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- Sieve salt and flour together.
- Add in ghee and curds and mix well.
- Add in hot water little by little to knead dough.
- Make a soft pliable dough.
- Keep covered with a moist cloth for 10 min.
- Make small apricot sized balls.
- Roll into thick puries (4"diam. or possibly as desired) some at a time.
- Deep fry in warm ghee.
- Allow to puff up, flip and fry other side until light golden brown.
- Drain and serve warm and puffed.
- As name suggests, serve with any accompaniment.
- Curds or possibly curries or possibly mango pulp(aam ras) or possibly pickles or possibly vegetables.
- To pack for travelling, cold, pile, lightly compress with hand and pack in foil.
- Accompany with pickles.
- Making time:40 min
- Makes:30-35 puries
- Shelflife:2-3 days
- Variations:* Sprinkle a few seeds of sesame, ajwain or possibly cumin over puris and press very lightly before puffing. This will give a festive look to the puries.
- * To make mildly spiced puries, add in 1/2 tsp. pepper pwdr to dough while sieving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 387g | |
| Calories 1477 | |
| Calories from Fat 145 | 10% |
| Total Fat 16.41g | 21% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 8mg | 0% |
| Potassium 402mg | 11% |
| Total Carbs 286.16g | 76% |
| Dietary Fiber 10.1g | 34% |
| Sugars 1.01g | 1% |
| Protein 38.77g | 62% |
