Page 5 - ebook_CTC.cdr

Ingredients Method

 3 cup Areva Finger millet  Peel the boiled potatoes and mash or grate
flour /Ragi /Nachni them well.

 2 tbsp Areva whole  In a bowl add the ragi flour,wheat flour and all
wheat flour/atta

 1/3 cup Potatoes / Aloo the spices.
boiled and mashed  Now add the mashed potato in it and mix
 1/4 tsp sesame seeds /til properly.

 1/4 tsp Red Chilli
powder / Laal mirch  Add lukewarm water and make a medium soft

powder to taste salt dough.
 Pinch Asafoetida / Hing  Make 6 balls from the dough.
powder 1
 Dust the balls with dry flour and roll to make
medium thick pooris .

For Serving:  Heat enough oil in a deep pan.
Pickle and Tea.
 when oil become hot then gently slide in the

rolled pooris in the pan.

 Press with the spatula to help it puff properly.
Now turn the side and let it cook from other
side too. Drain on a paper napkin to absorb all

the moisture.