Puri for kheer
The combination of chilled meethi kheer and hot namkaeen puri is mouth-watering.
Servings 12 small puri
- 2½ cup flour
- salt to taste
- ¼ cup oil or ghee
- warm water as required
- Oil or ghee for frying
In a large thali or bowl mix flour, salt and ¼ cup oil.
Add little water at a time and make a tight dough.
Rest the dough for 10 minutes.
Heat oil or ghee in a wok.
Divide dough into 12 small balls.
Roll each ball into a round disk. The dough is tight so this will take some effort.
Fry each poori in the wok.
Spread each poori on kitchen towel to drain oil. Do not pile one puri on top of another.
Calories: 136kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg