Phuchka / Golgappa / Panipuri
Kitchen  e Kichu  Khonn
Kitchen e Kichu Khonn
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  • 1 cup fine sooji/rawa, less than 1/4 cup maida / refined flour , 3 tbsp rice flour, salt, cooking oil, a little water.Updated .... Remember, the quantity of the (very fine ) rawa/sooji should be more. The maida is just to bind it. If you use more maida your puris will fall flat.For the filling : Boiled potatoes, boiled white peas, chopped onions, red chilli powder, roasted jeera/cumin powder, salt, chaat masala, black pepper powder, rock salt, grated green chillies or green chillies paste. For the water : Tamarind soaked in water and strained, salt, red chilli powder, black pepper powder, roasted jeera/cumin powder, chaat masala.How to :The puris : Knead everything with a little oil into a hard dough. Take a medium sized ball from the dough and roll out a roti as thin as possible. With a very small round cookie cutter cut out small puris. Heat oil and deep fry the puris.The filling : Mash the poatatoes and peas with everything else.The water : Add enough water to the strained tamarind pulp. Add the rest of the ingredients.How to arrange : Do I need explain this too? ;-)



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