Recipe - Oysters With Two Sauces

FOR PURIS
2 cup Very fine semolina; (soji or
rava)
Salt to taste
Water
Oil to deep fry
Puri cutter

FOR WATER
1 l Water
1 bn Mint leaves
One half bn Coriander leaves
8 Green chillies; (8 to 10)
1 Pingpong ball sized lump
tamarind
1 tablespoon Jaljeera
One half teaspoon Black salt
2 tablespoon Jaggery
Salt to taste

ACCOMPANIMENTS
One half cup Boiled peeled chopped
potatoes
One half cup Chickpeas soaked overnight
One half Moong; (green gram) soaked
; overnight or
; sprouted
One half cup Nonsweet boondi
1 cup Tamarind chutney.; (refer
week on
; chutneys)

For puris:

Mix soji, salt and enough water to knead a soft dough.

Stand covered with wet cloth for 1520 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 34 minutes.

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

Place in fridge and chill for 23 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