| • | Mix maida and rice flour in a bowl. Add salt, omam seeds, 2 tbsp oil, asafoetida and turmeric to the mixture and mix well.
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| • | Now add water to the above mixture and knead to make pliable dough.
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| • | Take aside a little lump from the dough, give the shape of a ball and then roll into a large chapatti utilising dry aside flour.
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| • | Apply butter on the top of the chapatti with back of a spoon. Sprinkle few rice flour all all over the chapatti and then roll it into a tight swiss roll. Cut it into 3/4" to 1" thick slices.
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| • | Take one slicing up and roll all over it lightly one time or twice to flatten it and then dry aside it by placing on a clean cloth.
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| • | Repeat the above process until the dough is over.
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| • | Heat the oil in a heavy-bottomed pan. Now fry the pudis on normal to low burn until the puris turn light brown.
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| • | Khadi Pudi is ready to savor. Serve with chutney.
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