|Soda bicarbonate||1 Pinch|
|Pepper corn||20 , coarsely powdered|
|Cold water||1 Cup (16 tbs) (To Mix)|
|Ghee/Vanaspati||2 Cup (32 tbs) (For Deep Frying)|
Sift together flour, salt and soda.
Rub in ghee.
Add pepper and enough water to make a stiff dough (as for puries).
Divide dough into 12 to 14 portions; make balls and flatten between two palms, so that the centre is thinner than the edges.
Pierce toothpick in the centre of each and make a small hole.
Heat fat in a frying pan.
When it is smoking hot, remove pan from fire.
After a while put it back on low fire and fry puries, as many as can be accommodated in the fat.
Do not disturb.
After 10 minutes turn puries gently with a fork and fry the other side till puries are pinkish brown.
Fry all puries in this manner.
When cool, store in air tight tins.
These puries stay well for a number of days.