Shepu (dill leaves) is actually a herb used for flavouring food, but its sabzi is also made. It has a strong fragrance, so I personally don't like its sabzi. In Goa, shepuche polle (dosa) are commonly prepared. Here I have tried to make god (sweet) puris by making use of jaggery, wheat flour and jowar flour with shepu paste. They can be served for breakfast or as an evening snack.
Measurement: 1 Cup = 180 ml
Makes: 30 Puris
Ingredients:
- Shepu (dill leaves) chopped - 2 cups
- Jaggery (grated0 - 3/4 cup
- Wheat flour - 2 cups
- Jowar flour - 1 cup
- Vanaspati ghee - 2 tbsp
- Water - 1/4 cup
- Oil for deep frying
- Salt to taste
Procedure:
- Combine shepu, jaggery and salt. Grind by adding water.
- Pour the mixture in a mixing bowl and add both the flours.
- Melt ghee and add to it.
- Knead the dough and keep it aside for 15 min.
- Divide the dough into 6 to 7 balls of equal size and roll each ball into a circle (just the size of chapati). Now, with the help of edges of a katori cut the circle into smaller circles. You will get 4 to 5 puris. The reason for using this technique is only to have smooth edges, because use of jowar flour makes the edges break.
- Heat oil in a deep frying pan and deep fry the puris on medium flame till pale brown.
- Serve immediately by drizzling pure ghee and sprinkling powdered sugar on top.
Tip:
- You may use exclusively wheat flour.
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