| Crisp and tasty puris stuffed with coconut, green chillies and coriander leaves | | | | Preparation Time :1 hour | | | | Cooking Time :1 hour | | | | Servings :4 | | |
|
|
| |
| Ingredients |
| | | | Semolina (rawa/suji) | 2 cups | | Oil | to deep fry+2 tablespoons | | Salt | to taste | | Coconut, scraped | 1 cup | | Green chilli, chopped | 3-4 | | Fresh coriander leaves, chopped | 4 tablespoons | | Gram flour (besan) | 1/2 cup | | Whole wheat flour (atta) for dusting |
| |
| |
| Method |
| |
| Take semolina in a bowl. Add two tablespoons of oil, salt and enough water and knead into a dough. Cover with a damp cloth and rest for two hours. Take coconut in a bowl. Add green chillies, coriander leaves, gram flour and salt and mix well. Make small puris of the dough. Place a portion of coconut stuffing in the centre and close in the edges and shape into a ball. Roll in atta and roll out into puris. Heat sufficient oil in a kadai and deep fry till light golden and crisp. Drain and place on an absorbent paper and serve hot. |
| |
