Mangalorean Recipes

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Puffs

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Ingredient

Quantity Measure Ingredients Description:
125 Grams Rava/Soji/"Semolina" filling
100 Grams Sugar, Table filling add and fry with soji
50 Grams Ghee for filling
15 Grams Plums for filling
15 Grams Cashew Nuts for filling
10 Grams Kuskus - poppy seeds for filling
  Pinch Salt  
1/2 Teaspoon Vanilla Essence or rose water - for filling
1/4 Kilogram Flour, Maida - (Refined) For Puffs
1 Teacup Water Cold for puffs
50 Grams Corn Flour For chapatis
1 Tablespoon Ghee For puffs

Method

For Filling:


Roast Soji on tava or pan. Take a big vessel and add ghee and keep it on slow fire. Fry plums. Cashew nuts and Kuskus. Then add the Soji and fry. Add rose water or vanilla essence. Add fine sugar and stir it well. Put the fire off, and keep it down. You have to do it quickly. 


For Puffs:


Knead the Maida and make a chapatti dough. Roll it into six chapattis and keep them aside.

Mix Corn flour and heated ghee and apply over the chapattis. Make layers of three chapattis with corn flour mixture in between . This should get you a set of two layered chapattis.

Cut these with a sharp knife into rectangles of 3" x 6 ".

Fill these rectangular pieces with filling and apply water with wet finger round the filling and close the same by folding the edges of the rectangular dough. Press it well. Deep fry in hot ghee. Make the gas slow and fry for five minutes. Keep the fried puffs in a colander so that the extra ghee drips.

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