Ingredients

• 1/2 tsp - Vanilla essence or rose water - for filling.
• 1 cup - Water.
• 1 tbsp - ghee.
• 1/4 tsp-Salt.
• 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.
• Stir well.
• 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.