Jowar puri

This is a speciality of Belgaum and I got the recipe from Dr. Roma Alhad Bagi. It can be even served with only yoghurt or butter.

Ingredients

2 cups jowar flour

1 cup rice flour

½ cup wheat flour

½ cup besan (gram flour)

½  tsp ajwain seeds

1/3 tsp sesame seeds

1/3 tsp red chilli powder

A pinch of asafoetida

1 tbsp finely cut coriander leaves

Salt to taste

3 cups water boiled

Oil for frying

Instruction

-          Keep the water to boil.

-          Take Jowar flour, rice flour, wheat flour, besan, Aajwain, sesame seeds, freshly chopped coriander, asafoetida, salt, and red chilli powder in a vessel and pour the boiling water into it, mixing with a spoon.

-          Pour the water slowly; you may not require all of it. Knead into smooth dough. Divide into ten small balls.

-          Spread each ball on a plastic sheet with moistened fingers. Or, you can put the dough between two oiled plastic sheets and roll it out.

-          Heat the oil till it smokes, gently slide the rolled out dough and fry from both sides. 

-          Here jowar puris are served for lunch, with black matar sabzi, curds, salad, lemon pickle, roasted taro roots, and freshly made mango murabba