Maharashtrian-special crispy puris prepared with rice flour. TANDLACHI PURIIngredients 1½ cups rice flour (tandul)1 tbsp oil + for deep-frying and greasingSalt to taste½ tsp fennel powderA pinch fenugreek powder½ tsp cumin powder1 tsp coriander powderMethod1. Heat sufficient oil in a kadai.2. Heat 1½ cups water in a non-stick pan. Add salt, fennel powder, fenugreek powder, cumin powder, coriander powder and 1 tbsp oil and bring water to boil. 3. Add rice flour and mix till well combined. Switch off heat, transfer the mixture on a plate and knead well while still warm into a dough, dipping palms in some water. 4. Divide the dough into small equal portions.5. Grease one side of the plastic sheet with some oil, place one portion, fold the sheet to cover and spread the portion with fingers to make small thin discs. Similarly, prepare with remaining portions. 6. Deep-fry each disc in hot oil till light golden and puffed up. Drain on absorbent paper. 7. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #TandlachiPuri
