ngredients
| • | Semolina (rawa/suji) | 2 cups |
| • | Oil | to deep fry+2 tablespoons |
| • | Salt | to taste |
| • | Coconut,scraped | 1 cup |
| • | Green chilli,chopped | 3-4 |
| • | Fresh coriander leaves,chopped | 4 tablespoons |
| • | Gram flour (besan) | 1/2 cup |
| • | Whole wheat flour (atta) for dusting | |
Method
Take semolina in a bowl. Add two tablespoons of oil, salt and enough water and knead into a dough. Cover with a damp cloth and rest for two hours. Take coconut in a bowl. Add green chillies, coriander leaves, gram flour and salt and mix well. Make small puris of the dough. Place a portion of coconut stuffing in the centre and close in the edges and shape into a ball. Roll in atta and roll out into puris. Heat sufficient oil in a kadai and deep fry till light golden and crisp. Drain and place on an absorbent paper and serve hot.
Take semolina in a bowl. Add two tablespoons of oil, salt and enough water and knead into a dough. Cover with a damp cloth and rest for two hours. Take coconut in a bowl. Add green chillies, coriander leaves, gram flour and salt and mix well. Make small puris of the dough. Place a portion of coconut stuffing in the centre and close in the edges and shape into a ball. Roll in atta and roll out into puris. Heat sufficient oil in a kadai and deep fry till light golden and crisp. Drain and place on an absorbent paper and serve hot.
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