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 |
| \N \N | Tamarind chutney |
| \N \N | Crushed cumin powder |
| \N \N | Red chilli powder |
| \N \N | Salt |
| \N \N | Chopped coriander |
| \N \N | Fine sev |
| \N \N | Boiled potato chopped |
| \N \N | Onion finely chopped |
| \N \N | Grated carrot |
FOR PURIS
OTHER INGREDIENTS
For puris:
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.
Other Ingredients
Choose puris which have puffed. Make a hole in each as above.
Fill with a tiny bit of potato, grated carrot and sev.
Put a tiny bit of both tamarind and green chutneys in each.
Arrange in serving plate.
Sprinkle crushed cumin, salt, red chilli powder.
Sprinkle finely chopped onions, sev, a handful of puffed rice(optional).
Garnish with finely chopped coriander.
Serve immediately.
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Converted by MM_Buster v2.0l.