| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch2 | 1 | servings | ||
INGREDIENTS
| 2 | c | Very fine semolina; (soji or rava) |
| Salt to taste | ||
| Water | ||
| Oil to deep fry | ||
| Puri cutter | ||
| Green chutney; (refer chutneys) | ||
| Tamarind chutney; (refer chutneys) | ||
| Crushed cumin powder | ||
| Red chilli powder | ||
| Salt | ||
| Chopped coriander | ||
| Beaten curds | ||
| Fine sev | ||
| Boiled potato chopped | ||
| Onion finely chopped | ||
| Boiled chickpeas | ||
| Boiled drained moong |
INSTRUCTIONS
FOR PURIS OTHER INGREDIENTS 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.
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