Day 19 BM #56 -
This is a delightful version of cereal from our childhood. I remember that my mom used to make (still makes it for my dad?) the crunchy puris for me and my dad. This is how we loved to have puris. My brother and mom always went with the traditional Puri-Sagu or Puri-Chole combinations.
When I made this and introduced our childhood 'cereal' to my kids, they fell in love with it instantly. Serve this way to the kids and check if they love this version. The puris can be made ahead of time and stored in air tight containers.
I am surely going to make the baked version of the crunchy puri and have this for my breakfast :).
Milk and Sugar as needed
For the Crunchy Puri -
Wheat Flour 1 cup
Milk/Water as needed
Salt and Ajwain as needed
Oil to deep fry
Method Of Preparation -
To make the Crunchy Puris -
In a mixing bowl, add the flour, salt, ajwain and knead into a stiff dough adding as much milk/water as needed.
Cover and set aside the dough for about 30 minutes.
Heat oil in a kadai/wok.
The puris can be made in any shape and size as they would be crushed in milk eventually.
Pinch a big lemon sized portion of the dough and roll into a paper thin disc. Poke with the fork tines all over. Using a pizza cutter, make small pieces of the disc and gently slide into the hot oil.
On a low heat, fry them until they are golden brown and crisp. Remove on to the paper towels to drain the excess oil.
To make the crunchy puri with milk -
In a bowl, add warm milk and sugar as needed. Crush the crunchy puris into bite sized pieces and add it to the bowl of milk.
Let it sit for a few minutes if needed, to soften the crushed puris and enjoy!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Preparation Time 40 min (less if the puris are made ahead)