Traditional dishes—besan puri, Masala puri, Khara for the festival

Besan Puri's are stuffed traditional puris which do not require any chutney or curry while eating and can be stored for 5,6 days easily. 2,3 days before a festival if we can prepare these puris, when guests come, it will be nice to serve this home made and ready food along with a sweet. They will feel happy.

Ingredients;

Maida: 1 big glass

Whole wheat atta: 1spoonful

Upma rawa: 1 spoonful

Besan {gram flour}: 1 glass

Dhaniya or kothimeer: 5 buches

Pudina: 5 bunches

Lemons : 6 to 8   

Oil : for deep fry

Take a bowl, put little salt and squeeze the juice from all the lemons and keep the lemon juice ready.

First kneed the maida with little salt and water, apply little oil and cover it for about an hour to get a good batter. Batter should be the same as we do for normal puris.

 Finely chop the dhaniya and pudina as shown below. Prepare green chilli paste by grinding green chillies and salt together as per the spiciness you prefer. 

***For green chilli paste if we add 100gms green mirchi we add 50gms salt***

Now take the basin atta in a big plate, add the finely chopped pudina, dhaniya, green chilli paste and half the above lemon juice and knead the dough. Check and add more lemon juice if needed, dont add any water for this dough. Apply little oil and cover it and keep it aside for sometime.

***If any lemon juice is still left out just add some sugar and water and we can drink it as lemon juice*** 

Now take the above maida, press and mix well the dough once again and make small pieces for puris. Take one piece make it round and press a little and keep it aside. Repeat this with all other pieces of dough.

Now make the basin atta also into pieces of almost same size with your hands only. Take one maida small puri and put this round basin stuffing into it as shown below

 Cover the all the sides by pulling the sides of the maida puri such that the stuffing is not shown outside at all as shown above and below.

Stuff all the maida small puris with the stuffing and keep ready. Now these stuffed puris can be pressed with a roller slowly by sprinkling some atta so that it wont stick to the roller and prepare the puris. Prepare some 10 puris like this and start deep frying them as shown below

After removing from oil if we can place them on a newspaper or a tissue paper for sometime the excess oil will be removed. These puris are now ready to serve hot and they are equally good when they get cooled also. The tangy taste of the lemon juice, the flavor of the pudina and dhaniya will be mouth watering. Since we use basin atta {gram four} we call them as besan puris and since we stuff  the puris with this masala we also call them as masala puris or the stuffed puris, Here are the delicious besan puris.....

 Try these puris for this festive season at home and do mention your comments so that I can understand your opinions and improve myself and I feel motivated if you like it. Share it with your friends and near and dear if you really like this dish