Let me start off by asking, How are you all? I’ve been away from blogging for almost a month or more and while I sit and type this post, I’m not too sure how frequently I would post. All the plagiarism issue has left me shaken somewhere and I must confess, I’m a bit worried too as I do not know how many more have copied my work which I’m not yet aware of..
On a positive note, I’m enjoying the weather of my city. It’s absolutely wonderful. The temperature has come down and days have become very comfortable. There’s a nip in the air and I absolutely love the caress of the cool breeze on my face when I stand in my balcony. I also love the way the breeze fondles my hair and makes it look unkempt. When I come out of my apartment I can feel the sudden gush of air hitting me and for a few seconds that chilling effect causes goose bumps all over my body. I look forward to my walks in the campus without perspiring and I chuckle in my heart when I see people wearing sweater and muffler to beat the drop in temperature, for them this is winter as they are used to living in high temperature and humidity but for me this is the perfect weather and I just wish it stays like this for ever..
It’s also monsoon time here, though it hasn’t rained much due to which we are facing power cuts again. But the drop in the temperature and the little pitter-patter that one experiences is good enough to sip in hot drinks, whether a bowl of soup at nigh or hot tea/ coffee in the evening. And one does need munchies to go with the tea or coffee..right?
The flaky munchies that I’m sharing today are not only perfect with a cup of hot beverage but they make perfect festive treat. Ever since I’ve tried them, they have frequented my kitchen. These not only look beautiful with their layered texture but are crunchy and crispy too. When you bite into them, a spice bag of flavours explode on your palate. These can also be eaten as a chaat along with yogurt and chutneys and can make a good appetiser for parties..
Khasta Parat Puri
Preparation Time:1hr-20mins | Frying time per batch: 6-7mins | Yields: 25-30 pieces | Difficulty level: Moderate
(recipe adapted from cookery show)
1cup all purpose flour/maida
1tbsp semolina/ rava
1tbsp molten clarified butter/ghee
salt to taste
1/2tsp white pepper powder
Dry Spice Mix
1tsp red chilli powder
1/2tsp roasted cumin seed powder
1tsp black salt powder
1/2tsp dry mango/ amchoor powder
For Satta or Layering
1tbsp chilled ghee/clarified butter
1to1-1/2tbsp rice flour
Refined oil for deep frying
Knead the dough using all the ingredients mentioned under dough, using water. The dough should not be too soft nor too hard. Leave it aside to rest for 1/2-1hour.
Mean while get the spice mix ready by mixing all dry spice ingredients.
Beat the chilled ghee with rice flour to make the satta. Ensure that the ghee is thick and not in liquid state.
Roll the dough into an oblong shape. Divide it into 3 equal parts.
Make balls and roll out each ball into a thin chapati. Spread the satta generously on the roti.
Start rolling the roti from one end to the other end tightly. Once completely rolled, move under the fingers to ensure that the ends are sealed.
Once rolled completely, give oblong cuts at 1inch intervals.
Expose the layered side of each cut piece and press lightly in the centre using the palm to open the layers.
Roll it lightly length wise once or twice just to make it slightly thinner.
Sprinkle some semolina on the rolled layered pieces (this step is optional).
Deep fry in sufficient refined oil, first on high flame for a minute and then simmer and fry till golden in color.
Remove on a kitchen towel to remove excess oil. Cool completely.
Sprinkle the dry spice mix. Store in an air tight container.
Finally coming to this month’s winner which I’ve picked randomly from Sowmya’s round up posted here. Thanks so much Sowmya for hosting the event and also to all the participants for sending in their recipes.