Sev Puri

Ingredients:

For puris:
2 cups very fine semolina (soji or rava)
salt to taste
water
oil to deep fry
puri cutter


Other Ingredients:
Green chutney (refer chutneys)
Tamarind chutney (refer chutneys)
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Fine sev
Boiled potato chopped
Onion finely chopped
Grated carrot



Method:

For Puris:

Mix soji, salt and enough water to knead a soft dough.

Stand covered with wet cloth for 15-20 minutes.

Take a fist sized lump and make a ball.

With the help of some dry maida or soji, roll into big thin rounds.

Cut small puris from it with the cutter. Approx. 1 1/2" diameter.

You may use a sharp edged lid of a bottle, if the size is alright.

Remove the frills formed and mix into remaining dough..

Heat oil in a pan and deep fry puris till very light brown and crisp.

Keep the puris covered with a moist muslin cloth if there is delay in frying.

Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.

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.



Method

Choose puris which have puffed.

Make a hole in each as above.

Fill with a tiny bit of potato, grated carrot and sev.

Put a tiny bit of both tamarind and green chutneys in each.

Arrange in serving plate.

Sprinkle crushed cumin, salt, red chilli powder.

Sprinkle finely chopped onions, sev, a handful of puffed rice(optional).

Garnish with finely chopped coriander.

Serve immediately.