can be omitted & red chilli powder added.
2 – Some prefer to add ½ cup of water, make a gravy & then sprinkle little besan all over & cook till done. This is also tasty.
3 – You can also add 1 tsp besan mixed with ½ cup of water, add & boil together.
4 – Little lime juice can be added, if you prefer.