Yield: 1 servings
|2 cups||Very fine semolina; (soji or rava)|
|\N \N||Salt to taste|
|\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||Chopped coriander|
|\N \N||Fine sev|
|\N \N||Boiled potato chopped|
|\N \N||Onion finely chopped|
|\N \N||Grated carrot|
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.
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.