During holidays or special occasions when a feast with puri, vegetable ragout, and kheer is served, many wish to try something different and more traditional than regular wheat flour puris. If you are tired of the same old puris during this festive season, try making incredibly delicious and crispy rice flour puris for your meal.
People often complain that rice flour puris tear when rolling them out or become hard, but if you use a special technique, your puris will turn out as fluffy as balloons and soft inside. Below is a very simple instruction on how to prepare them and a secret trick.
Rice Flour Puris:
Rice flour does not contain gluten, so the puris may tear when kneaded simply with water. First, bring one and a half cups of water to a good boil in a pot, adding cumin (jeera), ajwain (carom seeds), salt, and one teaspoon of ghee. When the water starts boiling, turn off the heat and gradually, stirring constantly, add the rice flour to prevent lumps from forming. Then cover with a lid and let the dough rest for 5-10 minutes to absorb the steam well.
When the mixture becomes slightly warm (to the touch), add grated boiled potatoes, chopped green peas, and finely chopped green peppers. Now, smearing your hands with a little oil, knead the dough until it forms a soft and smooth ball.
Form small balls from the kneaded dough. Carefully roll out the puris on dry rice flour or oil. If the edges tear, they can be trimmed with a round cutter or a lid.
Heat oil strongly in a deep pan. Then, drop the rolled puri into the hot oil and gently press it with a spoon. The puri will instantly puff up like a balloon. Fry on both sides until light golden and crispy, then remove.
The finished, hot, soft, and fluffy rice flour puris are ready! Serve them with your favorite vegetable ragout, chhole, or kheer for dinner.
