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| Main Ingredients | Barnyard millet (samo) flour, Potatoes |
| Cuisine | Indian |
| Course | Breads |
| Prep Time | 26-30 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Samo Puri
- 1 cup Barnyard millet (samo) flour
- 3 medium Potatoes , boiled, peeled and mashed
- 1 tablespoon Ginger-green chilli paste
- to taste Salt
- to deep fry Groundnut oil
- for greasing Ghee
Method
- Take potatoes in a bowl, add samo flour, ginger-green chilli paste and salt and mix well. Add ½ cup water and knead into soft dough.
- Heat sufficient oil in a kadai. Divide the dough into small portions and roll into balls.
- Apply ghee on plastic sheet and place a ball on it. Pat into a thick disc with your fingers. Similarly make more puris with the remaining balls.
- Slide the puris into hot oil, one by one, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange them on a serving platter and serve hot.
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