Air fryer recipe · Mains · Uttarakhand
Garhwali Ranaas Stuffed Puri
Whole wheat puris stuffed with spiced ranaas (rice bean), a Diwali staple in Garhwali homes in Uttarakhand. The original is deep-fried and puffs up; this air-fried take is a crisp stuffed flatbread that does not puff.
- 60 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
- UttarakhandState
Part of the Diwali across India collection
Nutrition per serving
- 330kcal
- 9.5 gprotein
- 57.9 gcarbs
- 8.5 gfat
- 10.8 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat flour (atta)2 cups
- Rajma or ranaas (rice bean), boiled soft1/3 cup dry (about 1 cup cooked)
- Ginger, grated1 tsp
- Cumin seeds1 tsp
- Asafoetida (hing)a pinch
- Green chilli, chopped2
- Ghee2 tbsp
- Saltto taste
Method
Cook the beans fully
Soak the ranaas overnight, drain and boil in fresh water, or pressure cook for 4 to 5 whistles, until very soft and easy to mash. Beans must be fully cooked before using. Drain them well. If you cannot find ranaas, small red rajma (boiled or canned) works too.
Make the filling
Warm 1 tsp ghee, add cumin and hing, then the ginger and green chilli. Add the beans and salt and mash them in the pan, stirring until the mix is dry. Cool it fully.
Make the dough
Knead the atta with a pinch of salt, 1 tsp ghee and water into a soft dough. Rest it covered for 15 minutes.
Stuff and roll
Take a lime-sized ball of dough, flatten it, place a spoon of filling in the centre and close it up like a pouch. Roll it gently into a 10 cm round about 4 mm thick, keeping the filling inside.
Brush with ghee
Brush both sides of each stuffed puri with the remaining ghee. Arrange them in a single layer in the basket.
Air-fry crisp
Air-fry at 190°C for 10 min, flipping once halfway, until golden with brown spots on both sides. Serve hot with pumpkin raita or aloo sabzi.
