| Kashvf |
| [color=green]DAHI SEV BATA PURI[/color] INGRIDIENTS : Hari Chutney (to taste) Imli Chutney (to taste) 1 cup Moong Lentils (Moong Dal) (boiled & drained) 1 Potato (boiled & peeled) 1 medium Onion (finely chopped) A can of Chick Peas (Garbanzo Beans) (Safaid Chana) (ready boiled) or you may cook raw chick peas until well done. A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped) Fine Sev (as needed) 1 tsp. Cumin Powder (Pisa Zeera) 1 tsp. Red Chilli Powder (Pisi Lal Mirch) Salt (to taste) Plain Yogurt (beaten) INGREDIENTS FOR PURIS: 2 cups of Fine Semolina (Seviyan) Salt (to taste) Water (as needed) Cooking Oil (as needed - for deep frying) Puri Cutter (for cutting puris in round shape) DIRECTIONS : 1. Mix semolina, salt and enough water to knead dough. Knead dough with your hands to a soft dough. Set aside covered with a wet cloth for about 15-20 minutes. 2. Take a fist sized lump of dough and make a ball. With the help of some dry flour or semolina, roll into big thin rounds. Cut small puris from it with the cutter. Approximately (1 ½") diameter. (You may use a sharp edged lid of a bottle, if the size is alright.) Remove the frills formed and mix into remaining dough. 3. Heat oil in a pan and deep fry the puris until they are very light brown and crisp. Keep the puris covered with a moist muslin cloth if there is a delay in frying. Drain and rest in a colander or over kitchen paper for a while for the oil to dry out. Store in an airtight container when cool. [i] Tip: If in a hurry, just cut the big puris into small squares and use the same. No dough is then put back in frill form.[/i] Serving Suggestions: Serve Immediately Degree Of Difficulty: Medium Recipe Category: Appetizer Recipe Ethnic Group: Indian |
| Agent Smith |
| STOP MAKING THREADS FOR NO REASON |
| mraph33 |
| I guess he wants to be the Julia Child of DF |