Hariyali Soya Puris Recipe

Ingredients

• 2 tbsp finely chopped fenugreek leaves (methi)
• 2 tbsp finely chopped coriander (dhania)
• 2 tbsp soy flour
• 1/2 cup whole wheat flour (gehun ka atta)
• 1/2 tsp black sesame seeds (kala til)
• 1/4 tsp red chilli powder
• a pinch of haldi powder (turmeric powder)
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• oil for deep-frying

Steps

1. To make hariyali soya puris in a deep bowl, put methi leaves, coriander, soya flour, whole wheat flour, black sesame seeds, chilli powder, haldi and salt.
2. Knead into a stiff dough using enough water.
3. Divide the dough into 20 equal portions and roll each portion into a 50 mm. (2”) diameter thin circle using a little whole wheat flour for rolling.
4. Prick the puris all over using a fork.
5. Heat the oil in a kadhai, and deep-fry a few puris at a time, on a medium to slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
6. Cool hariyali soya puris completely and store them in an air-tight container or pack in a tiffin box.