Puri with a twist

By VijSen

Ingredients

• For the puris :
• 1/2 * 1/2 cup sooji/semolina/rava
• 1 * 1 tbs all purpose flour / maida
• 1/2 * 1/2 tsp salt
• 200 * 200ml hot water
• * Fresh Refined Oil for frying
• For the chutney:
• 1/2 * 1/2 cup pudina/mint leaves
• 1/2 * 1/2 cup coriander leaves
• 1/2 * 1/2 lemon size tamarind
• 1/4 * 1/4 cup jaggery
• 5-6 * 5-6 dates
• 5 * 5 green chillies
• * A pinch of salt
• 100 * 100ml water
• Other ingredients:
• 1 * 1 packet Aloo bhujjia
• 1 * 1 cup chopped cucumber
• 1 * 1 cup finely chopped onions
• 1/2 * 1/2 cup mashed potato
• 1/2 * 1/2 cup chopped coriander

Details

Adapted from spicesnaroma.blogspot.com

Preparation

Step 1

For the puris:

Transfer the semolina to a fresh bowl and add the salt. Mix them with hands and pour the hot water little by little. Knead them well for 5-10min. The dough will be sticky now.

Sprinkle little all-purpose flour to reduce the stickiness. Knead them again for 3-5 min. The more you knead the dough; the more better the puris will fluff out. Add abut 2-3 tsp oil and again knead them for 5 min. Let them sit for 30min. It should be a medium tight dough.

Apply oil on to your working surface and roll them like rotis. Roll the dough very thin. Don't use the flour to turn around when you roll.

Use the 1.5cm or less diameter caps of any bottles as molds to cut out the dough.

Deep fry them in hot oil.Cool them and store in an air tight container.

For the sweet/tangy/spicy chutney:

Grind all chutney ingredients to a watery liquid. Adjust the sweetness with more/less jaggery or dates.

Assembling:

Place the crispy puris on a platter. Press the centre of the puri with your fingers and make into a hole (big enough to stuff the vegetables).
Place little amount of mashed potato inside, followed by cucumber, onions and aloo bhujjia. Pour in the sauce and place a small corainder leaf on top.Keep aside.
Make about 10 at a time and serve immediately; otherwise it will get soggy.