How to make Sev Puri:
- In a big bowl combine flour, semolina, salt gradually adding a little water to make stiff dough. Knead for few minutes.
- Cover the dough with damp muslin cloth and keep aside for 25-30 minutes.
- Make small balls from the dough and again keep them under the damp cloth.
- Take the balls one by one and roll out each into thin roti. While rolling the roti you may use dried flour (maida) to dust.
(Another way is you can make a very big roti and then make the small rounds from it with the help of round cookie cutter or use any small serving bowl or the lid of any container/jar)
- Heat 1-2 cups of oil in a pan/kadai.
- First time pour only 1 puri into hot oil to check whether the oil is ready to puff up the puri or not. If oil seems hot enough and the puri comes out puffy and crunchy then you may add few at a time. Fry puris evenly from both sides, stiring occasionally to avoid burning. Press the puris in the center and allow them to puff up.
- When crispy and puffed up take them out on oil absorbent paper or on a clean kitchen napkin. Allow the puris to cool completely and then store them in air tight container.
TIP: In order to get the puris to puff up right, the little discs of dough need to be perfectly flat. Roti Makers will make this easy for you. Then all you need to do is cut the puris out with a cookie cutter.
If you use store bought ready made puris skip the steps above.
- Place 4-6 puris (or papdi) on the individual serving plates.
- Chop, smash the potato and place small amount in each puri (papdi).
- Add chopped onions, garlic chutney, tamaring chutney and coriander chutney to each puri (papdi). Adjust salt and pepper as required.
- Sprinkle with chaat masala and red chili powder (optional).
- Top with sev and garnish with chopped coriander leaves.