Thursday, 24 November 2011

Tirangi Puris( Deep fried Tri color Indian Bread)


Tirangi Puri
The color used in making the puris are not artificial but of vegetables!!! They look so attractive that by the time you have made them they will vanish into the stomach of your family!! They are also excellent to make for picnic basket / taking for traveling /lunch box of the children. So surprise your husband and children by keeping tricolor puri in their lunch box. Beware you will find jealous faces of ladies staring at you when you get the appreciation from their husband for the variation of food you pack for your family !!!


Preparation Time: 20 - 25 min.
Cooking Time: 15 – 20 min.
Servings: 20 – 25 Puri
                                                                    
Ingredients  Required  To Make Tirangi Puris:
  • 250 gm. Whole Wheat Flour
  • 100 gm. Spinach
  • 25 gm ( one medium size ) red tomato
  • 1/2  Tea spoon salt
  • 5 – 10 ml. cooking oil to make dough
  • 200 ml. cooking oil to fry
  • Water to make dough.
Directions To Make Dough :
  • Remove the stalks from spinach and wash the leaves.
  • Boil 100 ml. water and put the spinach leaves in it for 2min. remove and immediately put in cold water.
  • Grind the leaves with as little water as possible to a fine paste. Keep the paste aside.
  • Wash and cut tomato to 1cm. pieces.
  • Put the tomato pieces in grinder and make fine thick paste. Keep the paste aside.
  • Take whole wheat flour in a bowl and add salt to it.
  • Mix the salt and flour mixture nicely.
  • Add 5ml. of oil and mix with your fingers.
  • If required add rest of the oil and mix.
  • The mixture should resemble bread crumbs. (The requirement of oil changes with different brands of wheat flour.)
  • Divide the flour, oil salt mixture into 3 equal parts.
  • To one part add the spinach paste in little proportions and knead to soft but firm dough, if required add water while making the dough.
Dough with Palak(Spinach) pulp

  • To second part add the paste of tomato  in little proportions and knead to firm but soft dough.
Dough with Tomato Pulp
  • If required add water while making the dough.
  • To the third part add water in little proportions and knead to make soft but firm dough.
Plain dough

  • Take all three (Green, Red, White) dough keep them one over the other and roll to a single long roll with soft hands.
Rolls of Plain dough, Dough with Tomato pulp, and dough with pulp of palak stacked to be rolled together
  • The roll of dough will look tri colored.
Roll of tricolor dough
Directions To Make Tricolor Puris :
  • Take 200ml. cooking oil in a wok and heat it on high flame.
  • When smoking hot lower the flame.
  • Cut the tricolor dough roll into 20 – 25 pieces and make balls of them.
Tri color dough roll ready for cutting to pieces for making balls

Roll cut to pieces for being made to balls
Ball from tricolor dough

  • Oil the rolling board and rolling pin with few drops of oil.
  • Place the ball of dough in the center and roll to a round of 6 – 8 cm.
Ball of tricolor dough(plain, with tomato pulp, and with palak)

Ball of Tricolor dough (plain, with tomato pulp, and palak) rolled for frying
  • Put it in the hot oil and fry on both sides by turning once or twice.
Tirangi Puri being fried

Tirangi Puri being fried
Tirangi Puri with Palak, Tomato and plain dough

  • Repeat with all ball of tri color dough. 
Tirangi Puri
  Tirangi Puris  are ready. These puris are very tasty and nourishing as they are having different vegetables in it. Tirangi puris go well with any vegetable / nonveg . Or simply serve them with chutney / pickle if you do not have time or energy to make vegetables to accompany them , nobody will complain. 

Tips:
  • Roll the dough while making the tricolor roll with gentle hands so as they retain their identity in the single tricolor roll.
  • For those who are not adept in rolling the puris , first roll them one by one and keep separated on a greased plate  / clean newspaper, then heat the oil and fry them .
Suggested  Variations:
  • Beet root can be taken instead of tomatoes.
  • Mixture of pulp of boiled beet root and raw tomato also can be used instead of pure tomato or pure beet root pulp.
  • If you take beet root then wash it and boil it before making to pulp.
  • Methi leaves can be taken int he place of palak but do not make paste of methi leaves, if you will make paste of methi leaves then it will leave bitterish taste in puri. 

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