Rajasthani-style Stuffed Puri

Ingredients

While the original Georgian Shotis Puri is a traditional bread made with white flour and baked in a clay oven, the Rajasthani-style Stuffed Puri takes inspiration from the concept of stuffed bread but uses wheat flour and deep-fries the puris instead. The stuffing in the Rajasthani version incorporates traditional Indian spices and ingredients like potatoes and onions, giving it a distinct Rajasthani flavor profile. We alse have the original recipe for Shotis puri, so you can check it out.

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 teaspoon carom seeds 1 teaspoon carom seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Water, as needed Water, as needed
• Oil, for deep frying Oil, for deep frying
• 2 medium-sized potatoes, boiled and mashed 2 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• Fresh coriander leaves, chopped, for garnish Fresh coriander leaves, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour, carom seeds, red chili powder, turmeric powder, and salt. Mix well.
2. 2.
   Gradually add water and knead the mixture into a smooth dough. Cover the dough and let it rest for 15 minutes.
3. 3.
   In a separate bowl, combine the mashed potatoes, chopped onion, green chili, ginger-garlic paste, cumin seeds, garam masala, coriander powder, and salt. Mix well to form a stuffing mixture.
4. 4.
   Divide the dough into small portions and roll each portion into a small circle.
5. 5.
   Place a spoonful of the stuffing mixture in the center of each circle and fold the edges to seal the stuffing inside. Roll it gently to form a stuffed puri.
6. 6.
   Heat oil in a deep pan for frying. Once the oil is hot, carefully slide the stuffed puris into the oil and fry until they turn golden brown and crispy.
7. 7.
   Remove the puris from the oil and drain excess oil on a paper towel.
8. 8.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Potatoes — Ensure the potatoes are boiled until they are soft and easily mashable.
• Whole wheat flour — Use fresh flour for the best results.
• Carom seeds — Crush the carom seeds slightly before adding them to the dough to release their aroma.
• Green chili — Adjust the amount of green chili according to your spice preference.
• Ginger-garlic paste — Use freshly made paste or store-bought paste for convenience.

Tips & Tricks

• To make the puris extra crispy, roll them out thinly.
• Adjust the spices in the stuffing according to your taste preferences.
• Serve the puris immediately after frying to enjoy their crispiness.
• You can add a pinch of asafoetida (hing) to the dough for enhanced flavor.
• Experiment with different stuffing variations like paneer (Indian cottage cheese) or mixed vegetables.

Serving advice

Serve the Rajasthani-style Stuffed Puri hot with a side of chutney or pickle. It can be enjoyed as a standalone snack or as part of a meal.

Presentation advice

Arrange the golden-brown stuffed puris on a platter and garnish them with fresh coriander leaves. Serve them in a traditional Rajasthani thali for an authentic touch.