I am a big fan of puris. Though in Assam we have luchis, which are lighter and fluffier flatbreads, I don’t mind puris as well. India serves its people so many varieties of puris. Spinach, masala, potatoes – there is something for everyone! But have you ever heard of masala paneer or cottage cheese puri?
Well, I had not either till I experimented with these whole wheat paneer puris one day. The results were so fabulous that it took me by surprise. These puris are not just yummy, but so crunchy and perfect. It is just one of my best discoveries and it will blow you away too, I promise.
So let’s get straight to the recipe without any delay:
Preparation time – 30 minutes
Cook time – 20 minutes
Serves – 3-4 people
- 250 g whole wheat flour (atta)
- 1 tbsp ghee
- 200 g paneer (cottage cheese)
- 2 tsp Kashmiri red chili powder
- 50 g coriander leaves, finely chopped
- 2 tsp carrom seeds (ajwain)
- 1 tsp garam masala
- Salt to taste
- 2 tbsp Kasuri methi or dried fenugreek leaves
- Water for kneading
- Refined oil for deep frying
- Grate the paneer and add it to the whole wheat flour in a mixing bowl. Mix the two together gently with your fingers, forming a light crumble.
- Add the ghee and mix it well with the flour.
- Mix the salt, carrom seeds, red chili powder, fenugreek seeds, chopped coriander leaves and garam masala to the flour and paneer mix. Combine everything well with your hands.
- Add water at room temperature, little by little, till a soft dough is formed. Add water in intervals, to ensure the dough doesn’t get too sticky. You will not need too much water because the cottage cheese will release some water into the dough as well.
- Once the dough is ready, rub it with some oil on all sides. Cover and keep it aside for 30 minutes.
- Make small rounds with the dough. Roll them out with a rolling pin into small puris. Don’t make them too thick or thin.
- Heat oil in a kadhai. The oil should be enough that the puri gets completely immersed in it.
- Once the oil is hot, fry the puris. Press it with your cooking spoon and let the puri get immersed in the oil. Flip the puri and cook both sides.
- Enjoy hot and crispy with chole, raita, subzi or gobble them up just like that!
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And as always, happy cooking! <3