Monday, 26 May 2014

TIRANGI PURI / TRI COLOURED PURI


TIRANGI PURI / TRI COLOURED PURI

INGREDIENTS

GREEN DOUGH
Palak / spinach
½ bunch
Atta / wheat flour
3 – 4 tbsp approx
Maida / refined flour
1 tbsp
Ginger                
1 inch piece
Garlic cloves
5 – 6 cloves
Green chillies
2 – 3 nos
Roasted cumin pdr
¼ tsp
Ajwain / carom seeds
¼ tsp
Salt
T.T.
Oil
1 tbsp
RED DOUGH
Beetroot
1 no
Atta / wheat flour
3 – 4 tbsp approx
Maida / refined flour
1 tbsp
Ginger                
1 inch piece
Garlic
5 – 6 cloves
Red chilli pdr
½ tsp
Roasted cumin pdr
¼ tsp
Ajwain / carom seeds
¼ tsp
Salt
T.T.
Oil
1 tbsp
WHITE DOUGH
Paneer / cottage cheese crumbled (optional)
¼ cup
Atta / wheat flour
3 – 4 tbsp approx
Maida / refined flour
1 tbsp
Ginger                
1 inch piece
Garlic
5 – 6 cloves
Green chillies
2 – 3 nos
Roasted cumin pdr
¼ tsp
Ajwain / carom seeds
¼ tsp
Salt
T.T.
Oil
1 tbsp
OTHER INGREDIENTS
Oil
For deep frying

METHOD:



GREEN DOUGH

1.       Boil a pot of water, add the washed spinach leaves in it.

2.       Swirl them around a little. When they start to wilt a little and go soft remove them out with a slotted spoon in a colander.

3.       Pour cold water over it to stop further cooking. Drain it. This process in called blanching.

4.       Put the leaves in a grinding jar. Add in to it the ginger, garlic, chillies, cumin pdr, and 2 – 3 tbsp water and make it to a fine paste.

5.       Remove it out in a plate. Add salt and ajwain to it along with the maida.

6.       Add little at a time the wheat flour and knead into a stiff dough. Add flour only as much that will fit into the moisture of the puree. Apply little oil to the dough and knead well. Rest the dough for 10 – 15 min.

RED DOUGH

7.       Pressure cook the beetroot. Peel and cut into chunks.

8.       Put the chunks in a grinding jar along with ginger, garlic, chillies, cumin pdr, and 2 – 3 tbsp water and make it to a fine puree.

9.       Remove it out in a plate. Add salt and ajwain to it along with the maida.

10.   Add little at a time the wheat flour and knead into a stiff dough. Add flour only as much that will fit into the moisture of the puree. Apply little oil to the dough and knead well. Rest this dough too for 10 – 15 min.

WHITE DOUGH

11.   If you are using paneer then grind it to a smooth paste along with ginger, garlic, green chillies, and jeera pdr. Dry roast the paneer in a wide based pan till it gives out most of its moisture and comes together to form into a soft but not moist ball. Allow it to cool before using. If not then grind just the chillies along with ginger, garlic and jeera pdr.

12.   Add ajwain, salt, maida and wheat flour and knead into a dough using water. Apply oil, knead and rest the dough.

13.   Now all your 3 dough’s are ready.

ASSEMBLING

14.   Divide the dough into 2 equal parts and roll out one big chapatti each of the red, green and white dough.



15.   Keep the red chapatti at the bottom, over it keep the white chapatti and on top of both keep the green chapatti.


16.   Press them together lightly or with light hands you can also use a rolling pin just to merge them a little together.

17.   Now starting from one end start rolling all the 3 chapattis together like a swiss roll or how you would roll for alu vadi, continue rolling till the end.


18.   Lightly roll it on a flat surface the way you would roll about a rolling pin.

19.   Chill this covered for 30 min. remove it out.

20.   Cut into ½ - 1 inch thickness pieces. Depending on how thick your roll is.



21.   Take each cut roll piece and using your rolling pin again roll it to make a palm sized puri. Make sure you roll it with light hands so as not to disturb the layers in it.


22.   Deep fry in hot oil and serve with mango chutney. For mango chutney refer http://paripoornapaksiddhi.blogspot.in/2014/05/ambyacha-raita-mango-chutney.html






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