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Theek puri
Theek puri or theek rotti means spicy puri which tastes spicy and tasty.This is a traditional GSB breakfast which is prepared in most of the GSB homes.In Mangalore,Ideal cafe used to serve the best Theek roti with bhaji for a short time and it used to be Santoshi’s favorite dish. Taj mahal restaurant is very famous for its theek rotti since many many years.There they serve either with bhaji or sheera. Most of the Mangalorean men enjoy their breakfast or tea in this restaurant daily ,just like a tradition.I prepared this as my Sunday special breakfast today,both my kids and my hub enjoyed it thoroughly as I fried the puris and served hot and fresh, directly from the frying pan to their plate.Somehow managed to take few shots as usual.There are few simple variations in preparing this dish which I will post as and when I prepare the same.
Ingredients:
Water-1 cup
Salt-1/2 tsp
Sugar-a pinch
Green chilly-3
Coriander leaves-few,
Whole wheat flour-2 cups (approx)
Oil-to deep fry
Method:
- Mince green chillies and coriander leaves in the blender.
- Take the water in a broad vessel and add salt and sugar and dissolve it.
- Add the green chilly mince and add keep adding flour as much as needed and make a medium stiff dough.
- Don’t add all the flour at once,I added as much as the water could hold the flour.
- Cover and keep it aside for 30 minutes.
- Punch the dough again and pinch small balls from the dough,roll it into round discs,thinly.
- Heat oil and drop the puris in hot oil and use a perforated ladle and press at the centre of the puri immediately after you drop the puris in oil,in order to get a puffed puri.
- Use a kitchen towel to drain the excess oil once the puris are fried and then serve it hot with Potato bhaji and filter caapi(coffee).
My notes:
Don’t roll it very thick or else the puris will become soggy and wont puff up.
I prepared Sukka batata bhaji(dry potato bhaji) as the combination.
Theek rotti s wont get puffed much as a normal puri,so do not worry.
nice spiced puri
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