Pakatali Puri – Marathi Recipe

Instructions

For Dough:

• Take rava in a dish. Add salt and oil. You can add hot oil if you want. Mix well.
• Add a little milk at a time and make dough of it. Dough is ready.
• Dough should be a bit thin as rava will absorb the milk and the dough may become dry.
• Cover and give it a standing time of 1 1/2 to 2 hours.

For Satha:

• In a bowl, take ghee. Beat the ghee well.
• Ghee should be soft and lose its coarse texture.
• It should be light and fluffy like cream.
• Add corn flour and mix well. Satha is already.

For Sugar Syrup:

• Heat a pan on medium heat. Add sugar and water.
• Increase the heat to medium high. Let the sugar melt and bring it to boil.
• Lower the heat to medium again.
• Cook for another 4-5 minutes or until single stranded syrup is formed.
• Turn off the heat. Sugar syrup is already.

For Puri:

• Take a small ball out of the dough. Break down the remaining dough into small chunks, put them in a blender jar and blend it.
• Pour it out into a bowl. Knead the dough once again.
• Take another ball and put it in a blender jar, add red food color. Blend it.
• You will have 2 balls of dough, 1 white and another red.
• Knead the dough again. Divide the bigger white dough into 2 portions.
• Heat oil in a pan.
• Roll one ball into chapatti. The chapatti should be thin. You don’t need to apply oil or dry flour while rolling the chapatti.
• Put the ready chapatti into a dish and cover. Roll the remaining dough into chapatti.
• Take white chapatti. Spread the satha (Mixture of ghee and corn flour) evenly on it.
• Put the red chapatti over this chapatti and spread satha over it.
• Put the third and last chapatti over this red chapatti. Spread satha over this chapatti too.
• Make a tight roll of the chapatti. Roll it evenly and pull a bit from both sides.
• Cut the roll into small pieces that is latya. Put the latya into a bowl and cover.
• Take one lati, put layered side facing up and roll into a small disk i.e. puri.
• Put the puri aside and cover. In similar way, roll out all puries.
• When oil is enough hot, drop puri into it.
• Fry the puri on low heat and press it at the intervals so that it will get nice layers.
• Flip over and fry from another side as well. Do not change the color of the puri.
• Take out of the oil, drain excess oil and drop them into hot sugar syrup.
• Flip over. Syrup should be well absorbed in the puri. Keep the puries in the syrup for about 2 minutes.
• Remove them from the syrup.
• Fry the puri on low heat.
• The syrup should not thin or runny. It should be thick so that when we drop fried puri in syrup, it retains its crispiness.
• To keep the syrup thick, prepare single stranded syrup and let it cool down.
• Just before dropping fried puries into syrup heat the syrup a bit.
• Crispiness of the puri retains for about 4-5 days.