Ragi Puris

Name: Ragi Puris
Yield: 4
Ingredients: Nachni atta; Potato – 1 medium; Hing; Red chilli powder – 1 tsp or per taste; Chaat masala – 1 tsp; Salt – as per taste; Warm water – as needed; Refined oil – to deep fry; Spicy green chutney or spicy red chilli chutney

prathi July 1, 2014 0 Comments

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Soft puris made from finger millet flour

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Ragi Puris

Author: prathi

Servings: 4

Description

Soft puris made from finger millet flour

Ingredients

Servings

Nachni atta (ragi flour/ finger millet flour – 2 cups + for dusting)
Potato – 1 medium
Hing (asafoetida – ½ tsp)
Red chilli powder – 1 tsp or per taste
Chaat masala – 1 tsp
Salt – as per taste
Warm water – as needed
Refined oil – to deep fry

To serve

Spicy green chutney or spicy red chilli chutney

Instructions

Boil, peel and mash potato. In a mixing bowl put mashed potato, ragi flour, hing, chilli powder, chaat masala, salt. Mix well once.
Add required warm water and knead to a soft dough. Do not keep the dough aside for long as it tends to dry.
Heat oil in a kadai/ wok to deep fry.
Divide dough into equal portions and shape into balls. Roll out gently into small puris by dusting with more flour as needed.
Slide the puris, one at a time, into hot oil gently and fry till golden. Drain on absorbent paper.
Serve hot with any spicy chutney.

Note

Fry one puri at a time. As it fries, press the puris gently with slotted spoon to puff them a bit, like you do for regular puris.
The dough can be very soft & so handle gently as you roll out & immerse into oil. You can keep rolled out puris in the ladle & then immerse into hot oil to avoid puris from breaking.

Adapted from Chef Harpal S

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Ragi Puris

Description

Ingredients

To serve

Instructions

Note

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