Suji/rava 1 cup
Sour curds ¾ cup
Green chilies 6-8
Coriander leaves 2 tbsp
Asafetida/hing ¼ tsp
Coconut grated 2 tbsp
Salt to taste
Oil for frying
Mix the suji in sour curds to make a stiff dough. Cover & keep it for 12- 15 hours. Finely chop the chilies, coriander leaves. Add to the above dough along with coconut, hing & salt. Mix the dough thoroughly, if the dough is too stiff, add little water to make it pliable.
Take a piece of butter paper & smear it with a few drops of oil. Put a portion of the dough on the paper, flatten it by pressing it lightly all over except in the centre. Do not press in the centre, as a thin centre will not allow the dough to puff up on frying. Heat oil, when smoking hot, fry the puris carefully. Pour hot oil over it to puff up. Turn it over till both sides are done to a nice golden brown. Drain off the excess oil & keep aside. Serve hot, it can be stored & eaten the next day too.
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