Curd Puri


Added to 3 cookbooks   This recipe has been viewed 8716 times

What makes this simple curd puri recipe exciting is the addition of humble curd in to the puri atta dough. The puris are deep fried and then enjoyed as breakfast or snack with pickle or aloo curry.

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Curd Puri recipe - How to make Curd Puri



Preparation Time: 5 mints   Cooking Time: 20-25 mints   Total Time:    
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1 cup rice flour (chawal ka atta)
350 ml sour beaten buttermilk
6 green chillies, chopped
1/2 tsp mustard seeds ( rai / sarson)
1 sprig curry leaves (kadi patta)
1 pinch asafoetida (hing) (optional)
2 tsp chopped coriander (dhania)
salt to taste
2 tsp oil for tempering
oil as required for deep frying.

  1. Heat oil in a thick bottom vessel.temper with mustard seeds and curry leaves,
  2. Add the green chillis and hing
  3. Then pour the butter milk add salt and coriander and mix
  4. When the buttermilk starts boiling pout the flour in the centre(do not stir).close lid.
  5. Remove the lid after 5 mints.and mix well until there are no lumps.bring down.
  6. When warm make lemon size balls and flatten this balls in 1/4"inch thick circles.
  7. Heat oil nd deep fry in oil until light golden brown in color.
  8. Serve hot.

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This recipe was contributed by sharadakota on 24 Dec 2003

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