1 1/2 c  Flour, all purpose; 175 g
2 tb Ghee; or oil
2 ts Salt
2    Eggs;boil, peel & mash
2 md Potatoes; boil, peel &
-mash
1 tb Mint, fresh; or fresh
-coriander (cilantro),
-finely chopped
1    Green chili; seed & chop
-Warm water for kneading
Ghee; or oil for deep frying

Knead together mashed eggs, potatoes, coriander, chili and 1 tsp salt and
divide into 8 portions. Sieve flour and 1 tsp salt. Rub into 2 tbsp ghee or
oil. Mix well for 10 minutes. Slowly add warm water. Knead to a soft dough.
Divide the dough into 8 equal parts and shape into balls. Roll each ball
out a little. Place one portion of egg micture in centre of each ball. Fold
it over and pinch the ends. Now roll out each into a round puri 4″ (10 cm)
diameter. Do not make it too thin or the stuffing will come out. Heat oil
in a frying pan, deep fry one at a time until the colour turns golden.
Serve hot with plain yogurt. Cooking time: 25 minutes