Gulachi Puri / Mithi Puri/Gur Ki Puri

Gulachi Puri / Mithi Puri/Gur Ki Puri

By NamakShamak
  • Serves: 15 - 20
  • Prep Time: 15 Minute
  • Cooking: 20 Minute
  • Calories:




I feel very lucky , to experience the culinary delights from two different regions , Mumbai , my native, and Nashik , my Sasuraal…my In -Laws’ hometown. Just like my Mom ,my Mother In Law , too is a wonderful cook , and we both were happy to have a common hobby and passion towards cooking. I was amazed on discovering different varieties of curries, especially, typical Maratha style spicy ones (though I had a tough time adjusting to the spice initially). After 5 years of marriage, I must say , I have mastered most of the Maratha style recipes , thanks to my Mother In Law , who was patient enough throught the process . On festivals , especially religious ones  special set of meals ,with specific recipes are made for each course. Gul Puri , a fried flat bread made with Jaggery, is specially made in the month of Ashad…that generally falls in early monsoon months of june or july. Gul puri is served with rice kheer and methi subji , and the meal is made as an offering for Devi or Goddess!! The combination of sweet puri and spice and savoury methi subji is just unbeatable. You have to try it to experience it.

Ingredients

Directions

  1. Soak the jaggery in 1 cup water, overnight to dissolve it. Alternately, run the mixture of Jaggery and Water in a mixer grinder and strain it to remove any lumps or impurities
  2. Using this jaggery water, knead a soft dough with wheat flour and salt This dough is slightly hard to roll out , hence apply oil to the dough to roll out easily , instead of dry flour. Roll out a large roti , 1-2 mm thick and cut out puris out of the
  3. Deep fry the puri in medium hot oil , on a low flame , till brown. Gently fry them , to prevent from burning, since the jaggery in the dough caramelizes fast on high flame , leaving the dough inside uncooked or raw. You can store the puris for upto 5

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak