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Ingredients
3 medium potatoes - boiled, peeled and mashed
250 gm arrowroot powder
1 tsp lemon juice
1 tsp salt
2 Tbsp ghee / oil for frying
For the filling:
150 gm seeded dates
4 Tbsp thick tamarind pulp
1 tsp chilli powder
1 tsp rock salt
1 tsp sugar
1 tsp roasted ground fennel seeds
Cooking Style
Knead potatoes, arrowroot, lemon juice, salt and ghee into firm dough. Roll out into small discs.
Press two together with the chutney filling in the middle.
To prepare the filling:
Grind all ingredients together. Use to fill puris and deep fry in hot oil until golden.
3 medium potatoes - boiled, peeled and mashed
250 gm arrowroot powder
1 tsp lemon juice
1 tsp salt
2 Tbsp ghee / oil for frying
For the filling:
150 gm seeded dates
4 Tbsp thick tamarind pulp
1 tsp chilli powder
1 tsp rock salt
1 tsp sugar
1 tsp roasted ground fennel seeds
Cooking Style
Knead potatoes, arrowroot, lemon juice, salt and ghee into firm dough. Roll out into small discs.
Press two together with the chutney filling in the middle.
To prepare the filling:
Grind all ingredients together. Use to fill puris and deep fry in hot oil until golden.
|
Ingredients
3 medium potatoes - boiled, peeled and mashed
250 gm arrowroot powder
1 tsp lemon juice
1 tsp salt
2 Tbsp ghee / oil for frying
For the filling:
150 gm seeded dates
4 Tbsp thick tamarind pulp
1 tsp chilli powder
1 tsp rock salt
1 tsp sugar
1 tsp roasted ground fennel seeds
Cooking Style
Knead potatoes, arrowroot, lemon juice, salt and ghee into firm dough. Roll out into small discs.
Press two together with the chutney filling in the middle.
To prepare the filling:
Grind all ingredients together. Use to fill puris and deep fry in hot oil until golden.
3 medium potatoes - boiled, peeled and mashed
250 gm arrowroot powder
1 tsp lemon juice
1 tsp salt
2 Tbsp ghee / oil for frying
For the filling:
150 gm seeded dates
4 Tbsp thick tamarind pulp
1 tsp chilli powder
1 tsp rock salt
1 tsp sugar
1 tsp roasted ground fennel seeds
Cooking Style
Knead potatoes, arrowroot, lemon juice, salt and ghee into firm dough. Roll out into small discs.
Press two together with the chutney filling in the middle.
To prepare the filling:
Grind all ingredients together. Use to fill puris and deep fry in hot oil until golden.
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