Nachni Soya Puri ( Gluten Free Recipe) Video by Tarla Dalal

Nachni Soya Puri ( Gluten Free Recipe) Video 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.

  

Recipe Description for Nachni Soya Puri ( Gluten Free Recipe)

Preparation Time: 
Cooking Time: 
Makes 15 puris
Show me for puris


Ingredients

3/4 cup ragi (nachni / red millet) flour
1/4 cup soya flour
1/2 tsp freshly ground black pepper (kalimirch)
1 tsp green chilli paste
2 tsp oil
salt to taste
oil for deep-frying

Method
  1. Combine all the ingredients in a deep bowl and knead into firm dough, using enough water.
  2. Divide the dough into 15 equal portions.
  3. 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.
  4. 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.
  5. Cool and serve or store in an air-tight container.

Handy tip:

  1. Shape 2 to 3 puris at a time and deep-fry them, as the puris tend to dry up quickly once rolled.

Variation:

  1. Jowar soya puri
  2. Replace the ragi flour with equal proportions of jowar flour and proceed as per the recipe.
RECIPE SOURCE : Gluten Free RecipesBuy this cookbook

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