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  Choose
puris which have puffed.  Make a hole in each as above.  Fill with a
tiny bit of potato, grated carrot and sev.  Put a tiny bit of both
tamarind and green chutneys in each.  Arrange in serving plate.
Sprinkle crushed cumin, salt, red chilli powder.  Sprinkle finely
chopped onions, sev, a handful of puffed  rice(optional).  Garnish with
finely chopped coriander.  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: 365
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 664.6mg
Potassium: 1986.8mg
Carbohydrates: 83.5g
Fiber: 12.4g
Sugar: 11.9g
Protein: 9.5g