August 06, 2013
To the flour add all the dry spices and mix well. Add 2 tsp of oil to the flour mixture and mix well. Add the very finely shredded cabbage to the flour mixture and start kneading the dough. Cabbage tends to be very moist, hence add yogurt accordingly. Knead the dough with yogurt and the moisture from cabbage only, no need to use water. Knead the dough to a regular puri dough consistency (it should be hard, but not too much). After kneading, coat with oil, cover it and set it aside for a few minutes. Use of oil for rolling the puris works better than flour(so that they dont stick to the bottom of the rolling surface). Fry in hot oil. Sweet accompaniments work very well with these puris, especially chunda.