Sev Puri

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Posted on Wed 09 Mar 2005 (1435 reads)

Ingredients:

For puris:
Very fine semolina (soji or rava) 2 cups
Salt to taste
water
Oil to deep fry
Puri cutter

Directions

For puris:

1. Mix soji, salt and enough water to knead a soft dough.
2. Stand covered with wet cloth for 15-20 minutes.
3. Take a fist sized lump and make a ball.
4. With the help of some dry maida or soji, roll into big thin rounds.
5. Cut small puris from it with the cutter. Approx. 1 1/2" diameter.
6. You may use a sharp edged lid of a bottle, if the size is alright.
7. Remove the frills formed and mix into remaining dough..
8. Heat oil in a pan and deep fry puris till very light brown and crisp.
9. Keep the puris covered with a moist muslin cloth if there is delay in frying.
10. Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
11. Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same.
No dough is then put back in frill form.

Other Ingredients:

Green chutney
Tamarind chutney
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Fine sev
Boiled potato chopped
Onion finely chopped
Grated carrot

Directions:

1. Choose puris which have puffed.
2. Make a hole in each as above.
3. Fill with a tiny bit of potato, grated carrot and sev.
4. Put a tiny bit of both tamarind and green chutneys in each.
5. Arrange in serving plate.
6. Sprinkle crushed cumin, salt, red chilli powder.
7. Sprinkle finely chopped onions, sev, a handful of puffed rice(optional).
Garnish with finely chopped coriander.
Serve immediately.

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