Namkeen Puri Recipe
Ingredients
| Flour | 150 Gram | |
| Soda-bicarb, 1 pinch | ||
| Ghee | 50 Gram | |
| Pepper corn, coarsely powdered, 15 to 20 | ||
| Salt | 3/4 Teaspoon | |
| Cold water to mix | ||
| Ghee or vanaspati for frying | ||
Directions
Sift together flour, salt and soda.
Rub in ghee.
Add pepper and enough water to make a stiff dough (as for puries).
Divide dough into 12 to 14 portions; make balls and flatten between two palms, so that the centre is thinner than the edges.
Pierce toothpick in the centre of each and make a small hole.
Heat fat in a frying pan.
When it is smoking hot, remove pan from fire.
After a while put it back on low fire and fry puries, as many as can be accommodated in the fat.
Do not disturb.
After 10 minutes turn puries gently with a fork and fry the other side till puries are pinkish brown.
Fry all puries in this manner.
When cool, store in air tight tins.
These puries stay well for a number of days.
Rub in ghee.
Add pepper and enough water to make a stiff dough (as for puries).
Divide dough into 12 to 14 portions; make balls and flatten between two palms, so that the centre is thinner than the edges.
Pierce toothpick in the centre of each and make a small hole.
Heat fat in a frying pan.
When it is smoking hot, remove pan from fire.
After a while put it back on low fire and fry puries, as many as can be accommodated in the fat.
Do not disturb.
After 10 minutes turn puries gently with a fork and fry the other side till puries are pinkish brown.
Fry all puries in this manner.
When cool, store in air tight tins.
These puries stay well for a number of days.
Chef
