1 1/2 c Flour, all purpose; 175 g
2 tb Ghee; or oil
2 ts -Salt
2 ea Eggs;boiled,peeled & mashed
2 md Potatoes; boiled,peeled &
-mashed
1 tb Mint, fresh; or fresh
-coriander(cilantro),finely
-chopped
1 ea Green chili;seeded & chopped
-Warm water for kneading
Ghee; or oil for deep frying
Knead together mashed eggs, potatoes, coriander, chili
and 1 tsp salt and divide into 8 portions.
Sieve flour and 1 tsp salt. Rub into 2 tbsp ghee or
oil. Mix well for 10 minutes.
Slowly add warm water. Knead to a soft dough. Divide
the dough into 8 equal parts and shape into balls.
Roll each ball out a little. Place one portion of egg
micture in centre of each ball. Fold it over and pinch
the ends. Now roll out each into a round puri 4" (10
cm) diameter. Do not make it too thin or the stuffing
will come out. Heat oil in a frying pan, deep fry one
at a time until the colour turns golden.
Serve hot with plain yogurt.
Cooking time: 25 minutes
