Ragada Puri

1. Mix soji, salt and enough water to knead a soft dough.

2. Stand covered with wet cloth for 15-20 minutes.

3. Take a fist sized lump and make a ball.

4. With the help of some dry maida or soji, roll into big thin rounds.

5. Cut small puris from it with the cutter. Approx. 1 1/2" diameter.

6. You may use a sharp edged lid of a bottle, if the size is alright.

7. Remove the frills formed and mix into remaining dough..

8. Heat oil in a pan and deep fry puris till very light brown and crisp.

9. Keep the puris covered with a moist muslin cloth if there is delay in frying.

10. Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.

11. Store in an airtight container when cool.

12. If in a hurry, just cut the big puris into small squares and use the same.

13. No dough is then put back in frill form.

    14.       1 cup ragda made as in ragda patties (refer meal snacks. Arrange unpuffed puris in a serving plate.