When traveling, it’s essential to carry food that is tasty, filling, and doesn’t spoil quickly. In such cases, Rajasthani Korma Puri proves to be an excellent choice. This spiced lentil-filled puri not only satisfies the taste buds but also remains fresh for up to 10 days, making it the perfect travel companion.
Ingredients for Rajasthani Korma Puri
- 1 cup wheat flour
- ½ cup gram flour (besan)
- ½ cup chana dal (soaked, boiled, and mashed)
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds
- ½ tsp red chilli powder
- ½ tsp turmeric
- ½ tsp garam masala
- ½ tsp coriander powder
- 1 tbsp dried fenugreek leaves (kasuri methi)
- Salt to taste
- 2 tbsp ghee (for kneading)
- Water as needed
- Oil for deep frying
How to Make Korma Puri
- Prepare the Dal
Soak chana dal for 3–4 hours. Boil it until soft, then mash it coarsely. - Mix the Dough
In a large mixing bowl, combine wheat flour, gram flour, mashed dal, carom seeds, cumin seeds, turmeric, chilli powder, garam masala, coriander powder, fenugreek leaves, and salt. - Add Ghee and Knead
Mix in the ghee thoroughly, then gradually add water and knead into a tight dough. Let it rest for 15–20 minutes. - Shape and Fry
Divide the dough into small balls and roll out into puris. Heat oil in a pan and deep-fry the puris until golden brown. - Ready to Serve
Serve hot or pack with chutney, curd, or pickle for travel.
Why Korma Puri is Perfect for Travel
- Long Shelf Life: The addition of chana dal and spices helps preserve it for several days without refrigeration — up to 10 days under dry conditions.
- Nutritious and Filling: The combination of dal and flour provides high protein and fiber, keeping you full for longer.
- Easy to Carry: These puris are compact, non-messy, and travel well in airtight containers.
- Digestive Benefits: Ingredients like ajwain and cumin aid digestion, making them ideal for long journeys.
