Curry Leaves Puris

Ingredients:

Method:

Make a smooth dough for the puris by mixing both the flour, 1/2 tsp salt, 2 tbsp oil with enough water. Heat the remaining oil in a pan add mustard seeds and asafoetida. When mustards splutters add the chopped green chillies, ginger and curry leaves and fry for a few minutes. Add coconut and gram flour and fry on slow fire till both the gram flour and coconut are well roasted. Remove from fire and let it get cold. Add half a tsp salt, chilli powder and some water.

Mix well and make into small balls. Likewise make larger balls into the dough balls, flatten and roll them out with a rolling pin into medium sized puris(without the filling coming out). Deep fry in hot oil till puffed and golden brown. Serve hot with any chutney.
Serves 6.
Previous | Next |Tiffin | Main Menu