आजी बनवायची तशी खुसखुशीत गव्हाच्या रव्याची तेलची | Telchi Recipe | Wheat Puri | Sanjorya by Madhura

#TeclhiRecipe #Sanjori #PuriRecipe

तेलची बनवण्यासाठी लागणारे साहित्य
• १ कप गहू
• २ कप गव्हाचं पीठ
• चवीनुसार मीठ
• पाणी
• १/२ कप पाणी
• १ कप गूळ
• चिमूटभर जायफळ पूड
• वेलची पूड
• तळण्यासाठी तेल

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Telachi is an authentic traditional Marathwada special recipe. It is a tradition in Maharashtra to make some fried recipes in the month of Aashadh. We already have seen few of them like kapnya, tikhat puri etc. We will be making telachi in authentic way in which my grand mom used to make. I haven’t made any changes in it. Telachi turns out nice, crispy and taste fantastic. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 cup Wheat
• 2 cups Wheat flour
• Salt to taste
• Water
• 1/2 cup Water
• 1 cup Gudh / Jaggery
• A pinch of Nutmeg powder
• Cardamom powder
• Oil for frying

Method:
• Heat up a pan on medium heat and add wheat.
• You can use rava in place of wheat. Make sure you use ghee while roasting rava.
• Roast wheat on low heat until these bounce like popcorns.
• Turn off the gas and let it cool down a little.
• Transfer the roasted wheat into a blender jar and blend it into rava.
• Heat up a pan on medium heat and add water, gudh.
• Mix well and let the gudh melt.
• When gudh melts and the mixture begins to boil add nutmeg powder, cardamom powder and
mix well.
• Turn off the gas and add rava into the mixture. Mix well.
• Cover and rest the mixture overnight or at least for 6-7 hours. Stuffing is ready.
• Take wheat flour, salt in a dish and mix well.
• You can use combination of maida and wheat flour or only maida in place of wheat flour.
• Add a little water at a time and knead medium consistency dough.
• Cover and rest the dough for at least 15-20 minutes.
• Take the dough and add a little oil. Knead it well to make smooth and even.
• Make small balls of dough and make them smooth and even.
• Make small and even balls of stuffing too.
• Take one dough ball and spread a little oil.
• You can use dry flour too.
• Roll it into a puri with center a little thick and edges thin.
• Fill the stuffing and close the edges.
• You can fill the stuffing like puranpoli too.
• Pat the dough ball carefully with hand first to make small disc and then roll it with rolling pin.
• The puri should not be too thick nor too thin.
• Heat up oil in a pan on medium heat.
• While dropping telachi in oil face the transparent side through which we can see stuffing up
and other fine side towards oil.
• Press a little and fry well on low heat from lower side.
• When lower side gets nice golden color flip the telachi over and fry well from other side too.
• When other side too gets nice golden color take telachi out, drain excess oil and transfer it
into a dish.
• Telachi is all ready.
• You can shallow fry telachi or roast it like paratha too.
• You can make around 10 telachi from above proportion.
• You can store telachi in an airtight container when these cool down completely for about 2-3
weeks.

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