Ingredients
1/4 cup jowar (white millet) flour
1/4 cup soya flour
1/4 cup ragi (nachni / red millet) flour
2 tbsp finely chopped fenugreek (methi) leaves
2 tsp sesame seeds (til)
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp grated jaggery (gur), dissolved in 1 tbspwater
1 tsp oil
salt to taste
Method
- Mix all the ingredients in a bowl and knead into soft dough using a little water.
- Divide the dough into 40 equal portions.
- Roll out into thin puris and prick each puri with a fork.
- Arrange the puris on a baking tray.
- Bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
- Cool and store in an air-tight container
.
- Mix all the ingredients in a bowl and knead into soft dough using a little water.
- Divide the dough into 40 equal portions.
- Roll out into thin puris and prick each puri with a fork.
- Arrange the puris on a baking tray.
- Bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
- Cool and store in an air-tight container
.
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