| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | Flour, all purpose; 175 g |
| 2 Esslöffel | Ghee; or oil |
| 2 Teelöffel | salt |
| 2 | Eggs;boiled, peeled & mashed |
| 2 mittel | Potatoes; boiled, peeled & mashed |
| 1 Esslöffel | Mint, fresh; or fresh coriander(cilantro), finely chopped |
| 1 | Green chili;seeded & chopped Warm water for kneading |
| | Ghee; or oil for deep frying |
|
Knead together mashed eggs, potatoes, coriander, chili and 1 tsp salt and divide into 8 portions. Sieve flour and 1 tsp salt. Rub into 2 tbsp ghee or oil. Mix well for 10 minutes. Slowly add warm water. Knead to a soft dough. Divide the dough into 8 equal parts and shape into balls. Roll each ball out a little. Place one portion of egg micture in centre of each ball. Fold it over and pinch the ends. Now roll out each into a round puri 4" (10 cm) diameter. Do not make it too thin or the stuffing will come out. Heat oil in a frying pan, deep fry one at a time until the colour turns golden. Serve hot with plain yogurt. Cooking time: 25 minutes
|
|
Anmerkungen zum Rezept:
keine |
