Ingredients
Wheat flour 1 cup
Semolina / Rava 1/2 cup
Salt as per taste
Ghee 1 tablespoon for making dough
Curd 2 tbsp
Water per requirement to make stiff dough
Oil for deep frying
For sugar syrup
1/2 cup sugar
1/4 cup water
pinch of cardamom powder
Water per requirement to make stiff dough
Oil for deep frying
For sugar syrup
1/2 cup sugar
1/4 cup water
pinch of cardamom powder
Method
For sugar syrup
Heat sugar and water in pan. It will start boiling. Make syrup of one string consistency. Add cardamom powder to it. Keep it aside.
In a mixing bowl, add wheat flour, semolina, and salt. Mix very well. Heat ghee in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add curd and 1 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep it for 1/2 in freeze. Take our keep for 15 min. Then knead the dough. Make small portions of dough of 4 inch. Start rolling it, it should not be too thin or thick, make chapati of big size then using cover of small round tiffin make 10-12 puris. Deep fry in oil. Take out on tissue paper to remove excess oil. Deep in hot sugar syrup. Serve hot.
Tip
Sugar syrup should be hot when dipping the puris.
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