Ingredients
1cupsemolina
2tbspmaida flour
1pinchBaking Soda
¼tspsalt
2tspoil
water,as required
oil,for frying
1cupmint leaf
1cupcoriander leaves
2Thai chilis
½inchginger,1.2 cm
2clovesgarlic
½tbspcumin
salt,not too much as salt will be added to all the ingredients
water,as required
1cuptamarind
1cupdate
1cupjaggery
water,as needed
1tbspchili powder
½tbspchat masala
salt
2potatoes,boiled
1cuppeas,boiled
1tbspgaram masala
1chilli,finely chopped
2tbspcoriander leaves,chopped
salt,as needed
1cuponion,chopped
1cuptomato,chopped
1cupcoriander,chopped
1cupsev
salt,as needed
Preparation
Mix all the ingredients in a large bowl and knead to make the dough soft.
Cover and rest the dough for 30 minutes
Once rested, take a small portion of dough and dust it in all purpose flour.
Roll the dough using a rolling pin to ¼ -inch thickness and, with a small round cutter, cut out small circles of dough and fry them in your heated oil.
Drain the puris in a paper-towel-lined colander to keep them crisp and discard the excess oil.
Blend all the ingredients together and set aside.
For the tamarind chutney, boil tamarind, dates, and jaggery in water till they turn soft
Add the other ingredients, allow to cool, and blend. Strain and keep aside.
mash the potatoes and peas in a bowl. Add all the other ingredients and mix well
Tap a hole in the center of the fried puris with your thumb and fill each hollow shell with 1 tablespoon stuffing.
Add ½ tablespoon of each of the chutneys to each puri and sprinkle each piece with chat masala, chopped onion and chopped tomatoes.
Top with a generous amount of sev and garnish with some chopped coriander. Serve and enjoy!
