Til Ki Puri
Til Ki Puri
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1 cup - (200 g) - whole
flour (gehun ka atta)
1/4 tsp - (up to 1/2 tsp) - salt
1 tbsp - black sesame seeds (til)
1/2 tsp -
Red Chilli powder
1/4 tsp -
1 tbsp - finely chopped
60 ml - water
200 ml - oil for frying
How to Make Til Ki Puri
In a bowl, mix atta, salt, til, red chilli powder, turmeric powder and finely chopped coriander leaves.
Add 60 ml (50 - 65 ml) water and make a dough. Keep aside in an airtight container for one hour.
Divide puri dough into 9 portions and make balls.
Flatten them to make thin circles (4 inches in diameter) with the help of little dry flour.
In a kadai, heat oil. Reduce heat to medium and fry puri one at a time till it puffs up. Turn over till both sides are golden brown.
Drain on paper towels to absorb extra oil.
Serve with pickle, curd or any north Indian gravy dishes of your choice.
Recipe Courtesy: Niya's World
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.