Tikhat Puri (Spice Puri)

Tikhat Puri a preparation made in many Maharashtrian and Gujarati homes, the spices may vary but the taste is of a chatpata puri to be had with a chutney of your choice. I usually make the fresh coconut garlic chutney. Today with the pit a patter of rains, I thought of making a warm aloo subzi with gravy. Tomato sauce is also an alternate accompaniment for those who prefer the spicy puri with a sweet tangy tomato sauce. These Puris are also carried on train journeys.

Ingredients:

• 1cup wheat flour.
• 1 tbs besan or chickpea flour.
• 1/2 tsp each of coriander seeds, cuminseeds, methi seeds, fennel seeds and peppercorns to be roasted lightly and powdered.
• 1/2 tsp asefotedia.
• 1/4 tsp haldi.
• 1 tsp sesame seeds.
• 1 tsp kasuri methi.
• 1 tsp chilli powder.
• Salt to taste.
• 2 tbsp hot oil to knead dough.
• Oil to deep fry.

Method:

• In a bowl take the atta, add besan, salt, haldi, red chilli powder and the spice powder.
• Add the till and kasuri methi,
• Place the asafoetida powder and pour the hot oil mix knead with water to a smooth dough.
• Make puris and deep fry.

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