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GLUTEN FREE RAINBOW PURI

INGREDIENTS

  • Basic Gluten Free Flour Mix – 1 cup
  • Carrots – 1/2 cup, very finely chopped or grated in food processor
  • Cilantro (Coriander Leaves) – 2 Tbsp, finely chopped
  • Green Chilies – to taste or optional, finely chopped or red chilli powder to taste.
  • Cumin Seeds – 1 tsp
  • Oil – 1 tsp
  • Salt – to taste
  • Water – 1/3 cup
  • Rice Flour – 2 Tbsp, for dusting.
  • Oil for deep frying

COOKING DIRECTIONS

Mix all ingredients in a bowl, except water. Slowly add in water as you knead, making sure that the dough is medium soft and smooth. You may need to adjust the quantity of water a little.

Knead well—all gluten free flours require extra kneading.
Drizzle a little oil on the dough to coat, cover and allow it to rest for at least 15 minutes.

Divide dough into 10 balls or more, if you want smaller puris. Place rice flour on a plate nearby.

Take one ball, flatten slightly with your palms and dust it lightly with rice flour.

Place it on rolling surface and roll with rolling pin into a small round a little thicker than chapattis.

It is not necessary to use plastic wrap while rolling puris, the way we do for gluten free chapattis.

Roll out each ball separately and place rolled out puris on a clean plate. Meanwhile, heat oil in a small wok.

Test for readiness by dropping a small portion of dough into it. It should sizzle and rise to the surface. Carefully slide puri into the hot oil.

Press the puri gently into the oil, then move the frying spoon in such a way that the oil from the sides gets poured over the puri, as it cooks and balloons a little.

Flip the puri on to the reverse side and allow it to cook in the oil for 10 seconds or so.

Flip again and make sure that both sides of the puri are golden brown.

Remove from wok and place on paper towel so that excess oil drains away. Repeat steps until all puris are fried.

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