Bring Nepal to your Kitchen and Make Puri Takari2 mins read
Puri Takari is commonly ate in Nepal for breakfast, as a snack and also at special rituals. It’s a go-to food for many locals and vegetarian. They are perfect for any time of the year and great to make in your home.
Go on, let’s bring a favourite of the Nepalese locals and make Puri Takari in your home, here is a recipe:
- Whole wheat flour x 3 cups
- Cooking oil
- 200gm chickpeas
- Ginger paste
- Chopped Onions
- Chopped Tomato
- Cumin powder
- Coriander powder
- Garam Masala
- Chilly powder
This is how you do it!
Prepare the dough
- First, prepare the dough, take a bowl and kneed 3 cups of whole wheat flour into a stiff dough for 4-5 minutes with the help of water. Add a little bit of salt to taste and then leave it for 25-30 minutes. When it’s on its own, make sure it’s covered.
- Next, begin by making a small bowl of dough and roll it evenly into circles that are neither too thin or too thick.
How to make puri?
- Start by heating oil in a deep frying pan; you can use 300 ml of oil.
- When the oil is sufficiently hot, then start dropping your puris. Make sure to add one puri at a time because it will puff up soon.
- Once the bottom side is golden, then turn over the puri and fry gently pressing down with the frying spoon or ladle in a circular motion. Fry the puri till golden brown all over.
- Remove the puri into paper napkins to remove excess oil.
- Serve the hot puri with potato curry, alongside with sliced onions and some lemon wedges (as per your taste)
How to make potato curry?
- First heat oil in a pressure cooker. Add the fenugreek seeds and fry them for a couple of seconds. Now add the chopped onions, ginger and garlic paste and sauté them till they soften.
- Add two tablespoons of Cumin powder and coriander powder, stir for a while.
- Next add half tablespoon of turmeric, chilli powder and garam masala. Mix well.
- Add salt as per your taste, stir for a while and add chopped tomatoes, sauté till it becomes soft and pulpy.
- Then add 3-4 cups of water and pressure cook the curry for 5 to 6 whistles or cook for 10-15 minutes.
- Once done, garnish with some coriander leaves.
Do you have a flavour for a bit of masala and want to learn from an expert? When in Nepal you cook like a local and follow the food trails of spices at local markets. You can make momos and dal baht. It’s a hands-on personal experience.
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