Prep time: 30 minutes
Cook time: 20 minutes
For how many people: 2 (35-40 years ago)
material:
1 cup semolina (rava) 2 tbsp maida 1/4 tsp baking soda (soda of food) according to salt flavor, a small round shape lid for frying, to cut the whole
Method:
Take semolina, flour, baking soda and salt in a bowl and mix it well.Add little water and knead the dough. Cover the dough with a wet cloth and keep it for 20-25 minutes. Remove the cloth and again Chop the oatmeal. Divide the food into 4 equal parts. Make a dough from each part. Take a bowl and place it on top of the chalk. With the help of a rolling ball, bring a big round of bell in the bread, keep its thickness around chapati (about 1-2 mm). It's not too thin or too thick. If it is very thin puree then it will not bloom and if it is too thick, then after frying, it will not be curry. Use a small lid of a round shape (approximately 2-2.5 inches diameter) and then cut it completely. Remove the excess dough and make the puffer again by making them. Heat the oil on medium flame in a deep frying pan to make it. When the oil becomes hot, then put 5-6 whole in it. Pour every one of the Puri with a pinch (or a whistle) so that it blossoms. Cover them until they are brown and golden brown. Remove the whole oil from the oil and pour over the paper napkin to absorb excess oil. Take the whole floor like this and take it like this. When he gets cold, fill in a box, Puri is good for 2-3 weeks.
