Phenori - Veena Sharma
Recipe:
Mix flour(maida),
very little salt and
ghee &
water to make a dough like puri dough. Keep aside the dough for about 1 hr.
In another vessel mix sugar & little water and cardamon pd boil and make one string syrup ,keep aside.
Roll out 7 chapathis from the dough ,into very thin chapathis.
Keep one chapati on a flat board. Apply a bit of ghee on the chapati, sprinkle 1/4 tea spn of maida or rice flour on it. Keep the next chapati on the first one, keep the second chapati slightly down, it should not cover the full chapati. Repeat the procedure to stack up all 7.
Roll the chapathis into a tight roll(do not apply pressure).
Cut the roll into around 2 and 1/2 inches pieces.
Take one piece, with the help of rolling pin, roll it into small circles. Take extra care at this stage. It should Not be rolled like normal puri. Roll from center to the side, from all sides. All the layers should be clearly visible.
Heat ghee in a pan. Deep fry the phenoris on a medium flame. While frying, slightly press the phenoris on the layers so as to make the layers separate a bit (do not apply pressure).Colour should be light brown it takes little time to fry. Take out on a clean kitchen towel.
Now dip each phenoris in warm sugar syrup and keep in plate and let it cool for some time. Then store it in airtight container ,it last for at least 15 days.
Recipe:
Mix flour(maida),
very little salt and
ghee &
water to make a dough like puri dough. Keep aside the dough for about 1 hr.
In another vessel mix sugar & little water and cardamon pd boil and make one string syrup ,keep aside.
Roll out 7 chapathis from the dough ,into very thin chapathis.
Keep one chapati on a flat board. Apply a bit of ghee on the chapati, sprinkle 1/4 tea spn of maida or rice flour on it. Keep the next chapati on the first one, keep the second chapati slightly down, it should not cover the full chapati. Repeat the procedure to stack up all 7.
Roll the chapathis into a tight roll(do not apply pressure).
Cut the roll into around 2 and 1/2 inches pieces.
Take one piece, with the help of rolling pin, roll it into small circles. Take extra care at this stage. It should Not be rolled like normal puri. Roll from center to the side, from all sides. All the layers should be clearly visible.
Heat ghee in a pan. Deep fry the phenoris on a medium flame. While frying, slightly press the phenoris on the layers so as to make the layers separate a bit (do not apply pressure).Colour should be light brown it takes little time to fry. Take out on a clean kitchen towel.
Now dip each phenoris in warm sugar syrup and keep in plate and let it cool for some time. Then store it in airtight container ,it last for at least 15 days.
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