Cuisine: Sikkim
Category: Breakfast
Prep: 120 min
Cook: 15 min
Serves: 4
Difficulty: Easy
🌿 Vegetarian
Small fried puffed rice flour puri — a simpler everyday version of the sel roti made when the full ring version is not practical.
Ingredients
- 1 cup rice flour
- 1/4 cup fine semolina (sooji)
- 2 tbsp sugar
- 1 tbsp ghee
- 1/4 tsp cardamom powder
- Water — enough to make a thick batter (approximately 1/2 cup)
- A pinch of salt
- Oil for deep frying
Method
- Combine rice flour, fine semolina, sugar, ghee, cardamom and salt in a bowl.
- Add water gradually, mixing to form a smooth, thick batter.
- The batter should be thicker than pancake batter — when a spoon is lifted the batter should fall in thick ribbons, not a thin stream.
- Cover and rest 2 hours — the resting allows the semolina to absorb moisture and the rice flour to fully hydrate.
- Heat oil in a deep pan to medium — test with a drop of batter, it should sizzle and float immediately.
- Drop heaped tablespoons of batter directly into the oil.
- They will spread into small round patties about 7 to 8 cm wide.
- Fry on medium heat for 2 to 3 minutes per side until golden and puffed.
- Drain on paper towels.
- Serve warm. These are crispier and more substantial than regular maida puri.