Instructions: For puris:
Mix soji, salt and enough water to knead a soft dough.

Stand covered with wet cloth for 15-20 minutes.

Take a fist sized lump and make a ball.

With the help of some dry maida or soji, roll into big thin rounds.

Cut small puris from it with the cutter.

You may use a sharp edged lid of a bottlle, if the size is alright.

Remove the frills formed and mix into remaining dough.

Heat oil in a pan and deep fry puris till very light brown and crisp.

Keep the puris covered with a moist muslin cloth if there is delay in frying.

Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.

Store in an airtight container when cool.

For the spicy pani:
Wash and drain coriander and mint.

Put in a mixie.

Add all other ingredients except water.

Blend till a smooth paste is formed.

Mix into the water. Stir well for 3-4 minutes.

Strain with a sieve. Do not throw away the residue, refer note.

Place in fridge and chill for 2-3 hours.

For accompaniments:
Chickpeas: Pressure cook till done.

Potatoes: Skin jackets. Cut into tiny cubes.

Boondi: Dip in boiling water for 2 minutes. Drain, press out and cool.

Add crushed jeera, salt and chopped coriander to each accompaniment and mix well.

Put in bowls and place in fridge.

To serve:
Place the crisp cooled puris in a large platter.

Serve chilled water in deep bowls.

Place the accompaniments in centre to be taken as desired.

continued in part 2

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