Ingredients
:
For puris :
2 cups very fine rava
salt to taste water
oil to deep fry
puri cutter
Other Ingredients:
Green chutney
Tamarind chutney Crushed cumin powder
Red chilli powder
Salt Chopped coriander
Beaten curds
Fine sev
Boiled potato chopped
Onion finely chopped
Boiled chickpeas
Boiled drained moong.
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Method
:
For puris :
Mix rava, salt and enough water to knead
a soft dough. And cover it with wet cloth
for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or rava,
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 kadai 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 the puri's on a tissue paper. 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.
Method:
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.
Put a bit of green and tamarind chutneys
Sprinkle salt,crushed cumin and a pinch
of red chilli powder. Garnish with sev and
chopped corriander. Serve immediately.
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