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2 cups - very fine semolina (soji or rava)
Salt to taste
Water - as required
Oil - 4 tbsp (or more to Deep Fried)
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
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.
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