Dedicated to anu_boo27

Cuisine: Indian
Cooking Time : 40 minutes

INGREDIENTS:

To make puri:

Semolina (rava/suji) - 1 cup
Fine wheat flour(maida) - 3 tbsp
Baking soda-1/4 tsp
Salt - 1/2 tsp
Oil to deep fry

To make pani:

Tamarind Pulp(imli) - 1/2 cup
Water- 2 cups
Roasted Cumin Seed Powder(jeera) - 2 tbsp
Coriander Leaves- 1/2 cup
Green Chilly (Hari Mirch)- 3
Mint Leaves (Pudina Leaves)- 1 cup
Black Salt (kala namak )- 1 tbsp
Boondi- 1 tbsp
Crushed Jaggary (Gur)- 2 tbsp

To make stuffing:

Medium boiled potatoes- 2
Boiled dried yellow peas/ small chickpeas- 1/2 cup
Salt to taste
Green chutney
Red Tamarind Chutney

STEPS:

To Make Puri:

STEP 1: Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to
knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and
keep it aside for 30 mins.

STEP 2: Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.

STEP 3: Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie
cutter or lid of any container.

Points to remember

1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not
puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.

2. Also the oil should not be smoking hot or the puris will get burnt and dark.

3. Heat oil in a deep bottom pan or kadai and put 3 -4 puris in the kadai and fry them with the help of a slotted
spoon.

4. While frying, press them in the center allow them to
puff up.

5. Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp.
Do not let them get dark in color.

6. Let them cool. Later store in an airtight container.

STEPS:

To Make Pani

STEP 1: Grind in a coriander, mint leaves and green chillies in a hand blender to make a fine paste.

STEP 2 : Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the
spices and tanginess according to taste.

STEP 3: Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2-3 hrs before
serving.

To Make The Stuffing :

*In a bowl mix yellow peas,
roughly mashed potatoes and salt. Keep aside.

To Serve:

* Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier.Stir the pani before using to mix all the masalas.

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                 COOKING TIPS

Tomato paste or sauce can be used instead of fresh tomatoes. This saves a lot of chopping time.
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