Instructions

1. Rub flour and oil to a crumbly texture, then add ajmo and salt.
2. Mix and make a firm pliable dough using cold water.
3. Cover and let rest for half an hour.
4. Knead again and divide the dough into 6 equal portions.
5. Take one portion and roll a large thin disc with a rolling pin.
6. Cut 2 inch circles (about 10) with a cookie cutter.
7. Prick with a fork to prevent puffing.
8. Keep covered with a towel. Repeat with the remainder of the dough, also re-roll the cut outs.
9. Heat oil on medium heat and deep-fry the papdis until light golden and crisp.
10. Remove and drain on a paper towel.
11. Cool and store.
12. Use as needed.

Instructions

1. In a pressure cooker, combine the peas, potatoes and salt.
2. Add water and pressure cook on high for 5 whistles.
3. Open when cool.
4. Mash slightly using a masher, should be a thick gravy consistency. Set aside.
5. In a saucepan, heat oil on medium-high, add cumin seeds.
6. When crackled add the thick gravy and the remaining ingredients.
7. Stir and simmer on low heat for five minutes, set aside.

Instructions

1. Arrange or break a few puris on a plate.
2. Pour some prepared gravy all over.
3. Sprinkle some onion, tomatoes, chutneys, chaat masala, sev and coriander and serve.