1 1/2 cup Flour, all purpose, 175 g
2 tbsp Ghee, or oil
2 tsp Salt
2 Eggs, boil, peel & mash
2 medium Potatoes, boil, peel & mash
1 tbsp Mint, fresh, or fresh coriander (cilantro), finely chopped
1 Green chili, seed & chop Warm water for kneading
Ghee, or oil for deep frying
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Knead together mashed eggs, potatoes, coriander, chili and 1 tsp salt and divide into 8 portions. Sieve flour and 1 tsp salt. Rub into 2 tbsp ghee or oil. Mix well for 10 minutes. Slowly add warm water. Knead to a soft dough. Divide the dough into 8 equal parts and shape into balls. Roll each ball out a little. Place one portion of egg micture in centre of each ball. Fold it over and pinch the ends. Now roll out each into a round puri 4" (10 cm) diameter. Do not make it too thin or the stuffing will come out. Heat oil in a frying pan, deep fry one at a time until the colour turns golden. Serve hot with plain yogurt. Cooking time: 25 minutes
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