INGREDIENTS

INSTRUCTIONS

FOR PURIS
FOR WATER
ACCOMPANIMENTS
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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