Back to 6 servings Puri shells 1 cup fine semolina (sooji) 2 tablespoons all-purpose flour 1 pinch baking soda salt, to taste 3 tablespoons neutral oil, plus more for frying hot water, about 1/4 cup, as needed Potato-chickpea filling 3 medium potatoes, boiled, peeled and mashed 0.5 cup cooked chickpeas (kala chana or kabuli chana), drained 0.5 small red onion, finely chopped 2 tablespoons fresh coriander, finely chopped 1 teaspoon roasted cumin powder 0.5 teaspoon red chilli powder, adjust to taste 0.5 teaspoon chaat masala 0.5 teaspoon black salt (kala namak) 0.5 teaspoon salt, or to taste Tamarind water 0.25 cup tamarind pulp, adjust to sourness 2 green chillies, crushed to a paste 0.25 cup fresh mint leaves 0.5 cup fresh cilantro 1 teaspoon roasted cumin powder 0.5 teaspoon chaat masala 0.5 teaspoon black salt 0.5 teaspoon sugar or jaggery, optional 3.5 cups cold water, 3.5 to 4 cups in total
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1 Step 1: Mix the semolina, flour, baking soda and salt. Add hot water a little at a time and knead into a very stiff, smooth dough. Cover and rest for 20 minutes, then knead briefly again.2 Step 2: Divide the dough into small equal balls, about the size of a marble. Roll each one into a very thin disc about 2 inches across, using as little flour as possible so the shells stay thin. Keep rolled discs covered until frying.3 Step 3: Heat the oil in a deep pan to about 350°F (175°C). Fry the discs in small batches, pressing gently with a slotted spoon so they puff, then flip and fry until golden and crisp, about 1 to 2 minutes total.4 Step 4: Drain the puris on paper towels and let them cool completely until crisp. Store them in an airtight container until serving.5 Step 5: For the filling, mix the mashed potatoes with the chickpeas, onion, coriander, roasted cumin, red chilli powder, chaat masala, black salt and salt. Taste and adjust.6 Step 6: For the tamarind water, soak the tamarind in 1 cup of hot water for 20 to 30 minutes, then mash and strain out the pulp. Blend the green chillies, mint and coriander with a little water until smooth, then add to the strained tamarind with the remaining cold water, cumin, chaat masala, black salt and sugar if using. Chill until serving.7 Step 7: Right before serving, poke a small opening in the top of each puri with your thumb. Spoon in about a teaspoon of the potato-chickpea filling, then pour or dip in the cold tamarind water. Eat each one right away so the shell stays crisp.getsaucepan.com/r/56448c5d-81b9-5443-a3fd-ea0762ed6929
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