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STUFFED SHAHI PURIS Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the dough
2 teacups fenugreek (methi) leaves, finely chopped
2 teacups wheat flour or plain flour (maida)
1/4 teaspoon baking powder
1 tablespoon fresh curds
2 tablespoons melted ghee
To be mixed into a stuffing
100 grams grated paneer
3 to 4 chopped green chillies
2 tablespoons chopped coriander
Salt to taste
Other Ingredients
Ghee for deep frying
| | METHOD | For the dough mixture
Sprinkle salt over the chopped fenugreek leaves and leave aside. After 15 minutes, squeeze out the water.
Mix the fenugreek and the flour, baking powder, curds and melted ghee and make a dough by adding a little water.
Divide the dough into 12 balls and roll out each ball into a small round.
How to proceed
Put 1 teaspoon of the stuffing in one round, fold the edges towards the centre and close. Roll out again.
Repeat for the remaining rounds and stuffing.
Deep fry in ghee.
Serve hot.
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