Kaankari

There are some dishes that we have grown up eating, that sometimes it doesn't seem special to be have them to eat. One such dish is the one I am sharing today. It is a Rajasthani sweet dish and it is made regularly at home by my Mom and MIL. I had never given much thought to it until recently, when I had to make it myself. It is simple and yet delicious. The gum grains puff up in ghee (clarified butter) and the resultant dish has melt in mouth texture. Don't use ghee sparingly here other wise it will be dry and will not taste nice.

I tried to Google for this recipe, but didn't get a single hit! May be it is called by different names by different people. Do let me know if you know of anything similar to this one.

Serves 2:

Ingredients:
1/2 cup wheat flour/atta
1/4 cup + 1 tbsp ghee
2 tbsp edible gum grains
3tbsp powdered sugar
5-6 peppercorns, optional
5-6 almonds roughly chopped

Process:

1. Heat a pan and add ghee. Keep the flame on medium high and add the peppercorns and the wheat flour. Stir continuously till the colour is a shade or two darker and it emanates a nice flavor of being roasted. At this point if you feel that mixture is looking dry then add another spoonful of ghee.
2. Turn the heat on high and add the edible gum grains and stir slightly. The grains will puff up. It will take at the most 2 minutes. When all the grains have puffed up remove it from heat and let it cool.
3. Once cooled add the sugar and almonds and stir gently.
4. Serve it warm or cold. You can garnish it with thin almond slices.

Linking it to Walk Through Memory Lane . This event is the brain child of Gayathri

Besan ki Puri ~ Crispy Chickpea Flour Crackers

These 'besan ki puri' is my childhood favorite. It was one of those special breakfast mom used to make once in a while and each of us used to get no more than 2. Fresh off the pan and served with a hot cup of ginger tea, it was unbelievably tasty. It keeps well for a few days, so whenever we went to Rajasthan to visit my grand parents during the winter holidays, it was made in good numbers for the train journey(from Assam it took 2 days in those day as there was no direct trains). I have made it on my own a couple of times and every time I call mom up to confirm the process and measurements. When I saw Gayathri's event -Walk through the memory lane, I thought to share this recipe.

Makes 8 
Click here for a printable version

Ingredients:

1¼ cup whole wheat flour.

¼ cup AP flour
2 tbsp oil
1 tsp salt.
Water to make the dough.

For the filling:

½ cup chick pea flour (Besan).
2 tbsp dried fenugreek leaves.
2 tsp coriander seeds lightly crushed
1 tsp red chilli powder.
3- 4 tbsp oil.
1 chopped green chilli or as per taste.
½ tsp turmeric powder
2 tsp water.
1 ½ tsp salt or as per taste.
Oil for shallow frying.

Procedure:

1. Mix whole wheat flour, AP flour, salt, oil and knead the dough using water as necessary. Dough must be a little tough as for the puris. Let it sit for 15 mins before rolling.

2. For the filling masala, heat a pan and add the oil. When the oil is ready, add the chick pea flour and heat it for 2-3 mins such the raw smell goes away. Do not overdo it, or the mixture will become very dry.

3. Turn off the gas and add all the spices. Sprinkle a few drops of water over the mixture and using your hand rub it to mix it well. The filling mixture should be moist yet crumbly. This is very important; otherwise it will be a little problem in rolling the puris with filling inside.

4. Now knead the dough well again and make 8 Golf size balls. Using some dry flour roll it into a roti about 3cm in radius.

5. Using a spoon place 1 tbsp of masala in the middle. Join the edges and close it forming a ball.

 Roll it again about 6 cm in radius.

6. Keep a heated tava ready. Heat the roti on tava, when one side is done turn it over and heat on the other side. Brush oil in the top side and turn it over again. Brush oil on the other side as well. Apply pressure with a big spoon while heating. It will help it to become crisp.

7. Repeat the process with rest of the dough. Place the puris on a paper towel separately and let it cool completely before storing.

It is an excellent snack with tea and even goes well with yogurt. It can be stored in air tight container for at least 7 days. How ever, it does become a little soft after storing, still it is great in taste.

Thank you for stopping by! Cheers!