Ingredients

• For puris:
• 2 cups - very fine semolina (soji or rava)
• Salt to taste
• Water - as required
• Oil - 4 tbsp (or more to Deep Fried)
• Puri cutter
• Other Ingredients:
• 1 cup - ragda made as in ragda patties (refer meal snacks in the cookbook)
• Green chutney (refer chutneys)
• Tamarind chutney (refer chutneys)
• Crushed cumin powder
• Red chilli powder
• Salt to taste
• Chopped coriander
• Fine sev
• Boiled potato - chopped
• Onion - finely chopped

How to Make Ragada Puri

• For puris: Mix soji, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes.
• Take a fist sized lump and make a ball.
• With the help of some dry maida or soji, roll into big thin rounds.
• Cut small puris from it with the cutter. Approx. 1.5 inch diameter.
• You may use a sharp edged lid of a bottle, if the size is alright.
• Remove the frills formed and mix into remaining dough.
• Heat oil in a pan and Deep Fried puris till very light brown and crisp.
• Keep the puris covered with a moist muslin cloth if there is delay in frying.
• Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
• Store in an airtight container when cool.
• If in a hurry, just cut the big puris into small squares and use the same.
• No dough is then put back in frill form.
• 1 cup ragda made as in ragda patties (refer meal snacks)
• Arrange unpuffed puris in a serving plate.
• Pour hot ragda to cover them.
• Drizzle a ladle full of curds over it.
• Sprinkle some of both tamarind and green chutneys over it.
• Sprinkle crushed cumin, salt, red chilli powder.
• Garnish with finely chopped onions, sev, coriander.
• Serve immediately.