The small amount of oil that is usually added to fried foods such as puris, chaklis, sev, bhaji (pakoda) batter etc. is called mohan. During frying season Diwali, the ladies in the kitchen would always talk about mohan. If the quality of the fried goodies was not satisfactory, it was mohan's fault....either too much mohan or not enough mohan. As kids, we found this incredibly hilarious.
I was reminded of this when at first what emerged from the frying pan were cluris and not puris.
Yes, I was frying puris today. The last time I fried anything was almost six months ago. A pretty good run, huh?
But when the lady in Delhi (not Madam President) issues an edict to either fry puris or consider yourself uninvited from the party you are left with no choice.
Yes, I was frying puris today. The last time I fried anything was almost six months ago. A pretty good run, huh?
But when the lady in Delhi (not Madam President) issues an edict to either fry puris or consider yourself uninvited from the party you are left with no choice.
So here I was frying puris in the kitchen while the kids (who couldn't believe their good fortune) were doing the jig in the family room.
We enjoyed tikhat mithachi puri (masala puri). My aai usually pierces the puri with a fork before frying them. This results in a lovely crunchy puri; one that doesn't puff much.
Anita, hope there is place on your table for these?
25 comments:
What shame, only pride! Garv se kaho hamne poori banayee!
Beautiful pile of tikhat mithachi puri! And they don't need no bhaji! So happy to have you and the kids at the party! They can thank me for the 'edict'!
Hii..those puris look so crunchy, and piled up this way is so inviting...actually can't resist just reaching out to take one of them ;-)
voila thats a long gap 6 months!how much i resist the kids still need it. At last your kids had a crunchy bite of the puris. TM puri looks crunchy :)
thats look excellent...I would say 6 months is too long a gap...
Srivalli
www.cooking4allseasons.blogspot.com
The "mohan" bit is too funny, TC! I must remember to blame him the next time I deep-fry something.
The puris look incredible!
why deprive yourself of someting so good for six months? puris looks invitng!
may i suggest a very tacky heading for your post? 'titillating tower of taste'. :D
btw chanachur is awesome sprinkled on pav bhaji. try it.
the poori looks good and I liked Mohan;)
Tikhat Mithachya purya maajhya favourite aahet...masta distatyat, Mohan barobar aahe ! ;))
Hya Purya karnayat mohan ne kahich tras nahi dilay!! Agdi MASTA distayt!!
lovely tea time snack :) tondala pani sutlay..
ha ha... I like the " mohan" bit. Your pooris look wonderful!
Never knew "He" was called Mohan ;). Lovely post!
Love they way they looked all piled up. Nice write up, and the tidbit about Mohan...
Kanchana
Mohan... nice :) oh the kids must be so happy! Mommy's frying stuff!
:D ))) I always forget to add poor mohan in fried stuff no wonder they are not up to the mark :D
The tall pile of puris look awesome, and I love them. I have not made or eaten them for last 25 years. That is a loooooooooooooooooooong period.Mala ata banvaylach pahije :)
Anita: (with head help up high) Haan, hum puri banate hain.
Santhi: grab one...they are disappearing rapidly.
Roopa & Mallugirl: arrey the kids are not that deprived :)
Srivalli: In retrospect 6 months is a long time.
Nupur: Thanks.
Bee: chanachur on pav-bhaji...hmm. should try that. I know it tastes great w/ dahi-bhaat.
Sharmi: Thanks.
Tee, Manasi: Yes! The mohan was just right....my frying skills are not as rusty as I thought they were.
Richa: TM puri dipped in tea....ah!
TBC, Suganya, Kanchana: Thanks!
Cynthia: They sure were happy.
Archana: 25 years? Kaa?
YUM!!!! DO NOT TEMPT ME!! I am not home yet!:)
Hey! These look and sound (I fetched the recipe) awesome! I have them slated for the coming weekend to try. Thanks for sharing- especially the mohan part! :-) and lol at Diwali/frying season...
I am chucking at the Mohan bit, because as kids (and even now) it was (is) quite a source of amusement to us too. I wonder what is the origin of that word.
Those tikhat mithachya purya looks so good, I want to grab one. How come there is no owa in that recipe? We always added that to these puris.
wow.....nice photo....the pooris look very inviting dear :-)))))
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I remember Mohan spoiling crunchy chaklis and shev as well :D
Lovely post...
Btw, first time to ur blog.. Thanks for dropping a comment and leading me to ur blog! Will try to be a regular visitor now :)
Hey TC,
Thanks for letting me know that you made the halwa & glad it turned out well :-)
Pelicano: Make sure you get the right amount of mohan!
ETastes: If I remember right, Aai either added owa or sesame, but not both.
Srisha: Thanks.
Tee: Thanks so much! Means a lot.
Arts: Welcome.
TBC: Thank you.
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