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Photo of Five Layered Puri by arvinda visani at BetterButter
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Five Layered Puri

Oct-12-2017
arvinda visani
25 minutes
Prep Time
45 minutes
Cook Time
7 People
Serves
Read Instructions Save For Later

ABOUT Five Layered Puri RECIPE

This dish is Gujarati dish, is made for Diwali festival

Recipe Tags

  • Medium
  • Diwali
  • Indian
  • Frying
  • Snacks
  • Low Fat

Ingredients Serving: 7

  1. All purpose flour/plain flour/maida 2 cups
  2. Hot oil 2 tablespoon
  3. salt to taste
  4. Food colours ( red, blue, green and yellow )
  5. oil for frying
  6. Ingredients for Paste. 1/4 cup of custard powder 1/4 cup
  7. ghee 2 tablespoon

Instructions

  1. Add sieved flour, salt and ghee to the bowl and mix properly.
  2. Divide flour mixture into 5 parts
  3. To one portion add red colour and mix properly and Knead dough with help of warm water ( it should be like Paratha dough). Keep aside
  4. To second portion of flour mixture add green colour and mix properly. Knead dough with help of warm water and keep aside
  5. To third portion of flour mixture add blue colour and mix properly and knead dough like Paratha with help of warm water and keep aside
  6. To fourth portion of flour mixture add yellow colour and mix properly. Knead dough like Paratha with help of warm water and keep aside
  7. Fifth portion keep like that and knead dough and keep aside
  8. Cover all dough with lid and keep aside for 30 minutes
  9. Take 1/4 cup of custard powder in a bowl and mix it with 2 tablespoon of ghee and keep aside
  10. Make 10 equal balls out of all dough
  11. Roll each portion into thin circle and keep aside
  12. Spread custard powder and ghee paste equally on each chapati.
  13. Cover with the second chapatti on which you spread some rice flour and ghee paste
  14. Continue doing this until you have made and layered 5 chapatis.
  15. Spread custard powder paste on top of layered 5th chapati and turn the chapatti inwards from one edge and make a roll.
  16. Cut the roll into small circles.
  17. Take each circle and roll out it like small poori
  18. Once all the pooris are rolled out, heat the oil in a kadai and deep fry them in batches till it gets golden brown
  19. Remove them on absorbent paper and let them cool down completely
  20. Store them in an airtight container and have them with masala tea

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BetterButter Editorial
Oct-13-2017
BetterButter Editorial   Oct-13-2017

Hi Arvinda, Your recipe is currently hidden from public view. Kindly mention each steps and ingredients to prepare this recipe in separate lines. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe. Thanks!

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