| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch4 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Very fine semolina; (soji or rava) |
|
|
Salt to taste |
|
|
Water |
|
|
Oil to deep fry |
|
|
Puri cutter |
|
|
Red chilli powder |
|
|
Salt and Pepper |
|
|
Chopped coriander |
|
|
Boiled potato sliced |
| 1 |
sl |
Cucumber and tomato |
|
|
Cheese |
INSTRUCTIONS
FOR PURIS
OTHER INGREDIENTS
For puris:
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1 1/2" diameter.
You may use a sharp edged lid of a bottle, if the size is alright.
Remove the frills formed and mix into remaining dough..
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in
frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to
dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same.
No dough is then put back in frill form.
Other Ingredients:
Arrange unpuffed puris in a plate.
Place a thin slice of boiled potato over it.
Top with a thin slice of cucumber and tomato.
Sprinkle some salt and pepper.
Top with a small piece of cheese on each or grate over all.
Put some corriander
Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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