| This recipe is liked by 0 person(s). |
18. Stuffed puris (Kachodi-Nepali)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: JOYS OF NEPALESE COOKING
| 2 cups | wheat flour |
| 6 medium size | potates, (boiled and mashed) |
| 1/2 teaspoon | chilli powder or 2 green chlli, (optional) |
| 1/2 teaspoon | coriander powder |
| 1/2 teaspoon | mango powder, (garam masala) |
| 1 tablespoon | ghiu |
| 1 teaspoon | salt |
| 1/2 teaspoon | aniseed, (saunf) powder |
ghiu or oil for frying
Utensils Big bowl-2, plate-1, deep frying pan-1, flat perforated l,circular disc with roller-1.
Process
Put a tablespoon of ghiu in the flour and make a dough hf some water. Mix all the spices with the mashed potato, small balls about 10-12 in number or more. Flatten
each ball on it a small portion or the mixture. close up wrap the flour and roll into a thick puri. Deep fry in hot ghiu or oil till. Serve hot.
Note. For the mixture different types of can be used:
(i) Split yellorv peas (Chana dal) (Cicer arietinum.)
(ii) Orange gram Rahar Kalo mash(Vtgna mungo).
(iii) Peas or Matar or Kerau (Pisum sativum).
Soak the pulse overnight in water. Drain and grind it. Add fry it in a tablespoon of ghiu till all the water dries up.
Fill flattened puri as described above. Deep fry in fat.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe