- 2 medium potatoes (300 g/10 oz)
- 200 g (1 1/3 cups) flour
- 5 tablespoons plain yoghurt
- 1 teaspoon salt
- 6 tablespoons water
- Oil for deep-frying
1 Place the potatoes in a pan, cover with water, and bring to a boil, then simmer until cooked, about 10 to 15 minutes. When the potatoes are done, peel and mash until free of lumps. Set aside.
2 Sift the flour into a bowl and add the yoghurt, salt and mashed potatoes.
3 Mix by band to form a soft dough, adding sufficient water to soften. Knead for 10 minutes then set aside for 10 minutes.
4 Divide the mixture into 12 equal portions. Place a portion on a rolling board dusted with flour then roll it out into a pancake about 10 cm (4 in) in diameter.
5 Heat the oil in a wok until very hot and then deep-fry 1 or 2 puris at a time until golden brown.
6 Remove from the oil and drain on paper towels. Serve with Vegetarian Dal Curry (page 23) or with a chutney (see pages 4 and 5).
Makes 12 pieces
Preparation time: 25 mins
Cooking time: 20 mins
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