Ingredients:

  • 1 cup semolina (Rawa)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • As needed water (approximately 1/4 cup)
  • 2 cups oil (for frying)
  • 1 cup boiled chickpeas
  • 1 medium boiled potato, mashed
  • 1 small red onion, finely chopped
  • 1/4 cup fresh coriander leaves, chopped
  • 1-2 green chilies, finely chopped
  • 1 tablespoon tamarind paste
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh coriander leaves
  • 1-2 green chilies
  • 1 teaspoon cumin powder
  • 1 teaspoon black salt
  • to taste regular salt
  • 4 cups water

Instructions:

  1. In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt. Gradually add water and knead to form a stiff dough. Let it rest for 15 minutes.
  2. In another bowl, combine boiled chickpeas, mashed potatoes, chopped onion, coriander leaves, and green chilies. Mix well and set aside.
  3. In a blender, combine mint leaves, coriander leaves, tamarind paste, green chilies, cumin powder, and black salt. Blend with 2 cups of water until smooth. Transfer to a bowl and dilute with additional water to taste. Adjust seasoning if necessary.
  4. Heat oil in a deep frying pan over medium heat. Roll the dough into small balls and roll each ball into thin discs. Deep fry the discs until they puff up and turn golden brown. Remove using a slotted spoon and drain excess oil on paper towels.
  5. Crack the top of each puri gently, fill with the chickpea mixture, and dip in spicy water. Serve immediately.