Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Teacup | Rava/Soji/"Semolina" | To make Puri |
| 3 | Tablespoon | Flour, Maida - (Refined) | To make Puri |
| 1/4 | Teaspoon | Baking Powder | Baking Soda - To make Puri |
| As Required | Cooking Oil | To make Puri | |
| 1/2 | Teacup | Tamarind Pulp | To make Pani |
| 2 | Teacup | Water | To make Pani |
| 2 | Tablespoon | Jeera Powder | To make Pani-Roasted cummin seeds |
| 2 | Tablespoon | Jeera/Cumin Seeds | Unroasted - To make Pani |
| 1 | Bunch | Coriander Leaves (Kothmeer) | To make Pani |
| 3 | Medium | Chillies Green | To make Pani |
| 2 | Tablespoon | Mint Leaves (Pudina) | Make chutney - To make Pani |
| 1 | Tablespoon | Salt - Black | Kala Namak - To make Pani |
| 2 | Tablespoon | Jaggery | grated - To make Pani |
* To make pani:
* Measure all ingredients.
* Adjust spices and tanginess to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix soji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.
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