Ingredients:

• 2 cups – Maida (plain flour)
• 1/4 cup – Rice flour
• 2 tbsp – Rice flour (separate)
• 1/2 tsp – omam seeds
• 1/2 tsp – Turmeric powder
• 1/5 tsp – asafetida powder
• 2 tbsp – oil
• 2 tbsp – Ghee
• Salt to taste
• Some dry flour for dusting
• Oil to deep fry

Method:

1. Mix together plain flour and 1/4 cup rice flour.
2. Add salt, omam seeds, 2 tbsp oil, asafoetida, turmeric, mix well.
3. Add enough water to make a pliable dough.
4. Take a ping pong ball sized lump and shape into a round ball.
5. While rolling use dry flour for dusting.
6. Roll into a large chapatti. Apply ghee on top with back of spoon.
7. Sprinkle some rice flour all over.
8. Starting from one end, roll into a tight Swiss roll.
9. Cut into 3/4 – 1 inch thick slices.
10. Take one, roll over it lightly once or twice only.
11. The pudi should just flatten enough to stay together.
12. Do not roll to make thin again.
13. Place on a clean cloth, to dry a bit.
14. Keep aside. Repeat process for the rest of the dough.
15. Heat oil in a heavy frying pan.
16. Fry a few pudis at a time in the hot oil.
17. Fry on medium to low flame till very lightly golden.
18. Flip sides and repeat.
19. Drain and keep aside to cool.
20. Cool completely before storing.

Recipe courtesy of Saroj Kering