INGREDIENTS
1 cup semolina (Sooji)
1 teaspoon salt
1teaspoon baking powder - optional
1/2 cup water or bit less
Oil to fry
METHOD
1. Add semolina, salt & baking powder in a bowl & mix well
2. Add water
3. Knead well - you after a tight dough, leave to stand for 5 minutes
4. Roll out on a nonstick surface
5. Cut into small round shapes with a cutter OR make small balls & roll out individual puri
6. Heat oil in a pan
7. Add to the hot oil one by one
8. As soon as they raise to surface, press down on them till they puff up
9. Fry till light brown
10. Drain on plate lined with tissue
11. Fill with imali water, boiled potatoes, chick peas or whatever filling you like
TARMARIND SAUCE/IMALI PANI
RECIPE:
1. Remove stones from dates and wash
2. Add pitted dates, whole Tamarind, salt, chilli powder, mango powder to a pot of cold water and let it boil for a good 20-30minutes
3. Allow it to get cold and remove the pips.
4. Grind to fine paste and then press thru a metal sieve
5. Add cold water to the paste as and when u wish to serve it
CHANA STUFFING
RECIPE:
1. Combine boiled chickpeas and boiled chopped potatoes
2. Add thinly sliced red onion, chopped coriander, chopped fresh green chilli
3. Next add mango powder, chaat masala, red chilli flakes, cumin, mustard seeds and salt and mix well
