Sikkim Sel Poori Puri Rice Flour Fried Nepali Simpler Version

Method

1. 1

   Combine rice flour, fine semolina, sugar, ghee, cardamom and salt in a bowl.

2. 2

   Add water gradually, mixing to form a smooth, thick batter.

3. 3

   The batter should be thicker than pancake batter — when a spoon is lifted the batter should fall in thick ribbons, not a thin stream.

4. 4

   Cover and rest 2 hours — the resting allows the semolina to absorb moisture and the rice flour to fully hydrate.

5. 5

   Heat oil in a deep pan to medium — test with a drop of batter, it should sizzle and float immediately.

6. 6

   Drop heaped tablespoons of batter directly into the oil.

7. 7

   They will spread into small round patties about 7 to 8 cm wide.

8. 8

   Fry on medium heat for 2 to 3 minutes per side until golden and puffed.

9. 9

   Drain on paper towels.

10. 10

    Serve warm. These are crispier and more substantial than regular maida puri.