Rice flour based tangy, spicy and crisp puri is Perg puri, great for evening snack or as an appetizer. Back in the days at my house, my mom always made fresh batch of curds for everyday consumption. It was a must for us to end dinner and lunch with yogurt. If there is lil bit of curds left from the day’s batch, my mom would not serve that the next day. Instead she would collect them in a separate bowl and accumulate it over the 3-4 days. Eventually the sweet curds would turn slightly sour. This sour curds was used to make perg(curd in telugu) puri. This can be made with sour or sweet curds, both taste awesome. The process of making the dough is so quick and best part of this, is the dough can be made in advance and fried when needed.
rice flour 1 cup
curds 1 cup
green chillies 6-8, finely chopped or make paste
fresh grated coconut 3 tbsp
coriander leaves 1/4 cup, finely chopped
salt to taste
oil 1 tsp + for deep frying
mustard seeds 1/4 tsp
Heat 1 tsp oil in a deep vessel, add mustard seeds and let it splutter.
Add the curds, green chilly paste, coconut, coriander leaves, and salt. Let it boil.
When the mixture is boiling add rice flour to it.
Note: Don’t mix the rice flour in the curd mixture, if it is mixed before cooking the mixture will become sticky.
Cook for 2 minutes, after adding the rice flour and turn of the flame.
Mix the rice flour well with a spoon, the mixture will look lumpy which is ok. Let it cool completely.
Knead the dough for 2-3 mins to form a smooth dough and make small balls.
Note: we are looking a chapathi dough consistency here
Flatten them till they are slightly thin disks, using your hands or on a plastic sheet.
Heat oil for deep frying in a pan.
Deep fry these till golden brown in color on medium flame so that the inside gets cooked well.
Note: updated the steps to help make it more clear