Kuttu ki Puri
Recipe Servings: 10
A staple food during fasting periods, puris made with kutta ka atta. Goes very well with curd as kuttu tends to generate warmth in our body.
- 2 cups (240 gm) kuttu ka atta
- 1 large (125 gm) potatoes boiled, peeled and mashed smooth
- 1 tsp senda namak (rock salt)
- Water to knead
- Ghee for deep frying
- Dry flour for dusting
- Mix atta, potatoes and salt together and knead into stiff dough, with the water. Cover and leave to rest, for at least 30 minutes.
- Break the dough into 10-12 pieces, and shape each into round, smooth balls, smearing your hands with some ghee, if it sticks.
- Take a ball, and with a rolling pin, roll into a thin round. Roll all the balls, and keep ready for frying.
- Heat the ghee in a `kadahi' or frying pan, and when a small piece of dough comes up at once, put the rolled `puri' into the oil.
- Press gently with a slotted spoon in the centre, so that it puffs up. Turn it over and fry till a little darker on both sides.
- Remove from the fat with the slotted spoon, drain and place on an absorbent paper, before transferring on to a serving dish.