TEEKHI PURI

For quite some time I have wanted to write about a comfort food that we Vithlanis really like. This is the teekhi puri. A deep fried puffed up wholemeal puri that quite often features in our breakfast menu and sometimes at dinner time too with potato curry, especially the “safari” shak (see previous blog).

Now this puri dough is slightly spiced with turmeric salt and chilli powder. The dough is made according to the recipe below then divided and rolled into small discs which are then deep fried till slightly golden.

Served with garma garam masala chai, some gor-keri (see previous post) or any other pickle, some sev mamra, chevdo or even jalebi gathya, this makes for a fabulous breakfast…who wants beans on toast when you can have such scrumptious puri chai nasto? So versatile is this particular puri that it can be served with a potato sabzi for a quick meal. I frequently russle up this puri and potato curry when my son brings his friends over for something to eat having given me “zero” notice.

Here is how to make these puffy golden/amber puris.

1 cup wheat flour

1/3 water (or as needed)

1/4 tea spoon turmeric powder

3/4 tea spoon salt

1/4 tea spoon chili powder

2 table spoon oil

Oil for deep frying.

Combine wheat flour salt,turmeric powder, chili powder and oil. Pour little water at a time and make firm dough. Divide the dough in to 20 equal parts and roll out the puri .Deep fry on high heat.