For making puri :
- Fine rawa - 1 / 4 cup
- Maida - 1 / 2 cup
- Black gram flour - 2 tsp [ level ]
- Salt - a pinch
- Baking powder - 2 pinches
- ready boondhy - 1/ 4 cup
- Ice cold water or soda water - to mix the dough
- Oil - enough to deep fry
Dry roast urad dal till golden brown in colour. Grind in to fine powder in mixie. Then mix maida, rawa, urad flour, salt and baking powder in a bowl, add water and kneed to a stiff dough. Keep closed under a wet cloth for 15 minutes. After that pat and kneed again till the dough becomes smooth and elastic.Divide the dough in to 4 parts and roll out each in to big roti of medium thickness. Then using a round biscuit cutter, cut small rounds and deep fry in hot oil, till crisp and golden. or make small even sized balls from the dough. Rolleach in to small circles and then deep fry.
After rolling out keep them under wet cloth, before deep frying. do not allow to dry out. Put one by one in hot oil and press well with landle to puff up.Fry in medium flame till crisp and golden.
Green chutney : [ pani ]
Grind together :
- Mint leaves [ pudena ] - 1 cup
- Chopped coriander leaves : 1 / 2 cup
- Green chillies - 5
- Cumin seeds - 1 / 2 sp
- Powder black salt - 1 tsp
- Ordinary salt - as required
- Tamarind - marble sized [ soaked in water ]
Sweet chutney :
[ grind together ]
- Tamarind - lemon sized [ soaked in water ]
- Grated jaggery - 1 / 2 cup
- Seed less dated - 1 / 2 cup
- Salt - a pinch
- Red chilli powder - 1 / 4 sp
Grind the ingredients of green chutney to smooth paste with minimum water needed. then strain and keep aside. Just before serving take required quantity and dilute with water as per taste. Dry mango powder [ amchur] can also be added if liked. Grind sweet chutney to smooth paste. Strain through tamarind strainer. Boil it for few minutes till it becomes thick sauce.
To serve :
Soak green whole gram, black kabuli channa for 6 to 8 hours. Pressure cook till becomes soft. Make hole with thumb on top side of each puri. Put little cooked gram in side. with little sweet chutney and fill with pani. [ Or mix sweet chutney in pani adding ready boonthy.] Serve immediately. Enjoy your ice cold pani puri.