Bun Puri with pumpkin & grated jaggery

          

Pumpkin puri

Ingredients:-
Pumpkin ( with orange skin) – 1 cup, grated
Thick curd – 1 cup
Powdered/ grated jaggery – 1/2 cup / to taste
All purpose flour – 2 3/4 cups
Pepper powder – 1/2 tsp
Oil – 4 tsp + as needed to deep fry
Salt – 1 tsp
Baking soda – 1/2 tsp

Method:-
Heat 2 tsp of oil & saute the grated pumpkin on medium high heat for 2 minutes. Let cool.

Add the powdered jaggery, pumpkin, baking soda, pepper powder & salt to the curd & mix well.

Add the flour little by little till you get a slightly stiff dough ( it should be harder than the chapathi dough).

Add 2 tsp oil & knead well. Apply little oil on the kneaded dough & keep covered for 3-4 hours / better overnight in your fridge for fermentation.

Divide the dough into small balls ( these should be of the same size as that of puris) & roll out ( it should be a bit thick to puff up).

Deep fry the rolled out puris in hot oil. Drain on kitchen towels. Serve hot.

Sweet Bun Puri / Banana Puri

          

Sweet Bun Puri

Ingredients:-
Thick curd – 1 cup
Powdered sugar – 1/2 cup
All purpose flour – 21/2 cups
Pepper powder – 1/2 tsp
Oil – 2 tsp + as needed to deep fry
Salt – 1 tsp
Baking soda – 1/2 tsp
Ripe kerala banana – 1, mashed well

Method:-

Add the powdered sugar to the curd & stir till the sugar dissolves completely. Add the mashed banana, salt, pepper powder & baking soda & mix well.

Add the flour little by little till you get a slightly stiff dough ( it should be harder than the chapathi dough).

Add 2 tsp oil & knead well. Apply little oil on the kneaded dough & keep covered for 3-4 hours.
Divide the dough into small balls ( these should be of the same size as that of puris) & roll out ( it should be a bit thick to puff up).

Deep fry the rolled out puris in hot oil. Drain on kitchen towels. Serve hot.

Source :- Vanitha magazine