- 1 Cup Wheat Flour
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1/2 Cup Semolina
-
1 Tsp Salt
-
oil For Deep-frying
-
masala For Puri
-
bhuna Zeera Grinded 2 Tbsp
-
15 Red Chilly Whole Roasted & Crushed
-
250 Gms Choley Soaked Overnight With 4 Cups Waterr
-
pani
-
3/4 Cup Tamarind Soaked In 1/2 Cup Water
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1 1/2 Tsp Prepared Masala
-
1/2 Tsp Salt
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1/4 Tsp Black Salt, Ground
-
1/4 - 1/2 Tsp. Sonth
-
masala For Pani
-
bhuna Dhania Grinded 2 Tbsp
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mix All 3 Well & Use In Pani
-
1 Tbsp Baking Soda
-
1 Tsp Salt
Instructions
Knead all the puri
ingredients together till you have a soft dough of medium consistency. It should
not be too soft. Cover the dough and set aside for 1 hour. Roll out the dough.
It should be thin. With a cutter cut out round shapes approximately 2 inch in
diameter. Deep fry the puris in hot oil over low heat. As you put the puris into
the hot oil, sprinkle a little of the hot oil on top of the puris. Within
seconds it will puff up. Remove it and fry all the other puris with a slotted
spoon and set aside. Mix all the ingredients of the Pani including the water in
which the tamarind has been soaked in. The choley should be soaked overnight
with the baking soda. Next moming drain the choley and rinse well. Boil it with
the water and salt till the choiey are tender.
Crush-in the top of the puri with your thumb to from a small hole, put a little
bit of the choley inside and fill it with the Pani. |