Name: Kachu and Phulia puri recipe by Krupa Shah at BetterButter
Prep time: 540 min
Cook time: 15 min
Total time: 555 min
Yield: 4
Ingredients: For Kachu; 1&1/2 tbsp groundnut oil; Salt to taste; 1/2 tsp haldi powder; 1/2 cup finely chopped green garlic; 100 g crumbled paneer; For phulia puri; 1 cup whole wheat flour; 1 cup maida; 1 tsp chilli flakes; Salt to taste; 1 tbsp sugar; 1&1/2 tsp green chilli paste; 1/2 tsp mixed herbs; 1/2 tsp white til; 1 tsp instant yeast; Luckwarm mixture of water and milk as required for kneading the dough; Oil for deep frying

ABOUT Kachu and Phulia puri RECIPE

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 its 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 its dough is fermented before making them... Phulia means puffed up!

Ingredients Serving: 4

For Kachu
1&1/2 tbsp groundnut oil
Salt to taste
1/2 tsp haldi powder
1/2 cup finely chopped green garlic
100 g crumbled paneer
For phulia puri
1 cup whole wheat flour
1 cup maida
1 tsp chilli flakes
Salt to taste
1 tbsp sugar
1&1/2 tsp green chilli paste
1/2 tsp mixed herbs
1/2 tsp white til
1 tsp instant yeast
Luckwarm mixture of water and milk as required for kneading the dough
Oil for deep frying

Instructions

For Kachu - Except for paneer mix all the other ingredients mentioned in a bowl. Keep it aside for almost 8-10 hours.
After 8-10 hours added crumbled paneer to it and mix it properly. Let the paneer absorb flavours for atleast 1 hour.
Serve it after an hour. Kachu is ready...!!! We can also use boiled and smashed potatoes instead of paneer.
For Phulia puri - 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.
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.
Deep frying the Phulia puri on medium heat.