Out & About
Cooking with Friends
October 8, 2018
MINALS JUMEIRAH SPICE
Makes aprox 20 puri's
2 cups Fasting flour (can be found ready mixed if in UK and at Al Adil in Dubai
or you can mix together samo/ flour, rajagra flour, sabudhana flour equal portions
salt to taste
2 tsp ground black pepper
2 tsp cumin/jeeru seeds (you can add more if you prefer)
2 tbsp ghee
2 tbsp sunflower oil
oil for frying
In a bowl mix the flour, salt, pepper, cumin, ghee and sunflower oil, rub altogether with your finger tips. Bind with water to make a dough (a little harder than paratha dough)
Divide dough into equal portions, roll out 3-4 inches in diameter and with a knife or fork prick the puri a few times (spreading across the puri)
Deep fry all the puri's (you can roll out a few at a time and keep them on a baking sheet/thali)
Once fried to a light golden colour, drain on a tissue and place in a tray.
When cool place in an airtight steel dabba or similar to keep them crispy. They will keep for upto 2 weeks.
I'm busy working on my blog posts. Watch this space!
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