INGREDIENTS

INSTRUCTIONS

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 1/2"
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.

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 532
Calories From Fat: 41
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 1239.3mg
Potassium: 2054.6mg
Carbohydrates: 106.3g
Fiber: 20.2g
Sugar: 8.1g
Protein: 19.9g