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1/2 tsp - Vanilla essence or rose water - for filling.
1 cup - Water.
1 tbsp - ghee.
1/8 kg - Sugar filling.
1/4 kg- Flour, Maida.
50 g - ghee heated for chapattis.
50 g - Corn Flour For chapattis.
10 g - Kuskus - poppy seeds for filling.
15 g - Cashew Nuts for filling.
15 g - Plums for filling.
50 g - ghee for filling.
100 g - Sugar - for filling.
125 g - Rava filling.
How to Make Puffs
For the filling:
Roast the sooji on a tava. Now heat ghee in a large vessel on a slow fire and fry the plums, cashews and kuskus.
Then add the sooji and saute for 2-3 minutes. Now add the rose water or vanilla essence and the sugar.
Remove from fire and keep aside.
For the puffs:
Knead the maida and make a chapatti dough. Roll it into six chapattis and keep them aside.
Mix corn flour and warmed ghee and apply to the chapattis.
Make 3 layers with the chapattis with the corn flour mixture in between. This should get you a set of two layered chapattis.
Cut these with a sharp knife into rectangles of 3 inch x 6".
Now fill these rectangular pieces with the filling and close the top with some water. Fold the edges of the rectangular dough and press it.
Then heat ghee in a kadhai and deep fry these. Simmer for 5 minutes.
Keep the fried puffs in a colander so that the extra ghee drips.
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