Ingredients

• For puris:

  • 2 cups very fine semolina (sooji or rava)

  • salt to taste

  • water

  • oil to deep fry

  • round cookie cutter

• Other Ingredients

  • Green chutney

  • Tamarind chutney

  • Crushed cumin powder

  • Red chili powder

  • Salt

  • Chopped coriander

  • Fine sev

  • Boiled potato chopped

  • Onion finely chopped

  • Grated carrot

Method

For puris:

1. Mix sooji, salt and enough water to knead a soft dough.

2. Stand covered with wet cloth for 15-20 minutes.

3. Take a fist sized lump and make a ball.

4. With the help of some dry maida or sooji, roll into big thin rounds.

5. Cut small puris from it with the cutter. Approx. 1 1/2" diameter.

6. You may use a sharp edged lid of a bottle, if the size is alright.

7. Remove the frills formed and mix into remaining dough..

8. Heat oil in a pan and deep fry puris till very light brown and crisp.

9. Keep the puris covered with a moist muslin cloth if there is delay in frying.

10. Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.

11. Store in an airtight container when cool.

12. If in a hurry, just cut the big puris into small squares and use the same.

13. No dough is then put back in frill form.

To assemble:

1. Choose puris which have puffed.

2. Make a hole in each as above.

3. Fill with a tiny bit of potato, grated carrot and sev.

4. Put a tiny bit of both tamarind and green chutneys in each.

5. Arrange in serving plate.

6. Sprinkle crushed cumin, salt, red chili powder.

7. Sprinkle finely chopped onions, sev, a handful of puffed rice (optional).

8. Garnish with finely chopped coriander.

9. Serve immediately.

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