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Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes. You can use ragda instead of the sprouts or boondi.
- Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
- Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
- Place these circles under a damp cloth for about 5 minutes.
- Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
- Remove, drain on absorbent paper and store in an air-tight container.
- Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
- Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
- Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
- Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.
- Crack a small hole in the centre of each puri.
- Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.
This recipe was contributed by sumagandlur on 14 Mar 2013
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