• 1/2 tsp – Vanilla essence or rose water – for filling.
• 1 cup – Water.
• 1 tbsp – ghee.
• 1/4 tsp-Salt.
• 1/8 kg – Sugar filling.
• 1/4 kg- Flour, Maida.
• 50 g – Ghee heated for chapattis.
• 50 g – Corn flour For chapattis.
• 10 g – Kuskus – Poppy Seeds for filling.
• 15 g – Cashew nuts for filling.
• 15 g – Plums for filling.
• 50 g – Ghee for filling.
• 100 g – Sugar – for filling.
• 125 g – Rava filling.
- For the filling:
- Roast the sooji on a tava. Now heat ghee in a large vessel on a slow fire and fry the plums, cashews and kuskus.
- Then add the sooji and saute for 2-3 minutes. Now add the rose water or vanilla essence and the sugar.
- Stir well.
- Remove from fire and keep aside.
- For the puffs:
- Knead the maida and make a chapatti dough. Roll it into six chapattis and keep them aside.
- Mix corn flour and warmed ghee and apply to the chapattis.
- Make 3 layers with the chapattis with the corn flour mixture in between. This should get you a set of two layered chapattis.
- Cut these with a sharp knife into rectangles of 3 inch x 6″.
- Now fill these rectangular pieces with the filling and close the top with some water. Fold the edges of the rectangular dough and press it.
- Then heat ghee in a kadhai and deep fry these. Simmer for 5 minutes.
- Keep the fried puffs in a colander so that the extra ghee drips.
Recipe courtesy of Walter