Bajra Methi Puri

Prep time: 10 min; cooking time: 30 mins. Makes: approx 25 puris

Ingredients

• Bajra atta - 2 cup
• Wheat atta - 0.5 cups
• Rice flour - 2 tbsp
• 1 large potato, boiled and mashed
• 1 cup fresh methi leaves, washed, drained and finely chopped
• 1 tbsp sesame seeds
• 1/2 tsp chilli powder
• Salt to taste
• Lukewarm water to knead dough

Instructions

1. Put oil to heat in a karahi.
2. Mix all ingredients except water in a large bowl. Add water a little at a time and knead to a hard dough, which barely indents when pressed with a finger.
   1. Caution: extreme care required here, it’s easy to over-add water and the dough is quite non-forgiving.
   2. Make the dough just before you need to make puris - bajra tends to hydrate and the dough will become soft if it isn't used soon after preparation.
   3. If the dough does get loose, knead in dry wheat flour as required
3. Ensure the oil in the karahi is hot by the time the dough is ready
4. Take a small piece of dough and roll into a ball. Flatten. Place between two sheets of butter paper. Using a rolling pin, roll out puris (~4-in diameter, 2 mm thick).
5. Carefully lift the rolled puri off the butter paper, slide it into the karahi and immediately reduce heat to medium. Cook on medium heat, 30 seconds on one side, then turn and cook for another 20 seconds, till golden brown (adjust cooking time as required). Repeat with the remaining dough. 

The final product is delightfully crisp. Enjoy (preferably hot, though this is almost as good when cold) with aloo subzi, chutney, achar or just as-is with chai.