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Articles: Recipes | Puri Chaat
- Mrs. vimala mudigonda
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This method is like panipuri/golguppa.
But little difference in serving.
This is for dough:
Wheatflour(atta)- 1cup
Semolina - ½cup
Gramflour/blackgram flour- 2tsp
salt-
clubsoda - as required for
Making dough:
Filling:-
Greengram sprouts(boiled in salt water)/green peas)/ beans.. whatever
Thin sev/plain corn flakes
Chopped greenchillies fried in ghee & soaked in tbsp salt mixed lemon juice
Roasted ground nuts/Roastedchenna dal
Chopped red onion
Tomato slices(thin)
Thinly Chopped greenchillies
(if you want more spicy)
Chopped cilantro
chopped mint leaves(pudeena)
Salt
Redchilli powder
Murmura
Chaat masala
Thickcurd
Roasted& gound cuminpowder
Method:-
Make thick round puris 5cm diameter,(thicker than normal puri) use any bottle lid for equal size.
Puris should be crispy and fried like balloons.(like golguppas)
Drain them all, on kitchen paper.
Before serving...
In a serving tray arrange small plates and divide one or two puris for each.
Make a hole in the center,Add groundnuts,roasteddal,sprouts,allpowders,chopped all bits,
Murmura,finally green chopped leaves.
Pour tsp curd over ,and sprinkle redchillipowder &cumin powder, sev!place around withsliced tomatoes,capsicumslices.
Serve immediately,goes well with tea time (evening snack!)
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