![]() Knead for 1-2 minutes(if dough is sticky, add a little more flour, if its too dry, add more water) (as mentioned, more or less water may be needed) Mix in the ghee, and rub well so it resembles coarse crumbs.Īdd the water in slowly, and mix well until you get a smooth, NOT sticky, soft dough. Served at Puja’s, this flat bread is delicious with 7 curry, or sweets like parsad, pera, lapsee, sweet rice, and ghurama(sweet mango jam curry)ģ0-50 puri4 cups all purpose flour + more for rollingģ/4 cup of lukewarm water (note that more or less water may be needed.) I also add 1 inch cinnamon sticks (2-3) to the pineapple filling for the pine tarts.įlat, fried roti. PS: I add peas and diced hash brown potatoes to my patties. ![]() Do you have any recommendations for the puri and the cheese roll. I have always been a pretty good cook and my family & friends look forward to whatever I cook on weekends. The cheese roll was flaky but I guess I didn’t seal it properly so all the cheese filling ended up in the pan. Also, there is one thing missing from the ingredients for the dough and that is the amount of salt to use. I don’t know what I did wrong but I’ll try it again. The actual dough was brown in color as though I used whole wheat flour but I didn’t. It wasn’t flaky and the peas wasn’t falling out when you tear it. I had assumed that the dough will be similar to the roti dough but it wasn’t. ![]() When I was finished with the dough, it was very sticky. The taste and the smell of the puri was great but it didn’t look like yours. The only ones that didn’t turn out so good were the puri and cheese roll. I’ve tried several of them, patties, roti, pinetarts, and a few more. Thank you so much for all the fantastic Guyanese recipes.
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