Name: Eggplant Masala Puri recipe by Sujata Hande-Parab at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Wheat Flour – 1 cup; Maida/ Flour – ¼ cup; Eggplant/Brinjal/Baingan (microwaved or steamed or roasted and mashed) Paste–¼ cup; Crushed Jeera – ½ tbsp.; Crushed carom seeds; Red chilli powder – ½ tsp; Thick curd – 1tbsp; Salt to taste; Oil – 1tbsp + 2cups for frying; Water- 1 tbsp. as or if required for kneading

Ingredients Serving: 4

Wheat Flour – 1 cup
Maida/ Flour – ¼ cup
Eggplant/Brinjal/Baingan (microwaved or steamed or roasted and mashed) Paste–¼ cup
Crushed Jeera – ½ tbsp.
Crushed carom seeds
Red chilli powder – ½ tsp
Thick curd – 1tbsp
Salt to taste
Oil – 1tbsp + 2cups for frying
Water- 1 tbsp. as or if required for kneading

Instructions

Wash Eggplant or Brinjal. Make a few vertical slits on eggplant with the help of knife and apply some oil on it.Roast them on gas as a whole or in oven. Drizzle some oil, sprinkle some salt and microwave it for 8-9 minutes or until tender.
If using gas, keep turning sides of eggplant in between. Wire rack can also be used while roasting on gas
Once cooled, peel it off and blend it using blender.
In a bowl take wheat flour, Maida, salt, oil, crushed jira and carom seeds, red chilli powder, curd, Eggplant paste. Mix well.
Add water only if required and knead it into a stiff dough.
Cover and keep aside for 20-30 minutes.
In a wok, heat oil.
Take small portion of dough and make a ball.
Grease rolling board with little oil.
Place a ball and Roll evenly from all the sides. It should be little thick.
Fry Puris on medium low flame from all the sides till golden brown.
Serve hot with bhaji or Chole.

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