| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch3 | 1 | servings | ||
INGREDIENTS
| 2 | c | Very fine semolina; (soji or rava) |
| Salt to taste | ||
| Water | ||
| Oil to deep fry | ||
| Puri cutter | ||
| 1 | l | Water |
| 1 | bn | Mint leaves |
| 1/2 | bn | Coriander leaves |
| 8 | Green chillies; (8 to 10) | |
| 1 | Pingpong ball sized lump tamarind | |
| 1 | tb | Jaljeera |
| 1/2 | ts | Black salt |
| 2 | tb | Jaggery |
| Salt to taste | ||
| 1/2 | c | Boiled peeled chopped potatoes |
| 1/2 | c | Chickpeas soaked overnight |
| 1/2 | Moong; (green gram) soaked | |
| ; overnight or | ||
| ; sprouted | ||
| 1/2 | c | Non-sweet boondi |
| 1 | c | Tamarind chutney.; (refer week on |
| ; chutneys) |
INSTRUCTIONS
FOR PURIS FOR WATER ACCOMPANIMENTS 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. You may use a sharp edged lid of a bottlle, 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. For the spicy pani: Wash and drain coriander and mint. Put in a mixie. Add all other ingredients except water. Blend till a smooth paste is formed. Mix into the water. Stir well for 3-4 minutes. Strain with a sieve. Do not throw away the residue, refer note. Place in fridge and chill for 2-3 hours. For accompaniments: Chickpeas: Pressure cook till done. Potatoes: Skin jackets. Cut into tiny cubes. Boondi: Dip in boiling water for 2 minutes. Drain, press out and cool. Add crushed jeera, salt and chopped coriander to each accompaniment and mix well. Put in bowls and place in fridge. To serve: Place the crisp cooled puris in a large platter. Serve chilled water in deep bowls. Place the accompaniments in centre to be taken as desired. continued in part 2
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