| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Diwali, India acces |
1 |
servings |
INGREDIENTS
| 1 |
c |
Maida |
| 1/2 |
c |
Rice flour |
| 1/2 |
c |
Besan |
| 1/4 |
c |
Ghee |
| 1/2 |
ts |
Chilli powder |
| 1/4 |
ts |
Haldi |
| 1/2 |
ts |
Jeera powder |
| 1/2 |
ts |
Dhania powder |
| 2 |
ts |
Til |
| 2 |
tb |
Chopped coriander leaves |
|
|
Salt to taste |
|
|
Sugar to taste; (optional) |
|
|
Ghee for frying |
INSTRUCTIONS
Mix all the ingredients and knead into a stiff dough using water. Roll out
into a stiff dough using water. Roll out into a big roti. Stamp out into a
puri using a wati (katori). Make 3-4 cuts in the puri at equal distances
but ensure that the cuts do not reach th edges. Join the sides of the puri
and gently give a twist. Fry in hot ghee on a low flame. Store the shells
in air tight tins.
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