A staple during the fast when cereals are not eaten.
Preparation time: 20 mins Cooking time: 20 mins Serves: 4 Recipe Ingredients:
2 cup kuttu ka atta(buckwheat flour) 4 medium sized potatoes ½ tsp sendha namak(rock salt) ½ tsp black pepper powder clarified butter (ghee) or groundnut oil for frying Recipe Method: Boil and mash potatoes. Now mix rock salt, buckwheat flour, black pepper powder and potatoes and knead into a smooth dough. Make small balls of the dough and roll each into small circles. Heat ghee or the groundnut oil in a pan. Fry each puri in ghee. When cooked on one side turn it and cook on the other side also until it turns light brown. Serve them hot.
If becoming the MasterChef was the destiny of Pankaj Bhadouria, nature started her silent training in her birthplace Delhi's cosmopolitan Food environments. She grew up tasting almost all types of Indian and continental dishes at home and at various restaurants of Delhi. Her father and mother were real connoisseur of food, while nurturing their hobby, as enthusiastic cooks, they always experimented with regular recipes and invited their friends and relatives to enjoy new tastes. Her father's passion for "Good Food" allowed her to learn nuances of cookery unknowingly from the very early age of 12 by assisting her mother in kitchen for regular cooking at home....