Ingredients

• For puris:
• 2 cups - very fine semolina
• salt to taste
• Water
• Oil to deep fry
• Puri cutter
• Other Ingredients
• Green chutney - as required
• Tamarind chutney - as required
• 1/2 tsp - Cumins powder
• Red chilli powder - 1 tsp
• salt
• Chopped coriander
• Fine sev
• Boiled potato chopped
• Onion, finely chopped
• Grated carrot.

How to Make Plain Sev Puri

• For puris:
• Mix sooji, salt and enough water to knead into a soft dough.
• Keep covered with a wet cloth for 15-20 mins.
• Take a fist sized lump and make a ball.
• Dust with maida and roll into big thin rounds.
• Cut small puris from it with the cutter. Approx. 1.5 inch diameter.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Keep the puris covered with a moist muslin cloth if there is delay in frying.
• Drain on a kitchen towel for awhile.
• Store in an airtight container when cool.
• Choose puris which have puffed.
• Make a hole in each.
• Fill with a tiny bit of potato, grated carrot, sev, a tiny bit of tamarind and green chutneys in each.
• Arrange in serving plate.
• Sprinkle crushed cumin, salt, red chilli powder, finely chopped onions and sev.
• Garnish with finely chopped coriander.
• Serve immediately.