Phenoris are favourite sweet almost prepared by every household of konkanis, in huge quantity. This crispy flaky sweet is coated with thick sugar syrup with the flavour of cardamom gives a glorious look, which is the traditional method. Its also coated with sugar powder. My friend Priya has updated this sweet version here  
                       Normally phenoris are made with maida . As our mind always cautions us about the bleached flour and calorie rich sweet/pastry , I am introducing here the savoury version which is healthy version with wheat flour. Even though it is a deep fried snack  – once in a while we can enjoy it to satiate our taste buds. So here is the recipe…..

• 2 tbsp Rice Flour
• 2 tbsp Ghee/ Butter/OilMethod :-

1. In a mixing bowl, add wheat flour,fine rava, ajwain , jeera ,til ,salt, chilli powder , turmeric and milk.
2. Heat ghee/oil and add to the flour and mix well gently.
3. Add water, little by little, and knead to make a stiff dough
4. Cover and allow to rest for 10 minutes.
5. In a small bowl combine rice flour and warm ghee/oil to make a lump free paste. Keep aside.                     

Preparation :-

1. Make equal lemon sized portions of the dough.
   Take one portion, dust with  flour and then roll it to a thin roti .
2. In a similar way, roll out the other portions too.
3. Place one roti on a board
4. Spread the rice flour mix all over the surface of the roti very well.
5. Now place another roti on top. Spread the Mix again on this new roti.
6. Similarly build a layer with 4-5 rotis each one on top of the other
7. Spread the Mix on top of the last roti too.
8. Gently lift one end of the layers
9. And start rolling tightly
10. Roll the log to and fro to make a smooth circular cylindrical shape.

Cut the roll into 1/2 ”  thick slices.

Dust the slice with flour, and gently roll this slice to form a thin puri of about 4″ diameter. Roll the other slices too and keep aside.

1. In a thick bottomed pan, heat oil on high flame. When oil is hot, reduce the flame to medium.
2. Gently drop one puri into the oil. Press it down with the laddle for about a minute.
3. Flip the puri to the other side and again press it down with the laddle for a minute.
4. The puri would become layered and crisp and turn to a nice golden colour.
5. Remove onto a tissue paper