Cooking Instructions
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Step 1
Mix the
Semolina (1 cup)
and
All-Purpose Flour (1/4 cup)
in a mixing bowl.
Step 2
Add
Water (1/2 cup)
, and knead to a soft dough, for about 2 minutes.
Step 3
Cover with a wet towel and rest for 20-30 minutes.
Step 4
Roll out the dough over a lightly oil-greased surface, and use a 2-inch diameter round cutter to cut it. Place on a tray or board covered with a wet towel or plastic wrap.
Step 5
Add
Frying Oil (as needed)
to a deep frying pan, and heat over medium-high heat. Heat the oil until it reaches 375 degrees F (190 degrees C). Gently place the puri into the oil, and make sure not to overcrowd the pan.
Step 6
Flip over once the puri puffs up. Gently fry and use a spoon to scoop the oil over the puri. Once the puri is golden and crisp, transfer them to a paper towel-lined tray or a cooling rack.
Step 7
Add the
Potatoes (3)
,
Red Onion (1/4)
,
Fresh Cilantro (2 Tbsp)
,
Chaat Masala (1 tsp)
,
Ground Cumin (1/2 tsp)
,
Salt (1/2 tsp)
, and
Red Chili Powder (1/4 tsp)
into a mixing bowl. Mix everything until well combined.
Step 8
In a blender, add
Fresh Cilantro (1 cup)
,
Fresh Mint (1/2 cup)
,
Fresh Ginger (1/2 in)
,
Green Chili Pepper (1)
, 2 Tbsp of
Lemon Juice (1)
,
Jaggery Granules (1 Tbsp)
,
Tamarind Paste (1/2 Tbsp)
,
Ice (1/2 cup)
, and
Water (1 cup)
and blend until smooth.
Step 9
Transfer to a bowl, add
Ground Cumin (1/2 tsp)
,
Ground Fennel (1/2 tsp)
,
Chaat Masala (1/2 tsp)
,
Fine Ground Kala Namak Salt (1/2 tsp)
,
Asafoetida (1 pinch)
, and
Salt (1/2 tsp)
. Mix well and strain into a container. Add the
Salted Boondi (1/4 cup)
to the Theekha Pani.
Step 10
Serve with puri, Theekha Pani, and
Tamarind Chutney (1/2 cup)
.
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