Masal Puri

Aperture:f/5
Focal Length:45mm
ISO:2000
Shutter:1/80 sec
Camera:NEX-5R

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Masala Puri:
Ingredients:
Making Masala Peas
Peas- 1 cup
Toor dhal- 2 tbsp.
Oil- 2 tbsp.
Onion- 1 small diced
Tomatoes- 1 small diced
Paste of cilantro and coconut- 1/4th cup
Cinnamon/clove powder- 1/4th tsp.
Salt to taste
Turmeric powder- 1/4th tsp.
Chili powder- ½ tsp.
Coriander powder- ½ tsp.
Cumin (Jeera) powder- 1/4th tsp.

Soak the toor daal for at least 1 hour. Take oil in a pot or pressure cooker (or insta pot), add oil. Once the oil is hot, add the onions, tomatoes, spices and sauté for few minutes’ toor daal and peas. The masala is ready to go on the puri’s.
Making Puri’s:
Puris: I have followed the recipe from http://www.manjulaskitchen.com/2008/06/01/pani-puri/ to make the puri’s.
1/4 cup All Purpose flour (Maida or Plain Flour)
3/4 cup fine Sooji (Semolina Flour)
1/2 cup water (as needed)

Mix the flour and semolina (Sooji). Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes. Divide the dough into about 60 small balls. Keep them under a damp cloth until ready to fry. Roll each of 60 small balls into 2-3 inches circles and fry. Make sure to not let the dough dry at any point in the process until fried. Keep the rolled puri’s also covered in damp cloth.

Chutneys and other garnishing ingredients:
Tamarind chutney
Coriander chutney
Sour crème (1/4th cup) mixed with 2 tsp. of sugar
Onions- 1 small, finely diced
Tomatoes- 1 small, chopped.
Cilantro- finely shredded.
Sev (optional).

Serve: Take the puri’s on plat and coarsely crush it, add the prepared green peas masala, add the chutneys and other garnishing ingredients just before serving. This will be of 5 or more servings.

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