Saturday, 30 June 2012


The first two recipes being posted today are favourites of Smt. Lakshmibai Vaidya whom my mother, aunts and hence all of us lovingly call tai-atyabai.


Wheat flour                        1 big cup
Salt                                          tsp
Oil                                            3 tsp
Sour buttermilk                 approx. 50 ml
Sugar                                      100 gms
Water                                  50 ml (a few spoons to moisten the sugar)
Lime juice                           1 tsp
Oil (for frying)                    100 ml 

1) Add salt, oil and buttermilk to the wheat flour and knead into a stiff dough. Keep it covered under a cloth for 1 hour.
2) Reknead the dough well. Divide into equal small lemon size balls.
3) Roll out in the shape of small puris. You can also use a cutter or a katori for even shaped puris. Deep fry in hot oil.
4) Remove from oil and put the puris straight in the warm sugar syrup.
5) Remove them when the next batch of puris is out of the oil ready to be soaked in syrup. Place them in a plate which is kept at a slanting angle so that all the excess sugar syrup drains out.
6) Keep syrup warm for use as cold syrup will not coat the puris properly.

Sugar syrup-
Mix sugar and water and bring to boil. Keep on removing scum that forms on top to get clear syrup. Simmer to bring it to a little less than one string consistency.
Tip- If the syrup becomes a little thick, add little water and bring to boil. If the syrup is too thin it will make the puris soggy.