Ingredients
Method
In a large bowl assemble the rawa, wheat flour and salt and toss to blend well.
Knead this flour with some warm water to make a smooth stiff dough.
Cover it with a muslin cloth and let it sit for about 30 minutes.
Make small golf size balls out of the dough and roll them into discs about 2mm thick,
Heat oil in a deep pan and wait until it reaches almost smoking temperature.
Reduce to a medium high flame and gently slide a puri in the oil and let it cook and start to puff up before flipping the sides.
Fry both sides until it is fully puffed up and golden in colour.
Remove and drain the excess oil on a paper towel and serve hot with bhaji/aamras/undhiyu….
| Main | Generic |
|---|---|
| 3 cups Wheat Flour | Oil |
| 1/2 cup Rawa | Salt |
Method
In a large bowl assemble the rawa, wheat flour and salt and toss to blend well.
Knead this flour with some warm water to make a smooth stiff dough.
Cover it with a muslin cloth and let it sit for about 30 minutes.
Make small golf size balls out of the dough and roll them into discs about 2mm thick,
Heat oil in a deep pan and wait until it reaches almost smoking temperature.
Reduce to a medium high flame and gently slide a puri in the oil and let it cook and start to puff up before flipping the sides.
Fry both sides until it is fully puffed up and golden in colour.
Remove and drain the excess oil on a paper towel and serve hot with bhaji/aamras/undhiyu….
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