You are here: Home> Course > Main Course Recipes > Rotis / Puris / Parathas > Puris > Masala Coorgi Puris
Masala Coorgi Puris
Tarla Dalal
08 April, 2014
Table of Content
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
16 puris
Ingredients
Main Ingredients
3/4 cup soaked and cooked rice (chawal)
1 cup rice flour (chawal ka atta)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
Other Ingredients
oil for deep-frying
Method
- Combine the steamed rice along with little water and blend in a mixer to a smooth paste.
- Transfer the paste into a deep bowl ,add the remaining ingredients and knead into a semi stiff dough using enough water.
- Cover and keep aside for 15 minutes.
- Divide the dough into 16 equal portions and roll each portion into a 100 mm. (4”) diameter circle.
- Heat the oil in a deep kadhai and deep-fry a few puris at a time till they are golden brown in colour from all the sides.
- Serve immediately.
Masala Coorgi Puris recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Masala Coorgi Puris
The Nutrient info is complete
-9522.webp)
-14364.webp)
