• FOR PURIS
• 2 c Very fine semolina; (soji or
• Salt to taste
• Water
• Oil to deep fry
• Puri cutter
• OTHER INGREDIENTS
• Green chutney; (refer
• Tamarind chutney; (refer
• Crushed cumin powder
• Red chilli powder
• Salt
• Chopped coriander
• Beaten curds
• Fine sev
• Boiled potato chopped
• Onion finely chopped
• Boiled chickpeas
• Boiled drained moong

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.

Alternatives:

Choose puris which have puffed. Make a hole on one side by giving a sharp tap with index finger. Fill in a tiny bit of moong, potato, sev,
onion as desired.

Arrange in serving or individual plates. Pour fresh beaten curds to cover each puri. Drizzle a bit of green and tamarind chutneys Sprinkle
salt, crushed cumin and a pinch of red chilli powder.

Garnish with sev and chopped coriander. Serve immediately.

by Pak101.com (few years ago!) / 1034 views