Khari Pudi

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Khari Pudi to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Khari Pudi, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients
• 2 cups maida (plain flour)
• 1/4 cup rice flour
• 2 tbsp. rice flour separate
• 1/2 tsp. omam seeds
• 1/2 tsp. turmeric powder
• 1/5 tsp. asafoetida powder
• 2 tbsp. oil
• 2 tbsp. ghee
• salt to taste
• some dry flour for dusting
• oil to deep fry

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method Mix together plain flour and 1/4 cup rice flour

Step 2: Technique & Execution

Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well

Step 3: Technique & Execution

Add enough water to make a not too soft pliable dough

Step 4: Technique & Execution

Take a ping pong ball sized lump, shape into ball, roll

Step 5: Technique & Execution

While rolling use dry flour for dusting

Step 6: Technique & Execution

Roll into a large chappathi