2 cups of plain wholemeal flour |
2 teaspoons of crushed green chillies
½ tablespoon of oil
3 oz of cold water
3 oz of cold milk
1 teaspoon cumin seeds (jeeru)
2 teaspoons of salt
½ teaspoon of hardar (tumeric powder)
2 teaspoons of red chilli powder
½ teaspoon of sugar
1 teaspoon of cumin powder
Make up the dough of the puri by adding the half a
tablespoon of oil and work it into the mixture with your fingers.
Add the green chillies, salt, cumin seeds, hardar,red chilli
powder,sugar and cumin powderand mix well into the flour.
Mix the milk and water together in a bowl and gradually add to the
flour to make a firm dough.
Divide the dough into small balls (the size of Ferrero Roche).
Roll out the balls into round 4 inch discs using a little
oil on the rolling surface.
Heat oil in a wok on a medium to high heat (to deepfry)
(To test the oil add a small piece of dough,the oil is ready
when the small piece of dough rises straight away)
Add the puris to the oil and cook each side for about
30 seconds pressing down with the perforated spoon
(jarro) gently on the puri.
Drain on a kitchen paper.
Serve while hot