Mysore Puri

This is a type of puri that has a distinct flavour and it melts in the mouth. It is served with potato curry, either made with tomatoes, or as a stew. We had it for the first time in Manipal during early 80’s, I took the recipe then and there and have been making it ever since. Children used to love them, my husband likes so much that it is the fixed menu for his birthdays.

Ingredients:

(For 9 puris)

-  2 cups Refined flour

-  2 slices of bread

-  2 boiled potatoes

-  2 tsps ghee or oil

-  Salt to taste

-  Water
-  Oil for frying

Instuctions:

-  Dip the slices of bread in water, take out, squeeze out excess water and keep aside.

-  Mash the boiled, skinned potatoes

-  Add both of these, salt and ghee to the refined flour and mix together nicely.

-  Keep on adding water little by little and knead into stiff dough.

-  Divide the dough into nine portions; spread each one (using dry flour to prevent sticking) into round and deep fry on medium heat.

-  Serve with potato curry and raita
8 April 2020
Today we had Mysore puris with Potato curry with American sweet corns added to it.