Ingredients:

• For puris:
• 2 cups very fine semolina (soji or rava)
• Salt to taste
• Water
• Oil to deep fry
• Puri cutter
• For spicy pani:
• 1 litre water
• 1 bunch Mint leaves
• 1/2 bunch Coriander leaves
• 8-10 Green chillies
• 1 ping pong ball sized lump Tamarind
• 1 tbsp jaljeera
• 1/2 tsp black salt
• 2 tbsp Jaggery
• Salt to taste
• For accompaniments:
• 1/2 cup boiled, peeled, chopped Potatoes
• 1/2 cup chickpeas, soaked overnight
• 1/2 cup moong (green gram), soaked overnight or sprouted
• 1/2 cup non-sweet boondi
• 1 cup Tamarind chutney

Method:

1. For puris:
2. Take soji, salt and enough water and knead into a soft dough.
3. Let it stand covered with wet cloth for 15-20 mins.
4. Take a fist sized lump and make a ball.
5. With the help of some dry maida or soji, roll into big thin rounds.
6. Cut small puris from it with a cutter.
7. You may use a sharp edged lid of a bottle if the size is alright.
8. Remove the frills formed and mix into remaining dough.
9. Heat oil in a pan and deep fry puris till very light brown and crisp.
10. Drain and keep aside in a colander or over kitchen paper for a while for oil to dry out.
11. Store in an airtight container when cool.
12. For spicy pani:
13. Wash and drain coriander and mint.
14. Put in a mixie.
15. Add all other ingredients except water.
16. Blend till a smooth paste is formed.
17. Mix into the water. Stir well for 3-4 mins.
18. Strain with a sieve.
19. Place in fridge and chill for 2-3 hours.
20. For accompaniments:
21. Pressure cook chickpeas till done.
22. Skin jackets of potatoes and cut into tiny cubes.
23. Dip boondi in boiling water for 2 mins, drain, press out and cool.
24. Add crushed jeera, salt and chopped coriander to chickpeas, potatoes, boondi and mix well.
25. Put in bowls and place in fridge.
26. To serve:
27. Place the crisp cooled puris in a large platter.
28. Serve chilled water in deep bowls.
29. Place the accompaniments in centre to be taken as desired.

Recipe courtesy of Saroj Kering