Thikhi Puri
Both of my grandmothers always have a container of thikhi puri in their pantry. No matter what, my nose would sniff it out, even as a 5-year-old. Thikhi puri is one of those things that is really reminiscent of childhood for a lot of Gujarati kids. Even as we grow into adults, its something that reminds us of home. During quarantine, its all about making the day a little extra special. Hot puris are an easy way to create that little pocket of nostalgia in under 30 minutes!
Ingredients:
- 2 c. wheat flour
- 3/4 c. water
- 1 tbsp. neutral oil
- 1 tsp. sugar
- 1 tsp. ground cumin (jeera)
- 1/2 tsp. lal mirch
- 1/2 tsp. turmeric (haldi/hardar/avej)
- 1/2 tsp. salt
- 1/2 tsp. caraway seeds (ajwain/ajmo)
Method:
- In a large mixing bowl add 2 cups of flour and make a little well. Add the oil, and all of your spices. Add in the water 1/4 cup at a time and knead for a good 5 minutes. You want a dough that is uniform and a little dense. Right towards the end put a little dab of ghee on your hands and knead until the ghee is incorporated. The dough is much more dense than roti dough. Roll out into a log and make into 24 little pieces.
- Heat up oil on high medium-high heat. While the oil heats up, roll out puris to the thickness of pie crust or bhakhri. Fry up the puri it should puff up right away if it doesn’t use the back of your spider or slotted spoon to press the puri down into the frying oil and it should puff up. Put in a bowl or platter lined with paper towel to absorb the excess oil.
Thikhi Puri
Both of my grandmothers always have a container of thikhi puri in their pantry. No matter what, my nose would sniff it out, even as a 5-year-old. Thikhi puri is one of those things that is really reminiscent of childhood for a lot of Gujarati kids. Even as we grow into adults, its something that reminds us of home. During quarantine, its all about making the day a little extra special. Hot puris are an easy way to create that little pocket of nostalgia in under 30 minutes!
Ingredients
- 2 c. wheat flour
- 3/4 c. water
- 1 tbsp. neutral oil
- 1 tsp. sugar
- 1 tsp. ground cumin jeera
- 1/2 tsp. lal mirch
- 1/2 tsp. turmeric haldi/hardar/avej
- 1/2 tsp. salt
- 1/2 tsp. caraway seeds ajwain/ajmo
Instructions
- In a large mixing bowl add 2 cups of flour and make a little well. Add the oil, and all of your spices. Add in the water 1/4 cup at a time and knead for a good 5 minutes. You want a dough that is uniform and a little dense. Right towards the end put a little dab of ghee on your hands and knead until the ghee is incorporated. The dough is much more dense than roti dough. Roll out into a log and make into 24 little pieces.
- Heat up oil on high medium-high heat. While the oil heats up, roll out puris to the thickness of pie crust or bhakhri. Fry up the puri it should puff up right away if it doesn’t use the back of your spider or slotted spoon to press the puri down into the frying oil and it should puff up. Put in a bowl or platter lined with paper towel to absorb the excess oil.
