Suji OR bombay rawa 2 cups
Allpupose flour/maida 2cups
Cummin powder 1tsp
salt to taste
Oil for deep frying
Water for making dough.
Method:-
Sieve both rawa & allpurpose flour.
Add salt & cumminpowder and make a pliable dough adding with water.
Cover with a damp cloth for ½ hour.
Knead well and roll out a big medium size thick roti and
use a glass for shape(if you do not have moulds).
Use whole dough like this (make many small size puris).
Cover them with a damp cloth.
Heat oil & deep fry them to crispy brown colour.
Allow them to cool.Store them in a air tight conatainer.
Shell life: 2-3 weeks
Pani:-
4 tbsps lemon juice
1 cup mint leaves
3 green chilies
1/2 tsp. chaat masala
1/2 tsp. roasted cumin seed powder
Salt to taste
1 cup boondi, (soaked & drained)
Tamarind pani:
Dry mango pulver
salt to atste
Tamarind water
Cummin powder
Ground ginger
Grind everything to a paste 'add 1 cup water.
Garnish with fresh chopped coriander.
How to make puri before you serve..
Grind the mint leaves,chillies and salt to a fine paste adding with water.
Make a hole in the center,place 1tsp soaked&drained boondi,
Pour 1 tsp gren chutney,cummin powder,chilli powder & 1tsp thick curd,eat immediately atonce.
Make another one with boondi &tamarind water,eat or serve immediately.
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