March 8, 2012
No Fry Sweet Puri
This vaguely has been adapted from my earlier recipe which happens to be one of my favorites. This is a healthier version and has layering in the puri itself. These puris are crunchy and sweet. Almost like a cookie.
The rose flavoring is by far the best when it comes to fried (in this case -baked) sweets dunked in sugar syrup. You may add other flavorings like saffron, almond,or even vanilla if you don't have the suggested flavoring in your pantry.
Lastly, make sure it is not too brown when it is baked. I removed mine when it was slightly golden in color. The layers give a parotta texture to it and ensures even baking.
No Fry Sweet Puri
Whole wheat flour/Atta - 2 cups
All purpose flour - 3 tbsp
Salt - 1/4 tsp
Sugar - 1 tsp
Baking powder - 1/2 tsp
Oil - 1 tbsp
Water - For the dough
Sugar - 1 1/2 cup
Water - 1/4 cup
Rose essence - 2 drops
Cardamom - A pinch
Melted butter/Ghee - 3 tbsp
Rice flour - 1 tbsp
Sliced Almonds- For garnish (optional)
Mix the melted butter/ghee and the rice flour and set aside.
Mix the flour, baking powder, salt and sugar in a mixing bowl. Add the water and knead to a dough. Add the 1 tbsp of oil and knead for about 5 min till the dough becomes soft.
Let it rest covered for 5 min.
Preheat oven to 375F.
Roll out the dough into a large circle and about 1/4" thick using a rolling pin. Spread a thin layer of the butter+ rice flour mixture. Let it sit for 2 min.
Then roll the dough from one side to form a tight log. Cut into 1/2 inch thick pieces. Flatten each one with you palm.
Roll out each round into 3" diameter circles. Lay them on a cookie sheet that has been sprayed with non-stick spray. It would look something like this.
Bake at 375F for about 8-10 min or until golden.
Flip it over and bake for another 8-10 min. Both sides should be golden brown in color.
While the puris are baking in the oven, heat the sugar and water in a pan and bring it to a boil. To prevent crystallization, you may add a couple of tablespoons of corn syrup.
When the sugar reaches soft ball stage/one-string consistency, turn off the heat and add the rose essence and cardamom.
Dip the puris one by one in the sugar syrup and let it dry on a sheet.
You may garnish with sliced nuts and saffron if you have some on hand.