Nachni Soya Puri, a snack for gluten insentivity.Recipe Link : http://www.tarladalal.com/Nachni-Soya-Puri-(--Gluten-Free-Recipe)-38635rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Nachni Soya PuriThese crisps made of ragi and soya flour are loaded with iron, calcium and protein. While cooking them on a tava is the healthier option, you can also deep-fry them. Make the crisps in advance and store in an airtight container.Preparation Time: 5 minutesCooking Time: 10 minutesMakes 15 puris3/4 cup ragi (nachni / red millet) flour1/4 cup soya flour1/2 tsp freshly ground black pepper (kalimirch)1 tsp green chilli paste2 tsp oilsalt to tasteoil for deep-frying1. Combine all the ingredients in a deep bowl and knead into firm dough, using enough water.2. Divide the dough into 15 equal portions.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.3. 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.Cool and serve or store in an air-tight container.Handy tip:Shape 2 to 3 puris at a time and deep-fry them, as the puris tend to dry up quickly once rolled.Variation:Jowar soya puriReplace the ragi flour with equal proportions of jowar flour and proceed as per the recipe.