Samo puri
Light, crispy, and made with nutritious barnyard millet (samo), these puris are a perfect vrat-friendly alternative. Madeinto beautifully puffed puris with a golden crunch. Soft inside and crisp outside, these puris pair wonderfully with vrat-special aloo sabzi, chilled yogurt, or a simple peanut chutney. Naturally gluten-free and easy to digest, they make for a satisfying and wholesome meal during fasting days.
Preparation Time
15 minutes
Soaking Time
8 hours
Cooking Time
15 minutes
Makes
8
INGREDIENTS
- 1/3 cup banyard millet (soak overnight)
- ¼ cup water
- Salt to taste
- ½ tsp oil
- Oil for frying
METHOD
- In a blender jar add in soaked banyard millet, water, Salt to taste and oil.
- Blend until smooth.
- In a pan add the batter and cook for a minute or until all the water is evaporated.
- Keep stirring and cook until a dough is formed.
- Remove from the pan and let it cool down for a bit.
- Knead the dough and divide into equal portions.
- Using little oil, roll out puris from the dough.
- Heat oil for frying and fry the puris until golden brown.
- Serve hot.
