- 2 cups Semolina Flour (Upma Rawa)
- 1 cup Milk
- Oil to deep-fry
- Salt as required
Mix the semolina flour and milk together and leave it for 2 hours.
When the semolina absorbs all the milk, add the salt. Mix it well and knead till the dough becomes soft.
Tip: If the dough is too thin, add some wheat flour to make it thick and knead well.
Make small balls out of the dough and roll out into small circles. Keep aside.
Meanwhile, add the oil in a deep-bottomed pan and heat.
When the oil is hot, drop the rolled puris one at each time carefully and deep fry it until it becomes puffed up.
Take out the puri and place on a paper towel to drain excess oil. Repeat the same process with rest of the puris.
The good thing with these puris is, it won’t absorb too much oil like the regular puris and taste very good too.
Enjoy these fluffy, soft puris with your favorite curry or just sugar. We enjoyed them with Potato Fusion Curry.
These delicious puris are my contribution to Srivalli’s Roti Mela.