Ingredients:
For Puri:
1
cup- Rava
½
cup- Maida
2 tsp. Rice flour
2 tsp. Rice flour
¼
tsp. Baking soda
Salt
to taste
Oil for deep frying
Oil for deep frying
For Pani:
½
bunch- Coriander leaves
½ bunch- Mint leaves
½ bunch- Mint leaves
2-
Green chili
1 tsp. Lemon juice
Salt to taste
Jaggery little
1 tsp. Lemon juice
Salt to taste
Jaggery little
4-
Dates
Tamarind,
little
For Stuffing:
2-
Boiled Potato
1 tsp. Chili powder
½ tsp. Cumin powder
Salt to taste
2 tbsp. Chick peas, boiled
1 tsp. Chili powder
½ tsp. Cumin powder
Salt to taste
2 tbsp. Chick peas, boiled
2
tbsp. Coriander leaves, chopped
1.
Make dough of maida, salt, rice flour, rava and baking powder and cover it with
a wet cloth for 20 mins
2. Divide them as small balls and roll as pooris and deep fry in oil and keep aside
3. Grind mint, coriander leaves, green chili, lemon juice, and salt to a fine paste and dilute it with water
2. Divide them as small balls and roll as pooris and deep fry in oil and keep aside
3. Grind mint, coriander leaves, green chili, lemon juice, and salt to a fine paste and dilute it with water
4.
And separately grind jaggery, dates, tamarind and salt together with a little
water to a fine paste.
5. Mash the cooked potatoes, add chick peas to it, required salt, chili powder, cumin powder and mix well
6. Break the puris at the top keep a little of the mixture and chopped coriander leaves inside and dip in pani and eat.
5. Mash the cooked potatoes, add chick peas to it, required salt, chili powder, cumin powder and mix well
6. Break the puris at the top keep a little of the mixture and chopped coriander leaves inside and dip in pani and eat.