- For the puris
- 250 gms (9 oz.) plain flour (maida)
- 2 white bread slices
- 1/2 tsp salt
- 1 tbsp ghee (optional)
- ghee for deep frying
- 6 to 7 potatoes, boiled and mashed
- 1/2 cup boiled and mashed green peas
- 1/3 cup grated processed cheese
- 3 chopped green chillies
- 1 tsp garam masala
- 1 tsp lemon juice
- salt to taste
- 1/3 cup plain flour (maida) mixed with 3/4 cup water and a pinch of salt
- bread crumbs
- oil for deep-frying
- To be mixed into masala water
- 2 tsp dried mango powder (amchur)
- 1 tsp chilli powder
- 1/2 tsp garam masala
- 1/4 tsp salt
- 1/2 cup water
- 2 onions, chopped
- 1 tsp chilli powder
- 1 tsp dried mango powder (amchur)
- 1/2 tsp salt
Method Sieve flour.
Soak bread slices in water for a few minutes. Squeeze out the water well and crumble.
Add the crumbled bread, salt and melted butter (if you like soft frankies) make a dough by adding flour and water.
Thick puris and deep fry very lightly in butter, roll out. Alternatively, roll out into thin puris and a pan for a few seconds on both sides (griddle) cook each Puri.
Roll the potatoes
Potatoes, green peas, cheese grated, pepper, garam masala, lemon juice and salt the size of puris and size mix in the long roll.
Flour, water and salt mixture to make a batter.
Dip rolls in the batter, roll in bread crumbs and deep fry in oil.
To proceed
Flour, water and salt mixture to make a batter.
Dip rolls in the batter, roll in bread crumbs and deep fry in oil.
To proceed
On a small frying pan, cook for a few minutes on both sides each Puri. Like you, a little melted butter and lightly fry use.
Each Puri, a little spice apply water, sprinkle a little onion masala mixture and chillies in vinegar.
Put a roll potatoes in the center fold, and serve immediately.
Each Puri, a little spice apply water, sprinkle a little onion masala mixture and chillies in vinegar.
Put a roll potatoes in the center fold, and serve immediately.
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