Masala Puri

400g wheat flour
1/4 cup besan
1/4 cup fine rawa
¼ tsp turmeric
¼ tsp red chilli powder
250 gms red pumpkin – finely grated
1 tsp ajwain
A handful of coriander leaves
Salt to taste


Combine all the dry ingredients.
Add in the grated pumpkin and coriander and mix well. Heat a little oil and pour over the mixture, gently mixing as you go.
Knead into a firm dough with water.
Let it stand for 2-3 hours under cover.

Heat oil in a kadhai / wok.
Divide the dough into small portions, big enough to roll out into 2 ½-3 inch puris.
When oil is hot enough, fry the puris, pressing on them gently with a slotted metal spoon so they puff up and become golden.

Drain and serve with dahi or chutney.


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