| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Wheat flour |
| 1 |
tb |
Ghee |
| 1 |
tb |
Curds |
|
|
Salt to taste |
|
|
Warm water for kneading |
|
|
Ghee to deep fry |
INSTRUCTIONS
Sieve salt and flour together.
Add ghee and curds and mix well.
Add warm water little by little to knead dough.
Make a soft pliable dough.
Keep covered with a moist cloth for 10 minutes.
Make small apricot sized balls.
Roll into thick puries (4"diam. or as desired) some at a time.
Deep fry in hot ghee.
Allow to puff up, flip and fry other side till light golden.
Drain and serve hot and puffed.
As name suggests, serve with any accompaniment.
Curds or curries or mango pulp(aam ras) or pickles or vegetables.
To pack for travelling, cool, pile, lightly compress with hand and
pack in foil.
Accompany with pickles.
Making time:40 minutes
Makes:30-35 puries
Shelflife:2-3 days
Variations:
* Sprinkle a few seeds of sesame, ajwain or cumin over puris and
press very lightly before puffing. This will give a festive look to
the puries.
* To make mildly spiced puries, add 1/2 teaspoon pepper powder to
dough while sieving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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