Updated: Sep 9
Prep Time: 10 minutes Cooking Time: 30 minutes Serves: 4
2 cups Rajgire Flour (Amaranth Flour)
1 cup Mogo Flour (Cassava Flour)
2 Red Potatoes
1 tsp Green Chilli Paste
½ tsp Black Pepper
½ tsp Turmeric Powder
½ tsp Salt
1½ tbsp Oil
Peel and steam the potatoes (not boiled), once cooked mash them smooth.
In a large mixing bowl add the flour, mash potatoes, chilli paste, black pepper, turmeric powder, salt and oil.
Mix everything and knead into a firm and tight dough, add water as needed.
The dough should not be to dry and sticky, leave the dough to rest for ten minutes.
Dust the work surface with rajigire flour and roll out the dough into a big circle about 8-10 inch and 2mm thick and cut with a 40mm round biscuits cutter.
Repeat the above with the rest of the dough.
Meanwhile, heat oil in a deep frying pan,
Once the oil has become hot, add the puris and fry by pressing down gently to allow it to puff up.
Once puffed, turn over and fry until the puris turn to a light golden brown colour.
Enjoy with farali kadhi and farali chevdo