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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|Serving Size: 1 Serving (1455g)|
|Recipe Makes: 1|
|Calories from Fat: 112 (5%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 393mg||14 %|
|Potassium 3197.1mg||84 %|
|Total Carbohydrate 430.5g||127 %|
|Dietary Fiber 44.2g||177 %|
|Sugars, other 386.4g|
|Protein 86.6g||124 %|
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Calories per serving: 2177
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