Wednesday, October 27, 2010


1 Cup plain flour / maida
2 tbsp Semolina / rawa
3 tbsp milk / water
pinch of salt
2 tbsp ghee, warm
(Mix semolina and water and keep aside for 10-20 min, then mix with plain flour salt and ghee to form a crumbly dough, then add water little by little to form a soft dough and cover with wet cloth , keep aside for 30-45 min. Knead well before rolling.)

PASTE to apply for ROLLS
2 tbsp of ghee / loni / butter at room temperature
2 tbsp cornflour
(mix together both the ingredients to a smooth paste )

1/2 cup dried grated coconut
1/2 sugar powdered
4 tbsp dry roasted sesame seed
2 tbsp white poppy seeds
1 tsp dried ginger powder / sunth
1 tbsp dry roasted semolina
1 tsp dry roasted whole wheat flour
 pinch of salt
(Dry roast everything separately except sugar, salt and ginger powder. Grind to a coarse mixture, better if grind separately if possible to get a correct texture. And then mix together everything with sugar, salt and ginger powder)

  • Step 1.0: Knead the dough and divide into 6-8 parts.
  • Step 2.0 : Roll each part, and keep aside. It should be rolled thin, thin than chapati.
  • Step 2.1: Now take one rolled base and apply the paste of - ghee and cornflour.
  •                keep the second base on top of first after applying the paste.
  •               Repeat the procedure for rest of the rolled bases.
  • Step 3: Now roll the whole stack to make a big roll like cigar and cut into small pieces.
  • Step 5: Now roll each one into small base / puris .
  • Step 6 : Fill each puri with the filling and close as shown above.
  • Step 7: You can make some designs on the corner of the formed semi-circle.
  • Step 8: Deep fry on medium hot oil for 3-4 min, till slightly golden brown.
  • Step 10:Store in a airtight container when cooled.
  •                Shelf life up to 15- 20 days

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