BERMI PURI

INGREDIENTS
flour   1 1/2 cups
moong dal without skin   50 gm
spring onion sliced   100 gm
chilli pdr.  1 tsp or to taste, or green chillies to taste
water as needed for kneading
oil for frying
salt to taste
cumin  1 tsp

METHOD

clean, wash, soak the split green dal overnight
next day, grind dal together with spring onion, green chillies to a fine paste, add salt, cumin grind again for a minute, see that the batter is thick
to the flour, add the ground batter, mix well, make dough, add water if necessary only
knead for 10 minutes to have a smooth non-sticky dough.
take small balls of the dough, roll out each into small puris, which will be slightly thicker than normal puris
heat oil in a pan/ kadai, when hot, deep fry puris, till they puff up & get light brown on both sides
drain well on kitchen paper, serve hot with pickle, chutney or  vegetable raita of your choice.



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