Fri, 3 May 2024
INGREDIENTS:
For The Puri:
· ½ cup fine semolina
· 2 tablespoons whole wheat flour
· ¼ cup hot but not boiling water (adjust to create firm dough)
For The Aloo Filling:
· 2 boiled and peeled Potatoes
· ¼ cup boiled Chickpeas
· ¼ teaspoon Salt
· ½ teaspoon roasted ground Cumin
· ½ teaspoon red chilli powder (adjust to taste)
For The Jaljeera Pani:
· ½ cup chopped raw Mango/ 1 lime sized seedless Tamarind (use either)
· 2 Green Chillies or Serrano Peppers (adjust to taste)
· 1 ½ cup fresh Mint leaves
· ¼ cup fresh Coriander leaves
· 3 Peppercorns
· ½ teaspoon Cumin
· ¼ teaspoon Red Chilli Powder
· 1 teaspoon Salt
· ½ teaspoon Sugar
· Adjust lime juice and salt to taste.
For Garnishing & Servings:
· Soaked Boondi
· Pudina leaves
· Sweet Tamarind Chutney
METHOD:
1. Mix together semolina and wheat flour in a bowl. Add ¼ cup hot water to this and mix to make
a stiff dough. Knead the dough with your hand for 5-6 minutes till the dough is firm and smooth
to touch. You might have to adjust the amount of water by a teaspoon or two. Cover the dough
with a wet cloth (squeeze it well so that the cloth is wet but does not have extra water dripping
from it) and rest it for 20-25 minutes.
2. Knead the dough again for a minute or two once rested. Divide it into 4 equal parts and roll
out one part into a thin rope. Keep the other three parts of dough covered with a wet cloth. With
a knife, cut equal portions (the size of a blueberry) from the rope. Take a piece and roll it
between your palm till smooth and press it gently to flatten it out slightly. With the help of a
rolling pin, roll it into a circle about 1 ½ to 2 inches in diameter. Place the rolled puri on a thick
plastic sheet covered with a dry cloth. Repeat the above procedure to make puris from all the
dough. Alternatively, you can also roll the dough out into a big circle and use a cookie cutter to
cut it.
3. Heat oil in a karahi till it is very hot but not smoking. We'll follow the first in-first out rule; drop
one puri in the hot oil so that the side which was touching the plastic sheet is what goes into the
oil first. This is very important. Immediately press the puri lightly with a slotted spoon; and once
it puffs up, turn it over. Press them lightly so that they are evenly golden brown from all sides,
and then take them out. Fry all the puris in this way.
4. Wait for them to cool completely and then store them in an airtight container.
For The Aloo Filling:
1. Lightly mash the boiled chana and potato with your hand and mix it with all the other
ingredients for the filling. Set aside.
For The Jaljeera Pani:
1. Blend together chopped mango or tamarind, green chillies, mint, coriander, peppercorns and
the spices with 2 cups of water till smooth. Place a strainer over a big bowl and line the strainer
with a cheesecloth or fine sieve if you have one. Strain it into the bowl, pressing down on the
leftover residue to get all the juice out. Once done discard the leftover residue and add another
glass of water to the jaljeera. Taste and adjust the seasoning and if needed add some lemon
juice. If and how much lemon juice needs to be added will depend on the sourness of the
mangoes and tamarind.
2. Chill the jaljeera and add some soaked and lightly squeezed boondi to it if you like.
To Serve:
1. To serve, poke a hole in the puri with your thumb, fill it with aloo masala and pour jaljeera into
it. Add some tamarind chutney if you like. Pop it in your mouth immediately and enjoy!
