• For puris:
• 2 cups – very fine semolina
• salt to taste
• Water
• Oil to deep fry
• Puri cutter
• Other Ingredients
• Green chutney – as required
• Tamarind chutney – as required
• 1/2 tsp – Cumins powder
• Red Chilli powder – 1 tsp
• salt
• Chopped coriander
• Fine sev
• Boiled Potato chopped
• Onion, finely chopped
• Grated carrot.


  1. For puris:
  2. Mix sooji, salt and enough water to knead into a soft dough.
  3. Keep covered with a wet cloth for 15-20 mins.
  4. Take a fist sized lump and make a ball.
  5. Dust with maida and roll into big thin rounds.
  6. Cut small puris from it with the cutter. Approx. 1.5 inch diameter.
  7. Heat oil in a pan and deep fry puris till very light brown and crisp.
  8. Keep the puris covered with a moist muslin cloth if there is delay in frying.
  9. Drain on a kitchen towel for awhile.
  10. Store in an airtight container when cool.
  11. Choose puris which have puffed.
  12. Make a hole in each.
  13. Fill with a tiny bit of potato, grated carrot, sev, a tiny bit of tamarind and green chutneys in each.
  14. Arrange in serving plate.
  15. Sprinkle crushed cumin, salt, red chilli powder, finely chopped onions and sev.
  16. Garnish with finely chopped coriander.
  17. Serve immediately.

Recipe courtesy of Saroj Kering