Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Very fine semolina - (soji or rava) Salt to taste Water Oil to deep fry Puri cutter Other Ingredients Green chutney - (refer chutneys) Tamarind chutney - (refer chutneys) Crushed cumin powder Red chilli powder Salt Chopped coriander Beaten curds Fine sev Boiled potato chopped Onion finely chopped Boiled chickpeas Boiled drained moong

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

  2. 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.


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