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Kachu and Phulia puri

Jan-26-2018
Krupa Shah
540 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kachu and Phulia puri RECIPE

This is a dinner special item of south Gujarat. Kachu in Gujarati means raw. So the if you eat anything in raw state it retains all its nutritional value and is healthy too! So kachu is a sabji that is not cooked. Phulia is a type of a puri which is thick than normal puris and its dough is fermented before making them... Phulia means puffed up!

Recipe Tags

  • Veg
  • Easy
  • Others
  • Gujarat
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For Kachu
  2. 1&1/2 tbsp groundnut oil
  3. Salt to taste
  4. 1/2 tsp haldi powder
  5. 1/2 cup finely chopped green garlic
  6. 100 g crumbled paneer
  7. For phulia puri
  8. 1 cup whole wheat flour
  9. 1 cup maida
  10. 1 tsp chilli flakes
  11. Salt to taste
  12. 1 tbsp sugar
  13. 1&1/2 tsp green chilli paste
  14. 1/2 tsp mixed herbs
  15. 1/2 tsp white til
  16. 1 tsp instant yeast
  17. Luckwarm mixture of water and milk as required for kneading the dough
  18. Oil for deep frying

Instructions

  1. For Kachu - Except for paneer mix all the other ingredients mentioned in a bowl. Keep it aside for almost 8-10 hours.
  2. After 8-10 hours added crumbled paneer to it and mix it properly. Let the paneer absorb flavours for atleast 1 hour.
  3. Serve it after an hour. Kachu is ready...!!! We can also use boiled and smashed potatoes instead of paneer.
  4. For Phulia puri - Mix all the ingredients of Phulia and knead a dough like paratha using the luckwarm mixture. Keep this dough for proving for about 1-2 hours till the dough doubles.
  5. After that make balls of the size of parathas and roll them to the size of a small puri. These puris have to be thick than normal puris.
  6. Deep frying the Phulia puri on medium heat.

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Manju Gupta
Jan-29-2018
Manju Gupta   Jan-29-2018

Nice one.

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