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Namkeen Puri

Veggie.Lover's picture
  Flour 150 Gram
  Soda bicarbonate 1 Pinch
  Ghee 50 Gram
  Pepper corn 20 , coarsely powdered
  Salt 3⁄4 Teaspoon
  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.

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