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Ingredients
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Quantity
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Wheat flour
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3 cups
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Ghee
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1 tbsp
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Curds
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1 tbsp
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Salt
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to taste
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Warm water for kneading
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Ghee to deep fry
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Sieve salt and flour together. Add ghee and curds and mix well.
Add warm water little by little to knead dough. Make a soft pliable dough. Keep
covered with a moist cloth for 10 minutes. Make small apricot sized balls. Roll
into thick puries (4"diam. or as desired) some at a time.
Deep fry in hot ghee. Allow to puff up, flip and fry other side
till light golden. Drain and serve hot and puffed. As name suggests, serve with
any accompaniment. Curds or curries or mango pulp(aam ras) or pickles or
vegetables. To pack for travelling, cool, pile, lightly compress with hand and
pack in foil. Accompany with pickles.
Makes: 30-35 puries
Shelf-life: 2-3 days
