Warqi Puri
Ingredients
Plain Flour ½ kg
Egg White 1
Nutmeg (grinded) ¼ tsp
Green Cardamom (grinded) ½ tsp
Baking Powder ½ tsp
Milk 1 cup
Saffron 1 pinch
Sugar ½ cup
Ingredients For Filling
Corn Flour 4 tbsp
Ghee 4 to 5 tbsp
METHOD
In a bowl add flour, egg white, nutmeg, choti elaichi, baking powder and 2 tsp heaped solid ghee, mix well till properly mixed, cook milk with ½ cup sugar and pinch of saffron till sugar melts, cool and knead the dough with this. Leave it for 2 hours covered, make into 10 balls, roll each ball into dinner plate size, put on top of each other spreading lavishly with ghee and sprinkle lavishly with dry corn flour. Do this till all five have been kept on top of each other, spread ghee and corn flour on top layer too. Roll into a swiss roll then cut with sharp knife cut into thin peras, and slightly roll into rounds or longish. Deep fry in medium oil, not very hot, keep splashing oil on top of the purees, fry till golden brown.
Ingredients
Plain Flour ½ kg
Egg White 1
Nutmeg (grinded) ¼ tsp
Green Cardamom (grinded) ½ tsp
Baking Powder ½ tsp
Milk 1 cup
Saffron 1 pinch
Sugar ½ cup
Ingredients For Filling
Corn Flour 4 tbsp
Ghee 4 to 5 tbsp
METHOD
In a bowl add flour, egg white, nutmeg, choti elaichi, baking powder and 2 tsp heaped solid ghee, mix well till properly mixed, cook milk with ½ cup sugar and pinch of saffron till sugar melts, cool and knead the dough with this. Leave it for 2 hours covered, make into 10 balls, roll each ball into dinner plate size, put on top of each other spreading lavishly with ghee and sprinkle lavishly with dry corn flour. Do this till all five have been kept on top of each other, spread ghee and corn flour on top layer too. Roll into a swiss roll then cut with sharp knife cut into thin peras, and slightly roll into rounds or longish. Deep fry in medium oil, not very hot, keep splashing oil on top of the purees, fry till golden brown.
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