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#Kundgule #MasalaPuri
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Kundagule is a traditional recipe. It is a type of puri made from Jawar flour. This is a very easy, simple and healthy recipe. These can be a good travelling snack as these have shelf life of about 7-8 days. Though this is puri, it doesn’t become oily. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 3~4 Green chilies
• 7~8 Garlic cloves
• 1 tsp Cumin seeds
• 1/2 tsp Ajwain / Carom seeds
• 1 1/2 cup Wheat flour
• 1/4 cup Jawar flour
• 1/4 cup Besan
• 1/2 tsp Turmeric powder
• Salt to taste
• Finely chopped Coriander leaves
• Water
• Oil for frying
Method:
• Take green chilies in a blender jar depending on your taste.
• Add garlic, cumin seeds, ajwain and blend everything in mixer.
Thecha is ready.
• Take wheat flour into a bowl.
• Add jawar flour, besan, turmeric powder, salt, blended thecha,
coriander leaves and mix everything well together.
• You can add sesame seeds if you want.
• Add a little water at a time and knead semi soft dough.
• Take a portion of dough and make it smooth and even.
• Rub a little oil and roll chapatti little thick than regular chapatti.
• Cut puris from this chapatti with the help of a daba or lid.
• Remove excess dough and puris are ready to fry.
• Heat up oil on medium heat.
• When oil is hot enough, drop a puri and fry it well from both sides.
• After dropping puri into hot oil, press it a little so that it puffs up
well.
• When lower side gets light reddish color flip the puri and fry it well
from other side too.
• When other side also gets light reddish color take the puri out,
drain excess oil and transfer it into a dish.
• Kundagule are all ready.
• These have shelf life of about 7-8 days so that these can be a
good travelling snack.
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