Puri canape

Yield: 1 servings

Measure Ingredient
2 cups Very fine semolina; (soji or rava)
\N \N Salt to taste
\N \N Water
\N \N Oil to deep fry
\N \N Puri cutter
\N \N Red chilli powder
\N \N Salt and Pepper
\N \N Chopped coriander
\N \N Boiled potato sliced
1 slice Cucumber and tomato
\N \N Cheese



For puris:

Mix soji, salt and enough water to knead a soft dough.

Stand covered with wet cloth for 15-20 minutes.

Take a fist sized lump and make a ball.

With the help of some dry maida or soji, roll into big thin rounds.

Cut small puris from it with the cutter. Approx. 1½" diameter.

You may use a sharp edged lid of a bottle, if the size is alright.

Remove the frills formed and mix into remaining dough..

Heat oil in a pan and deep fry puris till very light brown and crisp.

Keep the puris covered with a moist muslin cloth if there is delay in frying.

Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.

Store in an airtight container when cool.

If in a hurry, just cut the big puris into small squares and use the same.

No dough is then put back in frill form.

Other Ingredients:

Arrange unpuffed puris in a plate.

Place a thin slice of boiled potato over it.

Top with a thin slice of cucumber and tomato.

Sprinkle some salt and pepper.

Top with a small piece of cheese on each or grate over all.

Put some corriander

Serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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