Recipe - Puri Canape

FOR PURIS
2 cup Very fine semolina; (soji or
rava)
Salt to taste
Water
Oil to deep fry
Puri cutter

OTHER INGREDIENTS
Red chilli powder
Salt and Pepper
Chopped coriander
Boiled potato cut or sliced up
1 sl Cucumber and tomato
Cheese

For puris:

Mix soji, salt and enough water to knead a soft dough.

Stand covered with wet cloth for 1520 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. 1 1/2" 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.