Bombay Chaats like Pani Puri, Sev Puri , Dahi Batata Puris are super tempting. Esp the ones got at famous eateries like The Kailash Parbat all over Bombay region.
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Yield / Serves
1/4 cup All Purpose flour (Maida or Plain Flour)
3/4 cup fine Sooji (Semolina Flour)
1/2 cup water (as needed)
To serve- Boiled Potatoes
Instant Sweet chutney
Whisked and seasoned curd
Mix the flour and 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. Start rolling each ball to about a 2-inch diameter circle
Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. Start frying the puris, starting first with the puri you first rolled.
Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying. Take the puris out and place over paper towel
How to serve- Take one puri and stuff it with boiled potatoes, soaked boondi, onion, curd , chutney and sev. Serve all puris in this way.
Since home made is always hygienic and healthier, I prefer making most street foods at home only.
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