08 January 2015

Healthy Milk Puri for Kids

I haven't met anyone who does not like Puris. Puri is an unleavened deep fried popular bread of India. You go to the south or north of India Puri is a popular Indian breakfast item. It is served with potato bhaji and chutney is also an amazing combination. Today I would like to share a healthier version of puris that can be made easily. This is the Milk Puri where the dough is made with a mixture of room temperature milk and poovan bananas. The puris are soft. 



Wheat Flour -  280 g plus for dusting
Kerala Banana (poovan variety) - 3 small (145 g before peeling)
Ghee - 1 tsp
Milk - 3/4 cup or as much needed to make a tight soft dough
Salt - 1/2 tsp or as per taste
Turmeric - 2 pinches
Oil to deep fry


In a wide mouthed bowl tip in the wheat flour.
Add in the ghee. Mix with your hands to form slight crumbs.
Add in the bananas. Mash them and mix into the flour.
Rub in everything together.
Add in the salt and turmeric to the milk. Stir.
Slowly add the milk to the flour and knead to a soft pliable and smooth dough. It will take around 5 minutes.
Cover the dough with a cloth and keep aside for 1/2 hour.
Knead again for a minute. Divide them into small balls size of a table tennis ball or small lime.
Keep a tray ready to place the rolled out puris.
Keep a sieve or plate lined with kitchen tissue roll ready to place the fried puris.
Slightly flour a rolling board/ clean counter surface. Roll the divided dough into smooth balls by rolling it in between your palm.
Place one ball of dough at a time on the rolling board.
Roll it out into small discs using a rolling pin (approx 5 inch diameter and 4 mm thick). If the dough sticks to the rolling pin sprinkle little flour. Place it on the tray.
Heat oil in a thick bottom on medium high flame. Check if oil is ready to fry by slipping in a small piece of the dough. It should immediately float on top of the oil.
Slide each rolled out puri  into the oil.
Press it slightly with a slotted spoon so that it puffs up and is golden in colour.
Flip the puri and cook on the other side.
Transfer it to the plate or sieve.
Serve hot with Potato bhaji or any masala curry.

Puri dough should be tighter than chapati dough. This way less oil is absorbed while frying.
The quantity of water will vary slightly depending on the quality of the wheat flour. Add water in small quantities.
Always allow the dough to rest for approx 15  minutes.
Add a little salt to the oil to avoid it from smoking.
Maintain the heat of the oil. If it gets overheated the puris will become brown in colour.
Coat the puri balls in rawa and then in wheat flour before rolling to make puris crispier. But make sure the puris are consumed as soon as it is fried else it will be hard.
Do not stack the rolled out puris. Lay them on a dry tray.
Do not wait after rolling out puris. Fry them soon. Else it will become dry and will not puff up.

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (or anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com. 

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1 comment:

  1. I would love to grab one of these pooris from these tempting pics.


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