Puri canape

1 servings

Ingredients

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

Directions

FOR PURIS

OTHER INGREDIENTS

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.

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Converted by MM_Buster v2.0l.

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