lunes, 5 de noviembre de 2012
1 cup semolina (Rava / Suji)
3 tbsp fine Wheat Fluor (Maida)
1/4 tsp baking soda
oil to deep fry
To make Pani:
1/2 cup tamarind (Imli) pulp
2 cups water
2 tbsp roasted cumin seed (Jeera)
3 green chilly (Hari Mirch)
2 tbsp Mint leaves (Pudina Leaves) Chutney
1 tbsp Black salt (kala namak)
2 tbsp Jaggary (gur)
To make pani:
Measure all ingredients, adjust spices and tangyness to taste. Strain through a wire strainer to remove any rough bits.
To make puri:
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes.
Make small sized balls. With help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp. Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.