Sev Puri

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Ingredients:

For Golgappe puris:

1 cup fine semolina/chiroti rava/chiroti suji

1 1/2 tbsp wheat flour

salt as per taste

aerated water

oil


For Stuffing:

1 cup white peas/vatana

2 peeled potatoes

1/4 tsp haldi

Salt as per taste


For making sev puri:

green chutney

sweet chutney

beaten curd/dahi (for dahi sev puri)

finely chopped tomatoes

finely chopped onions

nylon sev

1 tsp kashmiri red chilli powder

1 tsp chaat masala powder

Recipe:

1. Soak white peas overnight or for 8 hrs.

2. Boil the white peas and peeled potatoes with haldi and salt in cooker for 4-5 whistles.

3. Once done, keep it aside for cooling.

4. To prepare puris: 

a. Combine semolina/rava/suji, wheat flour and salt in a bowl. Add little water at a time and knead into a firm dough. Cover in a damp cloth and set aside to rest for 15 mins.

b. Heat oil in a kadai for deep frying.

c. Add 1 tsp oil to the dough, flatten into a disc and roll out into a very thin large chapati.

d. Using a small cookie cutter/small bottle cap, cut out small puris from the large chapati.

e. Deep fry puris in hot oil till puffed up, crisp and golden. Drain out the excess oil on absorbent kitchen tissues.

f. Keep it aside in a container and use as required.

5. To make sev puris: 
a. Take a plate to serve. Take 6-7 puris, make a small holes into the puris and keep into plate.
b. Then first add vatana/aloo stuffing into all the puris in the plate.
c. Then add onions and tomatoes to the puris, followed by green and sweet chutney over it.
d. Add dahi if making dahi sev puri.
e. Sprinkle chaat and red chilli powder over the stuffed puris and then finally sprinkle nylon sec over the puris.
6. Enjoy the yummy sev puri at home. 

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