Recipe Source: Shveta Hora.
Ingredients:
For 50 pieces approx.
All purpose flour (maida) - 1.5 cups
Whole wheat flour – 1/2 cup
Vegetable oil – 3 tbsp
Cumin seeds – 1 tsp
Ajwain – 1 tsp
Salt as per taste
Water (enough to make firm dough)
Cooking oil to fry
Method:
Combine all purpose flour, whole wheat flour, cumin seeds, ajwain seeds, vegetable oil and salt.
Mix together well and add water very slowly to make dough. Knead well to make it a little firm dough (puri kind).
Keep the dough aside for 10-15 minutes.
Take a small ball out of this dough and roll a small puri.
Cut it vertically, but take care not to cut all the way. Do not separate the cuttings.
Slowly roll the slit puri and gently twist both the sides to give it a karela shape.
Repeat the above process to make all the karelas.
Fry them carefully in medium hot oil.
Serve them any time with tea of coffee.
For 50 pieces approx.
All purpose flour (maida) - 1.5 cups
Whole wheat flour – 1/2 cup
Vegetable oil – 3 tbsp
Cumin seeds – 1 tsp
Ajwain – 1 tsp
Salt as per taste
Water (enough to make firm dough)
Cooking oil to fry
Method:
Combine all purpose flour, whole wheat flour, cumin seeds, ajwain seeds, vegetable oil and salt.
Mix together well and add water very slowly to make dough. Knead well to make it a little firm dough (puri kind).
Keep the dough aside for 10-15 minutes.
Take a small ball out of this dough and roll a small puri.
Cut it vertically, but take care not to cut all the way. Do not separate the cuttings.
Slowly roll the slit puri and gently twist both the sides to give it a karela shape.
Repeat the above process to make all the karelas.
Fry them carefully in medium hot oil.
Serve them any time with tea of coffee.
