Wheat flour or multigrain atta 3 cups
Rava/Sooji 1/2 cup
Salt 1/2 spn
Spinach 1 bunch
Sugar 1/2 spn optional
Oil as required
Take a blender put the spinach and blend well
If u don’t hav blender use mixi to blend
Add wheat flour, salt, sooji, sugar..
Knead well
Make it as poori dough
Apply oil to keep the moisture ..
Make small balls ..
Meanwhile Keep the oil hot enough in a kadai..
Roll the balls into fine shape..
Deep fry both sides until it cooks well..
Serve hot with desired gravy..
All purpose flour 2 cup
Rava 3 tspn
Sugar 1 spn
Salt 1 spn
Curd 1/4 cup
Baking soda 1 pinch optional
Oil for deep frying
In a mixing bowl take all the ingredients except oil..
Add water little by little and knead it into a soft dough..
Not too tight or too loose..
Let it rest for 15 to 20 minutes or more..
Make small balls..
Roll it into poori shape..
Deep fry both sides in hot oil..
Serve hot with chole (channa masala)..
Carrot poori
Wheat flour or multigrain atta 3 cups
Salt 1/2 spn
Carrot 2 big
Oil as required
Take a blender put the diced carrots and blend well
If u don’t hav blender use mixi to blend
Add wheat flour salt
Knead well
Make it as poori dough
Apply oil to keep the moisture
Make poori
Egg curry
Egg 4
Onion 3
Coconut 1/4 cup
Corriander powder 3 spn
Chilli powder 1 spn or u can use green chilli instead of chilli powder
Oil 1 spn
Turmeric 1/4 spn
Curry leaves
Mustard
Salt
Boil the egg
Mean while fry the coconut, corriander powder and chilli powder with one spn of oil
Keep it cool
Add some water and grind it
Heat oil in a pan
Add mustard and curry leaves
Add thinly sliced onions
Fry till golden brown
Add turmeric
Add the paste and add water as required
Use less water the gravy should be thick
Add salt
Slit the eggs add that too in the gravy
Cook in medium flame until oil separate from the gravy
This gravy suitable for poori chapthi idiyapam or any tiffin items
And its easy to prepare
Dried peas 2 cups
Tomato 1
Ginger garlic paste 1 spn
Turmeric Powder 1/2 spn
Chilli powder 2 spn
Salt
Garam masala 1 spn optional
Chat masala optional
Oil 2 spn
Onion finely chopped 1
Grated carrot 1 cup
Finely chopped corriander leaves 1 cup
Sev 1 cup
Papdi or puri for bhel ready made few
Lemon 1
Soak dried peas overnight or atleast 4 hrs
Pressure Cook the peas
Heat oil in a pan
Add ginger garlic paste
Add tomatoes
Fry well
Add salt and spice powders
Once raw smell leaves add cooked peas
Fry for few mins
Now take a serving bowl or foil tray
Pour the peas gravy at the bottom
Add chat masala (sprinkle with spoon) optional
Add the following items as layers
Papdi
Onion
Carrot
Corriander leaves
Sev
Again onion and carrot
Squeeze lemon juice on the top of it..
Mix little by little before serving
Yummy delicious masala puri ready to serve..
It will be more tasty when its hot 😋😋😋
All purpose flour (Maida) 1 cup
Rava 1/4 cup
Salt 1/4 spn
Sugar 1/4 spn
Water 1/2 cup or less
Oil for frying
Mix flour rava salt sugar in a bowl..
Add 1 spn oil if needed..
Make it as fine dough..
Cover and Keep aside for 5 to 10 minutes..
Make small balls. Use a puri press or do it hand to make puri shape..
Deep fry in hot oil..
All puri’s will come nice and fluffy if the kneading is gd.. This is really soft and crispy..
Serve hot with desired gravy..
Cooking for passion 
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