Makki Ki Puri (Deep Fried Corn Fritters with Greens and Vegetables)

My mother in law spent the week end with us. Ignoring the traditionally spouted disadvantages of having MIL in the house, the most obvious advantage is her cooking. Good, old fashioned, hearty Punjabi / North Indian food at its best. She took on the job of making breakfast and she made what she calls ‘Makki Ki Puri’. Literally translated it means Puri (dough rolled into a circle and deep fried) made of ground corn. In reality, it is a little more than that, as you can make it into a full meal by including finely chopped vegetables in the dough. Typically, it is eaten with whipped yoghurt and/or a dollop of butter (I haven’t been allowed near that commodity for the last 2 months). I like to follow through with a cup of hot, sweet tea with a spot of milk.

You’ll need:

4 parts makki atta (corn meal flour) 1 part whole wheat flour 3 parts chopped methi (fenugreek) leaves 1/2 part grated cauliflower 1/2 part grated horse radish 1/2 part finely diced carrots 1/2 part small potato, finely diced 1/2 tsp aamchur (mango powder) Salt to taste Red chilli powder to taste Oil for deep frying

Method:

1. Make into a thick (slightly stiff) dough. Remember to use luke warm water (2 parts boiling, 1 part cold)
2. Roll into small (3.5″ dia) circles with a rolling pin, on an oiled/non stick surface. You could also use a plastic sheet if you like.
3. Fry till golden
4. Serve with a choice of Achaar (Indian pickles), butter and yoghurt.

1. Fried Chicken
   
2. Vegetable Dumpling Soup
   
3. Medallions of Pork with Vegetables in Hoisin Sauce