Dinner platter - Kachu and Phulia puri

Name: Dinner platter - Kachu and Phulia puri
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Kachu; 1 1/2 tbsp oil; to taste Salt; 1/2 tsp haldi powder; 1/2 cup finely chopped green garlic; 100 g crumbled paneer; For Phulia; 1 cup whole wheat flour; 1 cup maida; 1 tsp chilli flakes; to taste Salt; 1 tbsp sugar; 1 &1/2 tsp green chilli paste; 1/2 tsp mixed herbs; 1/2 tsp white til; 1 tsp instant yeast; Lukewarm water & milk mixture as required for kneading the dough; Oil for deep frying

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#dinner
#mealplanchallenge
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 it's 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 it's dough is fermented before making them... Phulia means puffed up!

Krupa Kapadia Shah @krupa_kapadia_shah08

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Ingredients

15-20 minutes

4 servings

For Kachu
1 1/2 tbspoil
to tasteSalt
1/2 tsphaldi powder
1/2 cupfinely chopped green garlic
100 gcrumbled paneer
For Phulia
1 cupwhole wheat flour
1 cupmaida
1 tspchilli flakes
to tasteSalt
1 tbspsugar
1&1/2 tsp green chilli paste
1/2 tspmixed herbs
1/2 tspwhite til
1 tspinstant yeast
Lukewarm water & milk mixture as required for kneading the dough
Oil for deep frying

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Steps

15-20 minutes

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: 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.