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Ingredients
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Quantity
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For
puris:
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Very fine semolins (soji or rava)
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2 cups
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Salt
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to taste
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Water
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Oil
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to deep fry
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Puri cutter
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Other
ingredients:
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Green chutney
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Tamarind chutney
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Crushed cumin powder
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Red chilli powder
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Salt
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Chopped coriander
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Beaten curds
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Fine sev
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Boiled potato chopped
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Onion finely chopped
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Boiled chickpeas
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Boiled drained moong
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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. 1 ½” 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.
