What?
What we call TikhaT-meeThachi puri in Marathi, simply translates to mirch-namak ki puri ~ namkeen puri.
Vaibhav did the bulk of the operations today. He has been managing the Flour-Department uptil now, and this fell directly under him. We mixed salt, chilly, powder etc and kneaded the dough as usual, only denser.
How did it look?
Here's how
Improvements
- On tasting it, I realised that salt added earlier was too less and we would probably need to down the thing with achaar.
- I was generally conservative in adding chilly etc, so the final puris were more normal ones than, erm, namkeen ones, but that's fine.
- ACHTUNG: Oil does not like water. We all know that. If there's anything which hates it more, it is hot oil. Never let water touch hot oil, unless you are prepared for disastrous consequences. No, we did not learn this the hard way, but it is something I realised we take.
Hope u did not have any problem with hot oil? Pooris looking good. So the experience taken at home has worked.
ReplyDeleteWhat did you have with the puris ????
ReplyDeleteThey were supposed to be eaten with Achaar, except that I forgot to pack achaar when I left for Stuttgart, so we ate them sans anything
ReplyDeleteGood and delicious dishes..goood woork
ReplyDeleteTikhat-mithachya poori are one of my favorites! You can crush some ajwain between your palms and add them to the flour. It tastes very good. :)
ReplyDelete