Prep Time: 10 minutes Cooking Time: 30 minutes Serves: 4
Ingredients:
2 cups Rajgire Flour (Amaranth Flour)
1 cup Mogo Flour (Cassava Flour)
2 Red Potatoes
1 tsp Green Chilli Paste
½ tsp Black Pepper
½ tsp Turmeric Powder
½ tsp Salt
1½ tbsp Oil
Method:
Peel and steam the potatoes; mash them smooth and hot once cooked.
In a large mixing bowl, combine the flour with the mashed potatoes, chilli paste, black pepper, turmeric, salt, and oil.
Mix everything and knead the dough into a firm, tight dough; add water as needed.
The dough should be smooth and dry; leave the dough to rest for ten minutes.
Dust the work surface with Rajgir flour. Roll out the dough into a big circle about 12 inches and 2mm thick, and cut it with a 40mm round biscuit cutter.
Repeat the about until the dough has finished.
Meanwhile, heat the oil in a deep frying pan. Once hot, add the puris and fry by pressing down gently to allow them to puff up.
Once puffed, turn over and fry until the puris turn light golden brown.
Enjoy with farali kadhi and farali chevdo
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