GARRAY CHOKE JI PURI

garay chokay ji poori

(Gah~ray Cho~kay Jee Poo~ree)

(Red Rice Flour Deep Fried Bread )

Makes – 12 pieces

Ingredients

Red Rice Flour – 2 cups

Whole Wheat Flour – ½ cup

Warm water – ½ cup

Oil / Ghee – 3 – 4 tsp.

Oil / Ghee – for frying

Method

1.)      In a paat, make a semi-soft dough of the red rice flour, whole-wheat flour, oil and water.

2.)      Keep the dough covered with a damp cloth for ½ hour.

3.)      Divide the dough into 12 equal portions.

4.)      Flatten each portion and with a rolling pin, roll out each portion into a 5 – inch disc, using a little wheat flour to do so.

5.)      Heat the oil for frying on a medium flame. When hot, add Puris (one at a time) and with a kanch (perforated frying spoon), lightly press down the puris in the kadai, doing this will puff up the Puris. The Puris will puff up only when the oil is quite hot.

6.)      Fry on both sides till it is reddish brown in color.

7.)      Remove and drain off excess oil.

Chef’s tip

Puris should be served hot & puffed up.

To serve

Garray Choke ji Poori is a very versatile item, which can be eaten for Breakfast, Lunch or Dinner. For breakfast it can be served with Batata( refer the recipe of puri, batata, pappad, mirchi)  & Pappad. It can be an accompaniment to the main course for lunch and the main vegetables can be eaten with Puri for Dinner.

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