1 cup Fine Semolina (Rava)
1 tbsp Plain Flour (Maida)
1 tbsp Bi-carb soda
Salt to taste
1 cups Chopped Mint Leaves
1 tbsp Red Chili Powder
1 green chilli
1/2 tbsp Coriander (dhania) Powder
4-5 Crushed coriander seeds
1 tbsp roasted cuming seeds
black salt to taste
Salt to taste
2 Mashed potatoes with salt, red chilli to taste
1 cup overnight soaked and Boiled bengal grams or cheak peas
- Mix semolina, plain flour, soda water and salt. Knead well to make a dough. Cover it with clean wet cloth for about 1 hour.
- Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
- Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
- Place the puffed circles ("puris") on absorbent kitchen tissue.
- Soak the tamarind in 1/2 cup of warm water for approximately 1/2 an hour. - Strain out the pulp to get tamarind water.
- Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender or in a grinder.
- Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and mix well.
- Refrigerate for about 2 hours to ensure proper blending.
In a pan take boiled & mashed potatoes and cheak peas or bengal grams. Add salt, green chilli(or else for spice u can add green chutney), mango powder and coriander leaves.
- Poke a small hole in the center of each puri.
- Add small quantity of stuffing. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then Serve.