Crisp Black Pepper Puri
1 cup flour
1/2 cup wheat flour
1/2 cup semolina
1/3 cup ghee, melted
1/4 cup curd
1 tsp very coarse powder of black pepper
ghee for deep frying.
Salt to taste.
Take all three flours in a thali. Mix melted ghee., curd, salt and pepper
properly. Add just enough water to make tight dough. Knead and keep for
1/2 an hour. Knead again and divide into 16 balls. Roll each ball to a
thick puri of two inches diameter. Make holes in puri with a fork.
Deep fry puris on medium heat till crisp and light pink in colour. Serve
puris with dal pakvan.