Yield: 8 puri
|1½ cup||Flour, all purpose; 175 g|
|2 tablespoons||Ghee; or oil Salt|
|2 eaches||Eggs;boiled,peeled & mashed|
|2 mediums||Potatoes; boiled,peeled & mashed|
|1 tablespoon||Mint, fresh; or fresh coriander(cilantro),finely chopped|
|1 each||Green chili;seeded & chopped Warm water for kneading|
|\N \N||Ghee; or oil for deep frying|
Knead together mashed eggs, potatoes, coriander, chili and 1 tsp salt and divide into 8 portions.
Sieve flour and 1 tsp salt. Rub into 2 tbsp ghee or oil. Mix well for 10 minutes.
Slowly add warm water. Knead to a soft dough. Divide the dough into 8 equal parts and shape into balls.
Roll each ball out a little. Place one portion of egg micture in centre of each ball. Fold it over and pinch the ends. Now roll out each into a round puri 4" (10 cm) diameter. Do not make it too thin or the stuffing will come out.
Heat oil in a frying pan, deep fry one at a time until the colour turns golden.
Serve hot with plain yogurt.
Cooking time: 25 minutes