Varagu Puri is a healthier alternative to traditional puris, made with Varagu flour (Kodo millet flour). It’s crispy, crunchy, and perfect for pairing with curries, chutneys, or even yogurt.  
Ingredients:

• 1 cup Varagu flour (Kodo millet flour)
• 1/4 cup whole wheat flour (optional, for texture)
• 1/2 tsp cumin seeds (optional)
• 1/4 tsp asafoetida (hing)
• 1/4 tsp turmeric powder
• Salt to taste
• 1 tsp carom seeds (ajwain) (optional)
• Water (as needed)
• Oil for deep frying                             

 Instructions:

• Make Dough: Mix Varagu flour, wheat flour, spices, and salt. Add water and knead into a firm dough. Rest for 15-20 mins.
• Heat Oil: Heat oil in a pan for deep frying.
• Roll Puris: Roll dough into small balls, then flatten them into thin circles.
• Fry: Fry puris in hot oil until golden and puffed up.
• Serve: Drain on paper towels and serve with curry or chutney.

Enjoy your Varagu Puri!

Tips:

• Consistency of Dough: The dough should be firm and smooth. If it’s too soft, the puris may not puff up properly during frying.
• Oil Temperature: Ensure the oil is hot enough, but not smoking, as this will help the puris puff up. If the oil is too hot, the puris will burn, and if it’s too cool, they will absorb too much oil and become greasy.
• Rice Flour: Adding rice flour to the dough helps make the puris crispier. If you want a softer puri, you can omit it.
• Resting the Dough: Resting the dough helps in making the puris softer and easier to roll out.