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Shared by Dr. Ritu Aneja - College of Arts and Sciences
Ingredients
  • subheading: For Puri / Gappa:
  • Maida/ Plain Flour (Maida)- ¼ Cup
  • Whole Wheat Flour (Atta) ¼ Cup
  • Semolina (Suji) ¼ Cup
  • A Pinch Of Baking Soda
  • Salt To Taste (Namak)
  • Oil To Fry
  • subheading: For Dhania Pudina Pani:
  • Handful Of Mint Leaves (Pudina)
  • Handful Of Coriander (Dhania)
  • 50ml Tamarind (Imli) Water
  • Green Chilies (Hari Mirch) - 3 Small
  • Ginger (Adrak) 1 Inch Piece
  • Ice Cold Water 4 Tablespoons + 5 Cups/1250ml
  • Salt To Taste
  • Black Salt (Kala Namak) - 1 Teaspoon
  • Roasted Cumin Powder (Bhuna Jeera Powder) - 1 Teaspoon
  • Chaat Masala - 1 Teaspoon
  • Salt (Namak)- 1 Teaspoon Or To Taste
  • Red Chili Powder (Lal Mirch Powder) - ½ Teaspoon
  • Amchoor Powder - 1 Tbsp
  • Black Pepper Powder (Kali Mirch Powder) - ¼ Teaspoon
  • subheading: For Aloo (Potato) Masala Filling:
  • Potatoes, Boiled, Peeled And Mashed - 1.5 Cup
  • Red Chili Powder (Lal Mirch Powder)- 1 Teaspoon
  • Roasted Cumin Powder (Bhuna Jeera Powder) - 1 Teaspoon
  • Salt (Namak) - ½ Teaspoon
  • Amchoor Powder - 1 Teaspoon
  • Mint Coriander Paste (Dhania Pudina Paste)- 1 Teaspoon
  • Dried Mint Powder (Pudina Powder) - 1 Teaspoon
  • subheading: For Chickpeas Filling:
  • Boiled Chickpeas (Kabuli Chana) - 1 Cup (You Can Also Use Kala Chana / Black Chickpeas)
  • Onions (Pyaaz), Roughly Chopped - ⅛ Cup
  • Red Chili Powder (Lal Mirch Powder) - ⅛ Teaspoon
  • Roasted Cumin Powder ( Bhuna Jeera Powder)- ½ Teaspoon
  • Salt (Namak) - ½ Teaspoon Or To Taste
  • Amchoor Powder - ½ Teaspoon
  • Black Salt ( Kala Namak) - ⅛ Teaspoon
  • subheading: For Tamarind Chutney:
  • Tamarind (Imli) Soaked Hot In Water For 3 Hours - ½ Cup
  • Jaggery(Gur / Gud) - ½ Cup
  • Amchoor Powder - 1 Teaspoon
  • Black Pepper Powder (Kali Mirch Powder) - ¼ Teaspoon
  • Red Chili Powder (Lal Mirch Power) - ¾ Teaspoon
  • Black Salt (Kala Namak)- 1 Teaspoon
  • Table Salt (Namak) - ½ Teaspoon
Steps
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