Coconut Puri

This was a surprise. I make things sometimes expecting them to be just ok and then they turn out to be quite nice. That is the kind of surprise I like. This recipe falls in that category.

Flaky puri with a lovely coconuty filling which has a hint of earthiness due to the addition of besan. Do try it some day.

Ingredients

Dough

2 cups of refined flour,

1 cup of whole wheat flour,

2 tbsp of oil,

1/2 tsp of salt

Filling

1 cup of finely grated coconut,

1/2 a cup of gram flour,

¼ tsp of mustard seeds,

A pinch of asafoetida,

Sliced green chillies to taste,

Red chilli powder to taste,

1 tsp of finely chopped or grated ginger,

Few curry leaves,

Salt to taste,

1 tbsp of oil

For Frying

Oil for deep frying

Method

Mix maida, wheat flour, salt and oil. Add water as required and knead it into a firm dough.

To prepare the filling, heat the oil in a pan and add the mustard seeds and asafoetida. Once the mustard seeds splutter add the green chilies, ginger and curry leaves. Fry this for about a minute and then add the grated coconut and gram flour. Saute till the entire mixture starts smelling aromatic. Switch off the heat and let it cool. Now add the salt, red chilli powder and about ½ tbsp of water. Divide this into balls.

Divide the dough too into the same number of balls as the coconut balls.

Roll the dough ball into a small flat disc shape and place the coconut ball in the center. Collect the sides together and secure so you get a ball of dough with the coconut ball in the center.

Roll it out into small puris.

Deep fry in hot oil till puffed and golden in colour.

Serve this with a chutney of your choice. It can also be served just with tea.

It is a good option for breakfast when you are feeling indulgent.