Ingredients
- 1 cup Maida
- 1 pinch Turmeric Powder
- 1 pinch Salt
- 2 tsp Ghee
- Water, enough to make dough
- 6 tbsp Oil
- Oil / Ghee, for frying
Inner Filling
- 1 - 1/2 cup Jaggery
- 1 - 1/4 cup Bengal Gram Dal
- 1/4 tsp Cardamom Powder
Recipe
- Blend the ghee and masala with the maida.
- Using water make a soft smooth dough.
- Leave under a wet cloth for 40-50 minutes.
- Knead the maida again.
- Put in the 6 tbs oil and knead till completely absorbed. Cover and leave aside for 4 hours.
- Put the dal in the cooker till one whistle.
- Drain the water.
- Grind the dal to make a paste with the jaggery and cardamom powder.
- Remember that the filling should not be watery.
- Make small balls of the filling. Divide the dough into small balls and flatten them.
- Place one ball of filling on the dough and cover and seal up the filling.
- Carefully roll out the dough into thick puris making sure the filling does not come out.
- Fry on a tawa pouring ghee around it.
- Cook on both sides.
- Serve and enjoy the taste.
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