1. In a large bowl mix together the all-purpose flour, semolina, salt, pepper, cumin seeds, and vegetable shortening. 2. Mix lightly to obtain a bread-crumb consistency. 3. Add equal amounts of milk and warm water to make a stiff dough. 4. Knead the dough well for 15-20 minutes, cover, and set aside for another 20 minutes. 5. Make lemon-sized balls of the dough, and roll into 3-inch diameter circles ('puris') on a floured board, using a rolling pin. 6. Prick each'puri' with a fork a few times. 7. Heat oil (for frying) in a heavy frying pan and deep fry the puris, one at a time (turning every minute or so for even browning), until golden brown. 8. Remove from heat and drain excess oil on tissue. 9. Serve plain, or with a sweet/sour chutney. 10. This can be stored in an airtight tin for upto a week. ---------------------------------------------------------------------------
Nutrition
Ingredients
