This is a speciality seen at small time eateries in Chennai. Usually the shop-owners hail from the Trichy/Ramanathapuram area in TamilNadu. I don't know if it is unique to those regions, however a google search didn't reveal any information. It is also known as the 'suthu poori' in Tamil. Dough is first rolled in layers, deep fried and then soaked in sugar syrup. Apparently this has a shelf life of about a week(just my guess).
Sunday, September 25, 2005
Khaja Puri(?)
This is a speciality seen at small time eateries in Chennai. Usually the shop-owners hail from the Trichy/Ramanathapuram area in TamilNadu. I don't know if it is unique to those regions, however a google search didn't reveal any information. It is also known as the 'suthu poori' in Tamil. Dough is first rolled in layers, deep fried and then soaked in sugar syrup. Apparently this has a shelf life of about a week(just my guess).
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Doc, this sweet is popular in Andhra too.
ReplyDeletemmm after I got past your pretentious passe type lingo with your slick tones... errr... sowwie got carried away there... where im goin' with this is... a coupla recipes ain't too bad...
ReplyDeleteAanya.... or Ms Reddy will work too
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