NARAGISI PURI

Ingredients

1 1/2 c Flour, all purpose; 175 g

2 tb Ghee; or oil

2 ts -Salt

2 ea Eggs;boiled,peeled & mashed

2 md Potatoes; boiled,peeled &

-mashed

1 tb Mint, fresh; or fresh

-coriander(cilantro),finely

-chopped

1 ea Green chili;seeded & chopped

-Warm water for kneading

Ghee; or oil for deep frying

Cooking Method

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 mixture 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.