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Nachni Soya Puri, a snack for gluten insentivity.
Recipe Link : http://www.tarladalal.com/Nachni-Soya-Puri-(–Gluten-Free-Recipe)-38635r
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Nachni Soya Puri
These crisps made of ragi and soya flour are loaded with iron, calcium and protein. While cooking them on a tava is the healthier option, you can also deep-fry them. Make the crisps in advance and store in an airtight container.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes 15 puris
3/4 cup ragi (nachni / red millet) flour
1/4 cup soya flour
1/2 tsp freshly ground black pepper (kalimirch)
1 tsp green chilli paste
2 tsp oil
salt to taste
oil for deep-frying
1. Combine all the ingredients in a deep bowl and knead into firm dough, using enough water.
2. Divide the dough into 15 equal portions.
Pat each portion in between your palms and shape into a 63 mm (2½”) diameter circle. Prick the puris gently at equal distance using a fork.
3. Heat the oil in a kadhai and deep-fry a few puris on a medium flame, a few at a time, till they turn golden brown in colour from both sides.
Cool and serve or store in an air-tight container.
Handy tip:
Shape 2 to 3 puris at a time and deep-fry them, as the puris tend to dry up quickly once rolled.
Variation:
Jowar soya puri
Replace the ragi flour with equal proportions of jowar flour and proceed as per the recipe.
