Puffs

Friday, 24 April 2009 18:15 Mangalore - Goa - Snacks

Ingredient

Quantity	Measure	Ingredients	Description
1/2	Teaspoon	Vanilla Essence	or rose water - for filling
1	Teacup	Water	Cold
1	Tablespoon	Ghee
	Pinch	Salt
1/8	Kilogram	Sugar	filling
1/4	Kilogram	Flour, Maida - (American Pillsbury)
50	Grammes	Ghee	heated for chapattis
50	Grammes	Corn Flour	For chapattis
10	Grammes	Kuskus - poppy seeds	for filling
15	Grammes	Cashew Nuts	for filling
15	Grammes	Plums	for filling
50	Grammes	Ghee	for filling
100	Grammes	Sugar	fine - for filling
125	Grammes	Rava/Soji/"Semolina"	filling

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.