Cooking Time: 15mins
Serving: 2 persons
Ingredients
Bottle guard small
Baking Powder 1 tsp
Cooking Oil sufficient for deep fry
Corriander Leaves bunch
Cumin Powder 1 tsp
Ginger small piece
Green Chillies 5 (thai chiilies taste better. 3 can be added according to spice level)
Kasoor Methi to taste
Onion medium
Rice Flour 1 and half cup
Salt 2 tsp
Procedure
- Peel off the bottle guard and grate it finely.
- Once done with grating, slightly squeeze the grated bottle guard just to remove excess water(Do not squeeze too hard). Set it aside.
- Chop the green chillies, onion, ginger, corriander leaves very finely.
- Add the chopped ingredients and mix well with the above dough.
- Add the rice flour to the grated bottle guard according to the consistency to make dough similar to poori dough.
- Pour sufficient oil into the frying pan and let it get heated.
- Make small dumplings(like you make for puri) and press them upto puri size on a ziploc bag/plastic bag. Slowly place the puri into the heated oil and let it fry by tilting both sides until light brown.(you can fry even more than one puri at a time basing on ur pan size.)
- Take out of the oil and serve it hot with Ginger chutney.
- Might be a litle bit tricky for first time, bcoz, if u leave the mixture of grated bottle guard and rice flour for long time, it might become watery;
PS : Do not add any water as it becomes very loose and u can not make dumplings accordingly;
