Sunday, 13 November 2011



1)    Maida (refined white wheat flour) – 1 kg.
2)    Bombay rava (fine wheat semolina) – 250 gm.
3)    Sugar – 200 gm.
4)    Cardamom – 5 pods
5)    Water – 350 ml.
6)    Ghee (clarified butter) or hydrogenated vegetable oil to deep fry
To Make:
Use a wide bowl to prepare the dough. Put in the maida and the water. Knead till the dough is soft.
Set a pan or wok on the stove. Put in the rava and stir till it is hot. Switch off the heat. Shell the cardamoms. Put the sugar and the cardamom seeds into a food processor and grind to fine powder. Tip over the powder into the warm rava and mix well.
Take small portions of the dough and roll between your palms to form small gooseberry sized balls. Use a rolling pin to flatten the balls into a round disc. Put a teaspoon of the rava filling in the middle of the disc. Pull up the sides of the disc and stick them by pressing them together with your fingers. If they are not sticking nicely, wipe the inner sides with a little water and press together.
Flatten it between your palms and roll with the pin again to form a thick puri (around 4 mm. thickness). Spread out the puris on some butter paper to keep them from sticking to one another.
When all the puris are ready, set a wok on the stove and pour in enough ghee or hydrogenated vegetable oil to deep fry the puris (if any other cooking oil is used, the flavor and the keeping quality will suffer). Ghee (clarified butter) will give you the best flavor and taste.
Deep fry the puris flipping over to fry both sides equally. The puris will puff up nicely. Fry on medium heat. Lift out and drain off the excess ghee. Serve hot or cold. Once the puris have cooled down, you can store them in airtight containers at room temperature for up to a week.

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