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A suttle falvoured faraalie delicay. . . Made with a combination of singhada flour and arbi. .
- Peel and mash the arbis.
- Add the flour and salt, mix well and knead into a soft dough, using little water.
- Divide the dough into equal portions and shape each portions into small round puris of 1/4" thickness.
- Heat the ghee in a kadhai and deep fry each puri till golden brown form all the sides.
- Drain on an absorbent paper and serve hot.
This recipe was contributed by ektanshu on 30 Aug 2011
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