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Measurements
 Title: NARGISI PURI
 Categories: Indian, Breads
      Yield: 8 Puri
 
  1 1/2 c  Flour, all purpose; 175 g
      2 tb Ghee; or oil
      2 ts -Salt
      2 ea Eggs;boiled,peeled & mashed
      2 md Potatoes; boiled,peeled &
           -mashed
      1 tb Mint, fresh; or fresh
           -coriander(cilantro),finely
           -chopped
      1 ea Green chili;seeded & chopped
           -Warm water for kneading
           Ghee; or oil for deep frying
 
  Knead together mashed eggs, potatoes, coriander, chili and 1 tsp salt
  and divide into 8 portions. Sieve flour and 1 tsp salt. Rub into 2
  tbsp ghee or oil. Mix well for 10 minutes. Slowly add warm water.
  Knead to a soft dough. Divide the dough into 8 equal parts and shape
  into balls. Roll each ball out a little. Place one portion of egg
  micture in centre of each ball. Fold it over and pinch the ends. Now
  roll out each into a round puri 4" (10 cm) diameter. Do not make it
  too thin or the stuffing will come out. Heat oil in a frying pan,
  deep fry one at a time until the colour turns golden. Serve hot with
  plain yogurt. Cooking time: 25 minutes


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