| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Tweet |
Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.
Colorful and gluten free rainbow puris are excellent take alongs. Make the dough the previous evening and refrigerate it.. Pull it out at least half an hour before you plan to make the puris. You will be surprised at how quick, easy and great tasting they are. Pack them for a school lunch or even carry them on a road trip. They remain soft for a few hours when placed in an insulated container. If you eat them the next day, then all you do is microwave them for a few seconds and they are as good as freshly made!
Ingredients:
Makes 10-12 puris
Basic Gluten Free Flour Mix – 1 cup (click here for recipe)
Carrots – 1/2 cup, very finely chopped or grated in food processor
Cilantro (Coriander Leaves) – 2 Tbsp, finely chopped
Green Chilies – to taste or optional, finely chopped or red chilli powder to taste.
Cumin Seeds – 1 tsp
Oil – 1 tsp
Salt – to taste
Water – 1/3 cup
Rice Flour – 2 Tbsp, for dusting.
Oil for deep frying
Method:
1. Mix all ingredients in a bowl, except water.
2. Slowly add in water as you knead, making sure that the dough is medium soft and smooth. You may need to adjust the quantity of water a little.
3. Knead well—all gluten free flours require extra kneading.
4. Drizzle a little oil on the dough to coat, cover and allow it to rest for at least 15 minutes.
5. Divide dough into 10 balls or more, if you want smaller puris.
6. Place rice flour on a plate nearby.
7. Take one ball, flatten slightly with your palms and dust it lightly with rice flour.
8. Place it on rolling surface and roll with rolling pin into a small round a little thicker than chapattis. It is not necessary to use plastic wrap while rolling puris, the way we do for gluten free chapattis.
9. Roll out each ball separately and place rolled out puris on a clean plate.
10. Meanwhile, heat oil in a small wok.
11. Test for readiness by dropping a small portion of dough into it. It should sizzle and rise to the surface.
12. Carefully slide puri into the hot oil.
13. Press the puri gently into the oil, then move the frying spoon in such a way that the oil from the sides gets poured over the puri, as it cooks and balloons a little.
14. Flip the puri on to the reverse side and allow it to cook in the oil for 10 seconds or so.
15. Flip again and make sure that both sides of the puri are golden brown.
16. Remove from wok and place on paper towel so that excess oil drains away.
17. Repeat steps until all puris are fried.
Notes:
These puris will not balloon as much as plain puris because of the heaviness of the flour.
Our colorful rainbow puris taste so good, you’ll find yourself making a larger quantity for the whole family.
A vegetable accompaniment is not a must. You could try these with a favorite chutney if you wish. But they are great just by themselves too!.
| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Pin It | Tweet |
|
 Stay informed |
 |
Similar Recipes:
- Puri / Poori
Puris are such a treat to the eyes and to the taste buds. The sight of a well puffed up Puri excites everyone (not just...
- Puri for Pani Puri
Pani Puri is one of the most loved Indian street foods or “chaat”. The puri (small, round, crispy puffed shells made from semolina) is stuffed...
- Gluten-free Chapati
Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist. The information on this website is provided for educational and entertainment purposes only, and is not...
- Gluten-Free Basic Flour Mix
Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist. The information on this website is provided for educational and entertainment purposes only, and is not...
- Dahi Sev Puri (Chaat)
Dahi Sev Puri is a popular variety of Indian “street food” known as “Chaat”. It is similar to Papdi Chaat in it’s ingredients except that ...
Youtube
Facebook
Twitter
Orkut
October 7th, 2011 at 7:53 pm
The puris look very appetizing. Thank you Mangala Aunty. Will the puris turn out soft if we use regular chapatti flour?
[Reply]
mangala deshmukh Reply:
October 8th, 2011 at 1:29 am
Sure they will!
[Reply]
October 8th, 2011 at 10:22 am
nice healthy puris. we can also make parathas from it. thanxs for the recipe mangla aunty.
[Reply]
October 8th, 2011 at 5:03 pm
Hi Hetal and Anuja,
I am a big fan of your cooking. I have tried lot of your recipes and simply loved them. I was wondering you can share the recipe of Lemon Coriander soup (without using soy sauce) which we get in India.
Thanks
Zeenal
[Reply]
October 8th, 2011 at 5:30 pm
Nice puris I am thankful to our nice Aunty for sharing it with Anuja and Hetal. Jai Shri Krishna
[Reply]
October 8th, 2011 at 8:14 pm
Since I can’t eat fried food much is it possible to make them like parathas.Please answer this question as it may apply to alot of people like myself.Thanks !
[Reply]
mangala deshmukh Reply:
October 9th, 2011 at 8:31 pm
You can roll out rotis abd make them on a tawa. Do try and let us know. I am sure they will turn out well.
[Reply]
October 9th, 2011 at 10:29 am
Very tempting and nutritious. Will definitely try it. Thanks all three of you for bringing so much of fun, nutrition and colour in to our kitchens.
[Reply]
October 10th, 2011 at 3:54 pm
Hi,
puris luk yumm…But,I are not allergic to gluten food, so can we have this flour regularly..?
Laxmi
[Reply]
hetal Reply:
October 11th, 2011 at 7:27 pm
Hi Laxmi,
Yes, this flour can be consumed by anyone…with or without allergies.
[Reply]
October 11th, 2011 at 2:23 pm
Please post some sweets recipes like burfi for Diwali.
[Reply]
October 11th, 2011 at 6:41 pm
Love this nutritious recipe. Can’t wait to try it!
[Reply]
October 14th, 2011 at 9:58 am
wow!!!!! this looks yummy………i also want to know the greenchilli recipe which appears at 10 seconds of the video
[Reply]
hetal Reply:
October 19th, 2011 at 2:01 pm
Hi Arthi,
The green chilies are part of the seasoning for Khamman.
[Reply]
arthi Reply:
October 22nd, 2011 at 7:10 am
i thought it was some sort of chilli pickle ……..anyway thanks for the reply ….
have a nice weekend .
[Reply]
October 14th, 2011 at 3:53 pm
can u pl tell me some ideas abt kids lunch.?
[Reply]
hetal Reply:
October 19th, 2011 at 2:03 pm
Hi Khushboo,
Here are some ideas: http://showmethecurry.com/tips/lunch-ideas-for-school-and-more.html
[Reply]
October 16th, 2011 at 5:08 pm
I could not find the receipe for the Gluten free flour on your website. Could you please email me how to make gluten free flour.
thanks
[Reply]
hetal Reply:
October 19th, 2011 at 3:03 pm
Hi Babita,
Here it is: http://showmethecurry.com/allergy_free/gluten-free-basic-flour-mix.html
[Reply]
October 17th, 2011 at 11:54 pm
Hetal and Anuja,
I tried the foccasia bread recipe you showed and it was indeed awesome. My kids loved it a lot.
Thank you for the lovely and simple recipe. You guys are awesome. I keep watching recipes from your website and have also tried many of them. Keep up the good work and keep posting more recipes.
good luck
Rupali
[Reply]
hetal Reply:
October 19th, 2011 at 3:10 pm
Thanks so much Rupali!
[Reply]
November 20th, 2011 at 11:56 am
Hi,
Can you give me some information about Corn Flour and Cornstrach, is they are same ???
and can we make these puri’s with regulat atta???
Thanks.
Prati
[Reply]
hetal Reply:
November 21st, 2011 at 12:15 am
Hi Prati,
In India, corn starch is known as corn flour. They are both the same. Corn meal is actual corn kernels that are ground up into a flour. This is different. We have not tried this recipe with regular atta, but it should work just fine.
[Reply]