Goan Style Rice Flour Puri Recipe

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Directions

• Heat a pan on a high flame and once the pan is hot reduce the flame and saute chana dal, urad dal, dhania seed, hing, and dry roast for 2 min and add fenugreek seed.
• Grind them in a processor until a fine powder is formed.
• In a bowl add flour, salt, turmeric, and roasted powder and add hot water and start kneading and knead the dough until soft, smooth and when you reach the final stage of kneading add ghee to it and this will help in binding the dough.
• Cover the dough with a cling film or damp cloth and set it aside for 30-40 min and make small balls about an inch.
• Grease your palm with oil and flatten the balls into oval/round shape about 2.5 to 3 inches in diameter and don't make the balls too thin else it won't puff /rise well.
• In a pan with oil and when it is a hot place the flatten puris one by one and press the spatula or spoon over all the edges of puris while frying them.
• This will help the puris to fluff and fry on a medium flame and don't cluster with too many puris fry 2 or 3 at one time.
• Once it’s golden brown place them on paper napkins to absorb excess oil.
• Serve hot puris with any side dish.

• You could add spiced powder of your choice like cumin powder, fennel seed powder etc.
• It's important not to cluster too many puris at a time while frying and fry 2 or 3 puris at a time so it has enough space to puff up.

Meghna Nath