180 g roti flour
1/2 teaspoons salt
1/2 tablespoon ghee
125 ml warm water
2 cups fine sev
2 cups unsweetened rice
1 teaspoon garam masala
3 chopped green chilies
1/2 teaspoon chili powder
1 chopped onion
1 cup chopped fresh cilantro
1 cup tamarind chatni
Cooking oil for deep frying
Salt to taste
Cooking Method :
Roll the dough to make a very thin layer
and cut into approximately 5 cm rounds. After cutting, place on a tray
with a damp tea tower over it. This is to prevent the dough from drying
out. Let the cut pastry rest for about 15 minutes.
Fill a deep frying pan and heat it up.
Ensure that it is hot enough by testing with a piece of the puff. If it
swell and puff, then it is hot enough. Add the pastry into the oil a few
at a time. Lift them out when they have turned golden in color and drain
on a paper towel. Let them cool completely.
Mix the puris and sev in a bowl. Heat a
wok and add 2 tablespoons of cooking oil. Toss the puffd rice in and
when ready, lift it out and drain on paper towels.
Once cool, put them into a bowl and
sprinkle with chili powder, salt and garam masala. Serve with chopped
onion, chilies and cilantro in a small bowl. Eat immediately before the
crunchiness is gone.