Ingredients:

• To make puris:
• 2 cup – very fine semolina (rava)
• Salt to taste
• Water
• Oil to deep fry
• Puri cutter
• Ingredients for Dahi puri:
• 1 cup – green chutney
• 1 cup – Tamarind chutney
• Cumin powder – to taste
• Red Chilli powder – to taste
• Salt to taste
• 1/2 cup – chopped coriander
• 1 cup – beaten Curd
• 1 cup – fine sev
• 1 cup – boiled potato, chopped
• 1 cup – onion, finely chopped
• 1/2 cup – boiled Chickpeas
• 1/2 cup – boiled green moong

Method:

1. For puris:
2. Mix semolina, salt and enough water to knead into a soft dough.
3. Let it stand, covered with a wet cloth for 15-20 minutes.
4. Take a fist-sized lump and make a ball.
5. With some dry maida or semolina, roll into big thin rounds.
6. Cut small puris (approx. 1.5″ diameter) from it with the cutter.
7. Heat oil in a pan and deep fry puris till very light brown and crisp.
8. Drain over kitchen paper till oil dries out.
9. Store in an airtight container when cool. To make dahi puri:
10. Choose puris which are puffed.
11. Make a hole on one side by giving a sharp tap with index finger.
12. Fill in a tiny bit of moong, potato, sev, onion as desired.
13. Arrange in serving or individual plates.
14. Pour fresh beaten curds to cover each puri.
15. Drizzle a bit of green chutney and tamarind chutney.
16. Sprinkle salt, cumin powder and a pinch of red chilli powder, according to taste.
17. Garnish with sev and chopped coriander.
18. Serve immediately

Recipe courtesy of Saroj Kering