What you need
For Khara/Spicy Paani
1/2 cup mint
1/2 cup coriander
3 - 4 green chilli [spice can be adjusted]
1 teaspoon jeera powder
1 teaspoon black salt
1 lemon size tamarind [soaked in warm water for 30 minutes]
1 teaspoon chat masala powder
Salt to taste
For Meetha/Sweet Paani
5 - 6 dates [soaked in warm water for 30 minutes]
1/2 cup Jaggery
1 lemon size tamarind [soaked in warm water for 30 minutes]
1 teaspoon jeera powder
1 teaspoon black salt
For Puri
1 cup Chiroti Rava
3 tablespoon Maida
1 teaspoon salt
Oil for deep frying
For the stuffing
1 potato [boiled]
1/2 cup dry peas [ soaked overnight and boiled]
1 onion [diced]
1/2 carrot [grated]
Coriander
1/2 cup sev
How to make
For Khara/Spicy Paani
- Grind all that is under 'For Khara/Spicy Paani'. Keep this concoction.
- Take a part of the required concoction and mix water.
- Refrigerate it, as it tastes better cold.
For Meetha/Sweet Paani
- Grind all that is under 'For Meetha/Sweet Paani'
For Puri
- Mix all the ingredients, and knead well to a hard dough.
- Roll the dough like a chapati, and with a circular mould/cutter, cut to make puris.
- Heat oil and drop the puris. Cook well on both sides.
- Mix all the ingredients under 'For the stuffing'
How to assemble
- Crack a small hole in the puri.
- Fill it up with the stuffing.
- Top it with Meetha/Sweet.
- Sprinkle a little sev.
- Dip the puri in Khara/Spicy Paani.