Nachni Soya Puri ( Gluten Free Recipe)
by Tarla Dalal
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These crisps made of ragi and soya flour are loaded with iron, calcium and protein. While cooking them on a tava is the healthier option, you can also deep-fry them. Make the crisps in advance and store in an airtight container.
- Combine all the ingredients in a deep bowl and knead into firm dough, using enough water.
- Divide the dough into 15 equal portions.
- Pat each portion in between your palms and shape into a 63 mm (2½") diameter circle. Prick the puris gently at equal distance using a fork.
- Heat the oil in a kadhai and deep-fry a few puris on a medium flame, a few at a time, till they turn golden brown in colour from both sides.
- Cool and serve or store in an air-tight container.
- Shape 2 to 3 puris at a time and deep-fry them, as the puris tend to dry up quickly once rolled.
- Jowar soya puri
- Replace the ragi flour with equal proportions of jowar flour and proceed as per the recipe.
Nutrient values (Abbrv) per puri
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