Ingredients

• For The Puris (makes 40)

• 1/2 cup semolina (sooji)

• 1/2 tbsp plain flour (maida)

• salt to taste

• 1/4 cup chilled soda

• oil for deep-frying

• For The Pani (makes 4 Cups)

• 3 cups chopped mint leaves (pudina)

• 2 tbsp chopped coriander (dhania)

• 1/2 cup tamarind (imli)

• 1 tbsp roughly chopped ginger (adrak)

• 1 tbsp roughly chopped green chillies

• 1 tsp roasted cumin seeds (zeera) powder

• 2 tsp black salt

• salt to taste

• 4 tbsp finely chopped jaggery (gur) , optional

• Other Ingredients

• 1 cup khajur imli ki chutney

• 1 cup parboiled mixed sprouts

• 1 cup boondi , soaked for 10 minutes and drained

• For Meethi Chatni (sweet Sauce)

• Tamarind pulp 1cup

• 3 dates (paste)

• Oil 1 tbsp 

• 1 tsp Cumin seeds powder

• 3 tbsp Sugar

• 2 tbsp Jagger (Gurr)

• 1/2 tsp red chili powder

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Cooking Directions

• Combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes.

• Knead and divide the dough into 4 equal portions.

• Roll a portion of the dough into 175 mm. (7”) diameter circle.

• Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.

• Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 40 circles in total.

• Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in color from both the sides.

• Remove and drain on an absorbent paper and store in an air-tight container. Use as required.

• For the pani

• Soak the tamarind in ¾ cup of warm water for approximately half an hour. Strain out all the pulp through a sieve.

• Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water (approximately ¼ cup).

• Transfer the paste into a large bowl, add 3 cups of water, black salt and salt and mix well.

• If you find the water very spicy, then add jaggery and mix well. Jaggery will balance the spice level making the pani sweet-spicy.

• Chill for at least 2 to 3 hours, so that all the flavours blend very well.

• For Meethi Chatni (sweet Sauce)

• Mix all ingredients together and cook until got thick.

• Handy tips:

• As you are rolling the puris out make sure you keep them covered with a damp muslin cloth.

• You can use ragda instead of the sprouts or boondi.