by Tarla Dalal
Added to 86 cookbooks
This recipe has been viewed 10986 times
Make baskets well in advance.
- Mix the flour, hot oil and salt and make a semi-stiff dough by adding water.
- Knead very well. Allow to rest 30 minutes.
- Roll out into small puris and press inside a tart mould. Put another puri in another tart mould. Like that build up the layers of puris in tart moulds.
- Deep fry the stack in hot oil until crisp.
- Store the fried puris in an airtight container.
- Prepare the stuffing by heating the oil and frying the cumin seeds. When they crackle, add the ginger and green chilli and fry for a few seconds. Add the remaining ingredients. Keep the mixture hot.
- When required to serve, fill the baskets with the stuffing.
- Serve hot.
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