In all recipes Sendha namak (rock salt) is used instead of common salt.
- 1 cup kottu ka atta
- 1 big potato boiled and mashed
- ½ tsp rock salt (sendha namak)
- ½ tsp black pepper powder
- Ghee or cooking oil for deep frying
- Mix kuttu atta, mashed potato, black pepper powder and salt in a bowl.
- Kead the flour into stiff dough. Add water only if there is a need. Let it rest for 15 minutes.
- Take lemon sized ball from the dough and roll out on a lightly oiled surface (you can sprinkle dry flour also), into a 3-4 inch round puris.
- Heat oil in a kadhai/wok. To check whether the oil is hot enough, put a small pea sized ball of dough into the oil. If it sizzles and comes to surface, oil is ready. Turn the heat to medium. Gently place the rolled poori in the oil.
- When cooked on one side turn it and cook on the other side also until it turns light brown.
- Drain the poori using the same slotted spoon on an absorbent paper. Similarly make rest of the puris from the dough.
- Serve hot with Pudina Aloo, Kadhai Paneer and Bottle Gourd Raita.
Do You Know?
Navaratri or Navratra represents celebration of Goddess Durga, the Deity in form of Shakti (Energy or Power).
Sharana Navaratri is the most important of the Navratris. It commences on the first day (pratipada) of the bright fortnight of the lunar month of Ashwin. It is also known as Sharad Navaratri, as it is celebrated during Sharad (beginning of winter, September–October). The festival is celebrated for nine nights.
The dates of the festival are determined according to the lunar calender, the festival may be held for a day more or a day less. The Sharad Navratri culminates in Durga Puja and Dussehra.