Mysore Puris

 

I learned the recipe of Mysore Puris in Manipal way back in 1985, and prepare this at least once a year . Usually it is served with potato tomato curry and raita.

Ingredients

2 cups refined flour (for 12 puris)

3 small potatoes boiled peeled and mashed

4 bread slices

2 tsps ghee

½ tsp salt

1 ½ tbsps water

Oil for frying

Instruction

-          Dip bread slices in water, gently squeeze and keep aside for 15 minutes.

-          Knead together the bread slices, mashed potatoes, ghee, salt and water into a smooth dough

-          Divide into 12 balls, roll each ball between palms smeared with ghee, applying some pressure

-          Heat oil, keep on medium flame, spread each ball into round and fry on both sides

Mysore puris served with pumpkin sabzi and potato tomato curry