Stuffed Cauliflower Puris

by Tarla Dalal

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 79 cookbooks This recipe has been viewed 15067 times

What a wonderful way to eat cauliflower! When combined with peanuts and coconut, cauliflower sheds its unpleasant smell and comes across as a gourmet ingredient.

Add your private note

Stuffed Cauliflower Puris recipe - How to make Stuffed Cauliflower Puris

Tags

Jain Breakfast Puris Deep Fry

Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins Makes 4 servings
Show me for servings

Ingredients

2 1/2 cups whole wheat flour (gehun ka atta)
1/2 tsp turmeric powder (haldi)
1 tbsp ghee
1/2 tsp salt

To Be Mixed Into A Stuffing
1 1/2 cups finely grated cauliflower
1/2 cup freshly grated coconut
1/4 cup roasted and coarsely crushed peanuts
2 tsp finely chopped green chillies
2 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients
oil for deep-frying

For The Sweet and Sour Sauce
10 to 12 green chillies , cut lengthwise
1/2 cup jaggery (gur)
3 tbsp tamarind (imli)
1/2 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tbsp oil
salt to taste

Method
For the sweet and sour sauce

Soak the tamarind in ½ cup of water. Strain and squeeze out the tamarind water.
Mix the tamarind water, jaggery and green chillies. Boil on a low flame for a few minutes. Keep aside.
Heat the oil and add the mustard seeds and fenugreek seeds. Cook until the fenugreek seeds become red. Pour over the sauce.
Boil again for 2 minutes. Keep aside.

For the dough

Mix all the ingredients and add enough water to make a soft dough.
Knead for 5 minutes and divide the dough into 32 equal portions.
Roll out each portion in to small puris. Keep aside. .

How to proceed

Divide the stuffing mixture into 16 equal portions.
Spread a one portion of the stuffing mixture on one puri and put another on top.
Stick the edges, applying a little water if necessary. Roll once and keep aside. Repeat with the remaining puri to make 15 more puris.
Deep-fry in hot oil till they puff.
Serve hot with the sweet and sour sauce.