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Ingredients
- 1 pav maida
- pinch of salt
- 1/2 pave sugar to be powdered with some cardamom
- ghee for frying
- maida for dusting
- fine wheat rava or rice flour for sprinkling.
- melted ghee
Method
Make a dough of puri consistency with the maida, salt and water.
Make 8 equal balls.
First roll 4 balls as thin as possible, dusting with maida.
Keep 1 rolled Roti, spread liquid ghee on it, sprinkle rice flour of rava evenly.
Keep the 2nd Roti and repeat, but the Roti should be 1/2 inch below the first.
Repeat for 3, 4. Now roll from the bottom.
The roll is ready to be cut into 1/2 or 3/4 inch slices.
Roll again without dusting to puri size.
Fry in deep ghee till crisp.
When cool, roll the Phenori in powdered sugar.
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