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Hari Chutney (to taste)
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Imli Chutney (to taste)
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1 cup Moong Lentils (Moong Dal) (boiled & drained)
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1 Potato (boiled & peeled)
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1 medium Onion (finely chopped)
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A can of Chick Peas (Garbanzo Beans) (Safaid Chana) (ready boiled) or you may cook raw chick peas until well done.
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A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
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Fine Sev (as needed)
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1 tsp. Cumin Powder (Pisa Zeera)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch)
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Salt (to taste)
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Plain Yogurt
(beaten)
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2 cups of Fine Semolina (Seviyan)
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Salt (to taste)
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Water (as needed)
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Cooking Oil (as needed - for deep frying)
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Puri Cutter (for cutting puris in round shape)
- Mix semolina, salt and enough water to knead dough. Knead dough with your hands to a soft dough. Set aside covered with a wet cloth for about 15-20 minutes.
- Take a fist sized lump of dough and make a ball. With the help of some dry flour or semolina, roll into big thin rounds. Cut small puris from it with the cutter. Approximately (1 ½") 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 the puris until they are very light brown and crisp. Keep the puris covered with a moist muslin cloth if there is a delay in frying. Drain and rest in a colander or over kitchen paper for a while for the oil to dry out. Store in an airtight container when cool.
Tip: 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 the index finger.
- Fill in a tiny bit of moong, potato, sev, onion as desired.
- Arrange in serving or individual plates.
- Pour fresh beaten
plain yogurt
to cover each puri.
- Drizzle a bit of
Hari Chutney
and
Imli Chutney (to taste)
- Sprinkle salt, crushed cumin and a pinch of red chilli powder.
- Garnish with sev and chopped coriander.
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