________________
Lраа 2 cup Bal Atta,
Coconut grated, Juice of 1 lemon, 4 green chillies crushed, Finely cut corriander leaves, Curry leaves, salt, little oil,
Bind the flour with water and make dough. Roll the dough in thick Chappati and roast it. keep aside for one day. Next day break the Chappati in powder form. Heat some oil in a pan and throw in some mustard seed and curry leaves. When they start spluttering add the prepared flour. Let it cook on slow fire too five minutes. Take off fire and add lemon juice, coconut and corriander. Mix and serve.
-RAJASTHANI MAHILA MANDAL
Corn Puris
1 cup corn, 1 cup Dhana Atta, 1 cup wheat flour, 1 bunch corriander leaves finely cut, 1 Table spoon oil, 1 Table spoon green chillie paste, 1 table spoon Citric acid 2 Table spoon sugar or jaggery, Salt and little turmeric powder, Oil for frying. Grind the corn to a paste.
Mix both the flours add all the other ingrediants. Bind the flour to a stiff dough with the he'p of grounded corn. No water to be used. Knead well and divide into small balls. Roll each ball very thinly and prick with a fork. Heat the oil and fry the puris till crips. When cool serve. Tnis stays for days so muy be stored in an air tight
jar.
--SARYU NANAVATI
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
