Once upon a time, there lived a glorious dish called the Coconut Puri. It lived in a world filled with full of glossy, colourful yummy dishes. Its companions reeked like those of exotic Channa Pulao, Corn on Toasts and such. Not to mention its partner in fame, the lovely Carrot Chutney! But for all its glorious days and yummiest looks, it was always sidetracked for likes of Channa pulao and many such. Every time it was opened to glance through, Coconut Puri all stands upright for all attention, for it knew it was a looker and a teaser. But will people ever want to actually try it? Such were the sad thoughts, that crossed its mind many a time. Every time the pages were leafed and it was passed on for something else.
Many a summer passed, when finally one Sunday morning, it all changed. From backdrop wonderful fame, it was brought forth for a lovely praises and it has since lived so high in the hearts and minds of those who devoured it on that fine Sunday morning. That Sunday morning, was when Amma finally decided she wanted to make Coconut Puri. Of course, not without its partner in life. Thus emerged from the realms of hot burning furnace, the knight in the shining armor, tucked within it, the delicious coconut all tossed with spice and flavour! Its great on its own. But it does plead you to make its partner, the Carrot Chutney too. We finally succumbed to both and had a feast of a lifetime. As one of the many such feasts that always come back to haunt, this used to tease me, taunt me and kill me with its overdose of appeal.
And many such summers after, I found myself longingly looking at the picture, that spoke of my long ago Sunday spent frying and grating the coconut to perfection and finally dressing it with a sheet for a cover! Yes, I was finally able to make this. What a recollection it was. Was feeling bad that I didn't have time enough, to make the lovely carrot Chutney. But I promise, will make it sure soon. But for now, let me present the glorious Coconut Puri in all its wonder!
Wheat flour - 1 cup
All purpose flour - 1/2 cup
Salt to taste
Water to knead the dough
Grated Coconut - 1 cup
Gram Flour/ Besan - 2 tbsp
Salt to taste
Chilli powder - 1/2 tsp
Green Chili - 2 finely chopped
Ginger - 1 inch
Curry leaves - 5-6 leaves
Mustard seeds + Urad dal - 1/2 tsp
Oil - 1 tsp
Method to prepare:
In a bowl, take the flours and make a stiff dough. Since you are adding maida, it might tend to get soft. So ensure you add very little water to get a stiff one. Moreover when you allow it to rest for a while, the dough tends to get softer.
Meanwhile get the filling ready. Grate the coconut into fine pieces. Chop the chilies, ginger and curry leaves into fine pieces, as these have to added into the fillings and should not come out during frying.
Heat a pan with oil. Add Mustard and Urad dal. Once the mustard splutters, add the green chilies, ginger and curry leaves. Fry for 1 mins. Then add the grated coconut, fry well. To this add the besan. Fry in sim, till you get the aroma. This takes about 2-3 mins.
Remove from fire, add the salt and chili powder. Mix well. Sprinkle few drops of water and gather the filling into a dough. Remember that water is just to gather the coconut, besan and other ingredients. So just few drops is enough.Also more water will drink oil. So add enough to gather as a ball.
Divide the puri dough into small balls. Flatten by dusting it. Divide the fillings to equal balls. Place a ball in the dough and cover well. Dust it and gently roll out like chapatis.
Heat a kadai with oil. Once its hot, gently drop the puris and fry as you regularly do the puris. You have to take extra care while rolling out, so that the filling does not come out.
Let it get cooked well on one side, before flipping on to the other.Once its cooked on both sides, drain to a kitchen towel.
Coconut Puri is walking alone to the Roti Mela, it breaks my heart so, to see it without its lady love, the Carrot Chutney! But I don't Coconut Puri won't be missing its partner much in the Mela hungama!
Are you still thinking about what to make for the Roti Mela. Do think fast, just another 4 days to go!
Actually when Suganya announced Coconut as the Fruit of the Month, I was wondering what I should post as I have no more coconut dishes. Only while I was drafting this post, I remembered and felt how wonderful! So sending this to Suganya for her AFAM event, which is Coconut this month. AFAM is an event started by Maheswari of Beyond The Usual.
Labels: Breakfast Recipes, Events, Indian Bread, Roti Mela