How to make it
5 steps. Take it one step at a time.
Mix semolina and all-purpose flour
In a bowl, mix semolina and all-purpose flour. Gradually add warm water and knead into a firm, stiff dough. Cover with a damp cloth and let it rest for 20 minutes.
20 minKnead the dough again
Knead the dough again. Roll out very thin sheets and cut into small circles using a cookie cutter. Heat oil in a pan to 350°F (177°C) and deep fry the circles until they puff up and turn golden brown and crispy. Drain on paper towels.
Blend mint, coriander, green chilies, and ginger
Blend mint, coriander, green chilies, and ginger into a smooth paste using a little water. In a large pitcher, mix this paste with 1 liter (4 1/4 cups) of chilled water, tamarind paste, roasted cumin powder, and black salt. Stir well and refrigerate.
Mix the boiled mashed potatoes and chickpeas
In a small bowl, mix the boiled mashed potatoes and chickpeas. Add a pinch of salt and cumin powder for flavor.
To serve, gently poke a hole
To serve, gently poke a hole in the center of a puri, fill with a teaspoon of the potato-chickpea mixture, dip into the chilled spicy water, and eat immediately.
A little kitchen wisdom
For the crispiest puris, ensure the dough is rolled very thin. If you prefer a shortcut, you can buy ready-to-fry or pre-made puris from an Indian grocery store.
