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Post # 1
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Join Date: 22 Jun 2011
Location:  KuwaitPosts: 448 |
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Pani puri |
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Ingredients
4 cups fine suji 1 tsp. salt oil for deep frying Directions Mix the salt and the suji and add water little by little to form a dough. The dough should not be very soft. Make a dough and cover it with cling wrap or a moist kitchen towel so that the dough does not dry. Leave the dough for at least 2-3 hours, so as to soften the suji. Make balls of the dough and roll each ball into a thin roti. Make smaller puris with a cookie cutter or a small katori. Heat the oil in a kadhai and fry the puris on a slow to medium flame until golden brown in colour. Store the puris in a air tight container. Will last upto 2-3 days. |
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