Tikhat Mithachi Puri

The Backbone of Indian cuisine are the variety of spices. By varying the proportions, we create tons of tastes. By mixing them with different ingredients, we produce millions of recipes.

If the recipe calls for ingredients available in my pantry, if it gives a different taste and if it introduces variety to my weekly menu, it will find a place in my collection. I will look for these kind of recipes in Books, Magazines, grocery bags, cartons, labels…..etc.

One such recipe is Tikhat Mithachi Puri. I noted down the recipe from Bawarchi Contributions. Though I did not know the meaning for the name of the recipe, I wrote it down because it called for most common ingredients.

When Nupur announced RCI – Maharashtra cuisine, this recipe came to my mind because the name sounded like Marathi. I searched the internet for the meaning. Vaishali of Happy Burp helped me with her post for “Tikhat- Mithaacha Sanja”.

From Vaishali’s post what I understood was “Tikhat Mithachi” is Marathi and means “Uppu Oraippa” in Tamil which is “Hot and savoury” in English.

So, what’s next…Post it and send it for RCI event!

What we need:

For the dough:
Whole wheat flour – 1 cup
Oil – 1 tablespoon
Ajwain seeds – 2 teaspoons
Cilantro – 1/4 cup
Red chilli powder – 1 tablespoon
Turmeric powder – 2 teaspoons
Salt – 1 teaspoon

Other ingredients:
Oil for deep frying

How to prepare:

1. Mix all the ingredients except oil for deep frying.
2. Knead to a soft dough, adding 1/4 cup water.
3. Cover and allow to rest for 15 minutes
4. Roll into 3 inch discs.
5. Heat the oil for deep frying, in a large pan until a black pepper size dough, dropped into the oil floats to the surface immediately
6. Deep fry the rolled discs one at a time until golden brown