Indulge in the delightful softness of Semolina Puri (Pua), a beloved Bihari delicacy that melts in your mouth with each bite. These airy, fluffy puris are a delightful departure from the usual heavier versions, boasting a unique texture and subtle sweetness. Made with semolina flour, a touch of ghee, and a few simple spices, they're surprisingly easy to create, resulting in a treat that's perfect for breakfast, brunch, or as a delightful accompaniment to your favorite curries. The subtle sweetness and melt-in-your-mouth texture will leave you craving more.
This recipe offers a step-by-step guide to making perfectly soft and fluffy Semolina Puri, ensuring even novice cooks can achieve delicious results. From preparing the dough to frying the puris to golden perfection, we'll cover every detail, guiding you through the process with ease and clarity. Get ready to experience the joy of homemade Semolina Puri, a culinary experience that's both satisfying and incredibly rewarding.
Tools Needed
- Vessel
- Bowl (for measuring)
- Ladle
- Pan
Ingredients
- Semolina: 1/2 cup
- All-purpose flour: 1 cup
- Sugar: 1/2 cup
- Milk: 2-2.5 cups (adjust as needed)
- Oil
- Jaggery
Step-by-Step Instructions
Step 1. Prepare the Batter
- In a vessel, mix together semolina, flour, and sugar (or jaggery) thoroughly.
- Gradually add heated milk (or hot water), mixing constantly to avoid lumps. The mixture will thicken quickly.
- Continue adding milk until a smooth, lump-free batter is formed. Whisk for 4-5 minutes to ensure smoothness.
- Let the batter rest for at least 1 hour. The semolina will swell and the batter will become thicker.
Step 2. Rest and Refine the Batter
- After resting, add any remaining milk and mix well again for 4-5 minutes. The batter should have a ribbon-like consistency.
Step 3. Fry the Puri
- Heat oil in a pan. Using a ladle, drop spoonfuls of batter into the hot oil, leaving space between each.
- Do not disturb the puri as they puff up. Spoon oil over the top as they begin to puff to encourage further rising.
Step 4. Finish and Serve
- Fry until golden brown, then remove from oil and drain on a paper towel.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Ensure the milk/water is hot to help the semolina swell properly and prevent lumps.
- Thorough whisking is crucial for achieving perfectly puffed and soft puri.
- The resting time is essential for the semolina to absorb the liquid and create the right texture.
- The oil must be hot enough for the puri to puff up. If the oil isn't hot enough they won't puff.
- Do not overcrowd the pan. Fry in batches to ensure even cooking and puffing.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 100-120g
- Protein: 7-9g
FAQs
1. Can I use all-purpose flour instead of semolina flour?
While you can substitute, the texture will be significantly different. Semolina gives the puri its characteristic soft and fluffy texture. All-purpose flour will result in a denser puri.
2. My puris are turning out hard. What went wrong?
This usually happens due to over-kneading the dough or using too little ghee/oil. Ensure the dough is soft and pliable, and don't over-fry the puris.
So there you have it – your very own batch of melt-in-your-mouth Semolina Puri, ready to be enjoyed! This recipe is a testament to the simplicity and deliciousness of traditional Bihari cooking. Now go forth and impress your family and friends with these delightful little puffs of culinary delight!