Khandwa-Nimar’s special identity and puffed complete, know absolutely indigenous recipe

Khandva. The kitchen of Khandwa and Nimar region of Madhya Pradesh is not only famous for taste, but the traditional puris there have also become the identity of the entire area. The puris made here are as much as it is, the more bloated and delicious. The special thing is that the people here make Puris in a special desi style, which neither needs any expensive ingredients nor a complex process. Today we will tell you the recipe of the same puris of Khandwa-Nimar, which is made here on every festival, marriage or any special occasion.

1. Preparation of flour- the stronger the foundation, the puris are as much
The women here add a little semolina (rava) to the wheat flour. Usually 200 grams of semolina is added to a kilo of flour. This semolina makes the puris crisp and helps to swell well while frying. A little salt and hot oil (moyan) are mixed with it. About two teaspoons of oil in one kilo of flour. While kneading the dough, it is taken care that the dough is neither very strict nor too soft. The women of Nimar press it a little tight but if you press the finger, then the marks are kneaded. After kneading, the dough is kept covered for 15-20 minutes so that the gluten is set.

2. Method of rolling – also round, correct thickness too

In Khandwa-Nimar, special care is taken of their thickness while rolling the puris. Very thin bursts while frying and does not flourish very thick, so women neither thicken nor dilute the puris. They roll in moderate thickness. While rolling with a rolling, dry flour is not applied, but the roll is taken with a little oil in the hand so that there is no dirt in the oil while frying.

3. Temperature of Oil – The biggest secret of inflating the puris

Mustard oil or refined oil is used to fry the puris here, but the special thing is that the oil is well heated. The women of Khandwa know that the entire temperature will be full, otherwise it will absorb oil directly. When light smoke starts to rise from the oil, the heat is slightly slow and then the puris are put. As soon as she starts coming up, as soon as she starts coming up, she is pressed with a big spoon and pressing it with a light hand, so that she swells like a balloon.

4. Method of extract – neither leave it in oil, nor dry on paper
The fried puris are immediately taken out in forged sieve and keeping it in a plate. Women of Khandwa-Nimar do not put kitchen towels or paper on them, due to which the agreement of puris remains. If the puris are to be served immediately, then the taste of hot puri is doubled.