| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch4 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Wheat flour |
| 1 |
tb |
Ghee |
|
|
Salt to taste |
| 1 |
tb |
Curds |
| 1 |
tb |
Milk |
|
|
Water to knead dough |
|
|
Ghee or oil to deep fry |
INSTRUCTIONS
Make soft pliable dough using all ingredients. Make some rounds rolling to
about 3" - 4" diameter. Make 8-10 at a time, then fry in hot ghee or oil,
till light brown. Turn once and fry other side. Drain with strainer and
serve hot with either spicy vegetables curries, or curds. Or with sweetened
mango pulp.
Variations:
Use few seeds of oregano in the dough
Use paste of spinach instead of water to get green puris. (Boil one bunch
washed spinach, drain. Add one green chilli and blend in a mixie)
Add red chilli powder chopped corainder and turmeric to dough for masala
puris
Boil jaggery water (strained) to dough for sweet puris.
Grind a handful of boiled peas + 1 chilli & add to dough.
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Converted by MM_Buster v2.0l.
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