Thank you Chandricka for this Indian recipe that we all love.
2 oz 50 gm chapatti flour
1 1/2 pts 1 lt oil
1/2 tsp chilli powder
1/2 tsp turmeric
salt and pepper to taste
1/2 tsp water
Mix the chapatti flour with a little oil(1/4 tsp), add the chilli, turmeric and salt and pepper.
Add enough water, 1/2 tsp at a time, to make a stiff dough.
Knead well and at the end add a little more oil.
Take walnut size pieces and roll to 3 inch 8 cm rounds.
Fry in deep hot oil. Press them down below the surface of the oil at the beginning. Cook until crisp and golden.
Remove with a slotted spoon and drain on kitchen paper.
Makes 4 puris.
Delicious to eat as a starter with chutneys and sambols or to accompany a curry meal.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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