Ingredients
| Quantity | Measure | Ingredient Name | Description |
|---|---|---|---|
| 182 | Teacup | Rava/Soji/"Semolina" | Puri dough |
| 1/2 | Tablespoon | Flour, Maida - (American Pillsbury) | Puri dough |
| 3 | Tablespoon | Soda Water | Club Soda - Puri dough |
| As Required | Salt | To taste - Puri dough | |
| 1, 1/2 | Teacup | Mint Leaves (Pudina) | Chopped - for Pani |
| 1 | Tablespoon | Garam-Masala | for Pani |
| 1/3 | Teacup | Chilly Powder, Red | for Pani |
| 1 | Teaspoon | Coriander Powder | for Pani |
| 4-5 | Nos | Coriander/Dhania | for Pani - crushed seeds |
| 1 | Teaspoon | Saunf - Fennel Seeds - Badi Shep | for Pani |
| 1, 1/2 | Teaspoon | Jeera/Cumin Seeds | for Pani |
| As Required | Salt | for Pani - to taste | |
| 2 | Large | Potatoes | For filling - boiled, peeled and mashed |
| 1 | Teacup | Chana, whole (Kabuli Chana) | For filling - boiled and mashed |
Method
* Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
* Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
* Heat oil in a kadai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
* Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water)
* Soak the tamarind in
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