Instructions

1. Mix flour, semolina and salt. Add ghee and rub.
2. Make a firm dough using cold water.
3. Cover with a damp cloth and set aside for 30 minutes.
4. Roast gram flour in 2 tbsp of oil, on low heat.
5. When color begins to change, add the remaining ingredients, mix and remove from heat.
6. Empty into a dish to cool, filling should be moist and crumbly.
7. Divide dough into 20 equal balls, keep covered.
8. Take one ball and roll to form a 2 inch puri.
9. Place 1½ tsp of the prepared filling in the center.
10. Bring edges together and seal.
11. Press flat and carefully re-roll to a 3 1⁄2 inch circle.
12. There should not be any air bubbles in the puri.
13. Deep-fry on low heat.
14. It should puff fully, gently press with a skimmer to help puff.
15. Fry until light golden on both sides. Remove and drain on a paper towel.
16. Repeat with the remainder of the dough, rolling a few at a time.
17. Do not let them dry out.
18. Arrange puris in a deep tray, do not press them against one another, they must remain puffed.
19. Place in a warm oven to retain crispiness and puffiness.
20. Remove from the oven after 15 minutes.

Instructions

1. Pressure cook sprouted moong beans with 1 tbsp oil, ½ tsp salt, ¼ tsp red chili powder, 1 tsp lemon juice and ¼ cup of water. Should be dry when cooked.
2. Steam potatoes.
3. Lightly sprinkle salt, red chili powder and finely chopped green coriander on the potatoes.
4. Dry roast mamra and combine with spicy sev.
5. Mix yogurt with salt and ground cumin, to taste.
6. Place all topping ingredients in separate serving dishes.
7. To Serve: take one puri, hold the thin side up and break the center.
8. Place in a serving dish, fill with desired toppings in order of the "topping ingredients" list.