| 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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