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. 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.  Other Ingredients:  Arrange
unpuffed puris in a plate.  Place a thin slice of boiled potato over
it.  Top with a thin slice of cucumber and tomato.  Sprinkle some salt
and pepper.  Top with a small piece of cheese on each or grate over
all.  Put some corriander  Serve immediately.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1016
Calories From Fat: 430
Total Fat: 49g
Cholesterol: 149.7mg
Sodium: 2914mg
Potassium: 1762.1mg
Carbohydrates: 71.2g
Fiber: 8.1g
Sugar: 4.4g
Protein: 72.9g