Garay Choke ji Puri

Method

Tap a number to tick off a step. Tap a time to start a timer.

1. 1

   In a paat (bowl), knead the red rice flour, whole wheat flour, oil and warm water into a semi-soft dough.

2. 2

   Cover with a damp cloth and rest for ½ hour.

3. 3

   Divide into 12 equal portions.

4. 4

   Flatten each portion, then roll with a rolling pin into a 5-inch disc, using a little wheat flour.

5. 5

   Heat the frying oil on a medium flame. When it is hot, add the puris one at a time and press each one gently down in the kadai (deep frying pan) with a kanch (perforated frying spoon). The puris puff up only when the oil is quite hot.

6. 6

   Fry both sides until reddish brown.

7. 7

   Remove, drain off the excess oil and serve hot while still puffed.