![]() Make a well in the flour and measure out 250ml (1 cup) of water. ![]() Add the 1 tablespoon of oil and, using your fingers, work the oil into the flour until well incorporated. ½ teaspoon Sakahar Barha Masala (Vegetable Garam Masala, see page 194 of the book)įirst, make the puri dough. ¼ teaspoon Kashmiri chilli powder, or medium hot chilli powder The puri here are vegan, but see page 177 of the book for an alternative recipe, with the option of ghee (clarified butter), and if you want to make them without the potato curry.ĥ00g (3¾ cups) plain (all-purpose) flour or roti (chapati) flour, or an equal mixture of bothġ tablespoon vegetable oil, for working into the doughġ litre (4 cups) vegetable oil, for deep-fryingĥ00g (18oz) red-skinned waxy potatoes, unpeeled and diced Puri are also served alongside other dishes, such as Chana Ko Dal (Spicy Chickpeas, see page 93 of the book). ![]() Aloo Ko Tarkari (potato curry) is so often eaten with puri, that I have combined the two recipes for you here. ![]()
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