Nimi or Namak Pare using Metta gluten-free atta/flour

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  • 1 cup of Metta flour
  • 1/4 cup of white rice flour (for crunchiness)
  • 3.5 oz of water (warm or room temperature)
  • 2 tablespoon of any oil 
  • ½ – 1 teaspoon of salt to taste
  • ½ – 1 teaspoon of ajwain or carom seeds or cumin seeds
  • ¼ cup of dry Metta flour (for dusting and sprinkling)

Instructions Use traditional directions found online for preparations and frying  them in oil  (we will post our instructions here soon.) Note: When rolling to make pani puri, make the thickness of the dough similar to chapatis so that they puff up in oil.

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