Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Teaspoon | Chilly Powder, Red | For potato mash |
| As Required | Cooking Oil | For frying | |
| 400 | Grammes | Flour, Maida - (American Pillsbury) | For dough |
| 200 | Grammes | Potatoes | Boiled, peeled and mashed |
| As Required | Salt | for potato mash and pooris. | |
| 1 | Tablespoon | Sugar | For potato mash |
Method
Beat sugar and 100grammes ghee well, then add flour little at a time and mix well. Knead well with salt and water required to make a soft dough. Boil potatoes, peel and mash well, add chilly powder salt to taste and sugar.
Take small lumps of dough and roll into thin round pooris. Place in the center of this a lump of potato mash and fold the edges to the centre, then place each of them on a rolling board, dusted with dry flour and roll each into a thin poori.
Heat in a pan, some cooking oil and deep fry the pooris well after the oil has been heated up properly. Remove them when they are fully fried, with a perfo0rated ladle and place them in a basket, lined with kitchen towels.
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