INGREDIENTS

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