Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Very fine semolina; (soji or rava) |
| \N \N | Salt to taste |
| \N \N | Water |
| \N \N | Oil to deep fry |
| \N \N | Puri cutter |
| \N \N | Green chutney; (refer chutneys) |
| \N \N | Tamarind chutney; (refer chutneys) |
| \N \N | Crushed cumin powder |
| \N \N | Red chilli powder |
| \N \N | Salt |
| \N \N | Chopped coriander |
| \N \N | Beaten curds |
| \N \N | Fine sev |
| \N \N | Boiled potato chopped |
| \N \N | Onion finely chopped |
| \N \N | Boiled chickpeas |
| \N \N | Boiled drained moong |
FOR PURIS
OTHER INGREDIENTS
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1½" diameter.
You may use a sharp edged lid of a bottle, if the size is alright.
Remove the frills formed and mix into remaining dough..
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same.
No dough is then put back in frill form.
Alternatives:
Choose puris which have puffed. Make a hole on one side by giving a sharp tap with index finger.
Fill in a tiny bit of moong, potato, sev, onion as desired.
Arrange in serving or individual plates.
Pour fresh beaten curds to cover each puri.
Drizzle a bit of green and tamarind chutneys Sprinkle salt, crushed cumin and a pinch of red chilli powder.
Garnish with sev and chopped coriander.
Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.