Monday, 12 August 2013

GULACHI KADAKNI / GULACHYA KADAK PURYA / गुळाची कडकणी


GULACHI KADAKNI/ GULACHYA PURYA / गुळाची कडकणी 

INGREDIENTS

Jaggery / gul
250 gms
Wheat flour/ atta
Approx 2 cups + if req
Water
½ cup
Oil
1 – 2 tsp + for frying
salt
A pinch


METHOD:

1.       Dissolve the jaggery in water. Add salt.

2.       Bring it to a boil. Switch off the flame and slowly add in the wheat flour to the hot jaggery water till it forms a doughy consistency.

3.       Remove the dough on a platform when it is still hot and knock it down to form pliable dough.

4.       Apply a little oil on your hands while knocking down the dough. Use plastic gloves while handling the dough.

5.       Form into balls. Roll them with a rolling pin to form a flat roti. Cut rounds with a small katori or a cutter.

6.       Deep fry the puris in hot oil on medium flame. Be careful as the puris can burn easily because of jaggery.

7.       If you like hard but crispy puris then boil the jaggery water to 1 string consistency before adding in the flour to make a dough.

8.       If you like them soft then don’t heat the jaggery water at all. Add the flour into the water when the jaggery has dissolved to make a dough.