|Whole wheat flour||250 Gram|
|Roasted peanuts||150 Gram, shelled and grated|
|Sesame seeds||50 Gram|
|Poppy seeds||50 Gram|
|Grated coconut||50 Gram (Dry)|
|Grated masala||2 Teaspoon|
|Soda bicarbonate||4 Pinch|
|Chili powder||2 Teaspoon|
|Dry mango powder||1 1⁄2 Teaspoon (Amchur Powder)|
|Lemon juice||To Taste|
|Frying oil/Ghee||2 Cup (32 tbs)|
Sift flours, salt and Soda-bicarb.
Hub in fat.
Make a stiff dough using enough water.
Knead well and set aside for one hour.
Divide dough into balls of 1/2 inch diameter and roll out puries of 1 1/2 inches diameter.
Heat 1 teaspoon oil.
Add sesame seeds, poppy seeds and coconut and roast on low fire for two minutes.
Add rest of the ingredients except asafoetida and oil.
Heat oil in a small pan.
Mix with the roasted ingredients.
Put a teaspoonful (or more) of filling on one puri; dampen the edges; put another puri and press.
Cut with a biscuit cutter.
Finish rest of the puries in the same manner.
Fry puries on tawa using as much oil as desired.
Let cool thoroughly.
Store in airtight jar.
Stays well for more than a fortnight.