Nachni Soya Puri (Gluten Free) Recipe

Ingredients

• 3/4 cup ragi (nachni, red millet) flour
• 1/4 cup soy flour
• 1/2 tsp freshly ground black pepper (kalimirch)
• 2 tsp oil
• salt (namak) to taste
• oil for deep-frying

Steps

1. Shape 2 to 3 puris at a time and deep-fry them, as the puris tend to dry up quickly once rolled.
2. Combine all the ingredients in a deep bowl and knead into firm dough, using enough water.
3. Divide the dough into 15 equal portions.
4. Pat each portion in between your palms and shape into a 63 mm (2½") diameter circle. Prick the puris gently at equal distance using a fork.
5. Heat the oil in a kadhai and deep-fry a few puris on a medium flame, a few at a time, till they turn golden brown in colour from both sides.
6. Cool and serve or store in an air-tight container.
7. Jowar soya puri
8. Replace the ragi flour with equal proportions of jowar flour and proceed as per the recipe.