| 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 | Water | |
| 1 | Mint leaves | |
| 1/2 | Coriander leaves | |
| 8 | Green chillies, 8 to 10 | |
| 1 | Pingpong ball sized lump | |
| tamarind | ||
| 1 | T | Jaljeera |
| 1/2 | t | Black salt |
| 2 | T | Jaggery |
| 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: 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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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 347.5mg
Potassium: 1565.8mg
Carbohydrates: 64.7g
Fiber: 8.3g
Sugar: 2.9g
Protein: 7.6g