For Day 2 of BM #33, I picked up a recipe close to my heart from Tarla Dalal. These puris were more like Nippattu with different ingredients.
The next time I shall cut down the quantity of methi leaves as the puris had a bitter after taste which was not appealing for the kids to eat them as is.
Whole Wheat Flour 1 1/2 cups
Methi Leaves, finely chopped 1/2 cup
Dhania Jeera Powder / Coriander-Cumin Powder 1 tsp
Turmeric 1/4 tsp
Oil 2 tsp
Red Chili Powder and Salt to taste
Oil for greasing
Method Of Preparation -
Mix all the ingredients in a bowl and gradually add water to knead into a stiff dough. Cover and set aside for 10-15 min.
Preheat the oven to 375 °F.
Divide the dough into 20-25 equal portions.
Roll out each portion into a thin disc, perforate using a fork and arrange in a parchment lined baking tray. Avoid using flour for dusting use a drop of oil instead.
Continue to roll out the rest of the dough and arrange them on the baking trays (I used 3 baking trays).
Bake them for about 17 min and then flip them for another 4-5 min or until they are evenly brown.
Remove and let them cool on a wire rack.
Store in an airtight container.
I served them as Dahi papdi chaat.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33.
Preparation Time 20 min + Baking Time 22 min