To make puri:
1/2 cup fine semolina (rava)
1/2 tbsp plain flour (maida)
3 tbsp soda water (bottled)
salt to taste To make pani:
1 1/2 cups chopped mint leaves (phudina)
1 tbsp chopped coriander (dhania)
1/3 cup tamarind (imli)
25 ginger (adrak)
4 to 5 green chillies
1 tsp roasted cumin seeds (jeera) powder
1 1/2 tsp black salt (sanchal)
salt to taste Other Ingredients :
1 recipe khajur imli ki chutney
1/2 cup mixed sprouts , boiled
1/2 cup boondi , soaked and drained
Method to make this recipe
For the puris
Combine the semolina, plain flour, soda water and salt to make a
semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth
for 10 to 15 minutes.
Divide the dough into 40 equal portions and roll each portion into 37
mm. (1½") circles.
Place these circles under a damp cloth for about 5 minutes.
Deep fry in a kadhai in hot oil on a medium flame till they puff up and
are golden brown (press each puri using a slotted spoon till they puff up in
Remove, drain on absorbent paper and store in an air-tight container.
For the pani Soak the tamarind in ½ cup of water for approximately 1 hour. Strain
out all the pulp through a sieve.
Combine this pulp with the remaining ingredients except the black salt
in a blender and grind to a fine paste using a little water.
Transfer the paste into a large bowl and combine with 1 litre of water,
the black salt and salt and mix well.
Chill for at least 2 to 3 hours after making so that all the flavours
have blended properly.
How to proceed
Crack a small hole in the centre of each puri.
Fill with a little sprouts or boondi, then top a little khajur imli ki
chutney, immerse it in the chilled pani and eat immediately. Tips
You can use ragda instead of the sprouts or boondi.