Instructions

1. Mix semolina, flour, baking soda and oil. Add water as needed to make a firm pliable dough, knead well to smooth.
2. Cover with a damp cloth and let rest for 20 minutes.
3. Knead again and divide into 4 equal parts.
4. Take one part and roll into a large thin disc with a rolling pin, make sure there are no cracks.
5. Cut 1 1⁄2 inch circles (about 18) with a cookie cutter.
6. Keep covered with a damp cloth.
7. Repeat with the remainder of the dough. Re-roll the cut outs to maintain size.
8. Heat oil on medium high and deep fry until puffed and golden.
9. Press puris with a skimmer to help puff.
10. Remove and drain on a paper towel.
11. Puris should be crisp.

Instructions

1. To serve: Arrange a few puris on a plate, break in the center.
2. Can substitute Papdi (recipe under "Dry Nasta") instead of puri.
3. Fill some potatoes, onions, tomatoes and the chutneys.
4. Whisk yogurt with 2 teaspoons of sugar.
5. Add some yogurt on top, sprinkle salt, chili powder, chaat masala and ground cumin.
6. Garnish with sev and coriander.
7. Serve immediately.