Masala Puri

Ingredients :
     To make the Puri :
           1 cup fine semolina
           Salt to taste
           Half cup water
           2 teaspoon maida
           Oil to deep fry

     To make sweet tamarind chutney:
           1 cup seedless dates
           1 cup tamarind
           Half cup Jaggery
           Pinch of salt / Black salt
           2 tsp roasted cumin powder
           3 tsp chilli powder
         
     To make green chutney :
           1 cup coriander leaves
           Half cup mint leaves
           2 green chillies
           1 inch of ginger
           Salt
           1 tsp sugar

     To make the ragda / the gravy :
           1 cup dry white peas soaked overnight or for 5 hours
           1 large onion chopped
           1 large tomato chopped
           6 cloves of garlic chopped
           1 inch piece of ginger chopped
           Salt
           2 tsp oil
           2 green chillies
           1 tsp turmeric powder
           2 tsp chilli powder
           2 tsp garam masala powder

     To serve :
           1 onion finely chopped
           1 tomato finely chopped
           Sev
           Chaat masala
           Coriander leaves chopped

Method:

• To make the puris - In a bowl take the semolina and add salt to it. Add the water and mix well. Leave it for 5 minutes. Now add the maida and knead the dough. If the dugh is too wet add more maida, if the dough is too dry sprinkle water. Make a soft dough. Now take a small portion of the dough and roll it as thin as possible. While making masala puri I cut it into strips with a pizza cutter/knife as the shape doesnt matter here. You can also make round shaped puris. But it needs lot of time and patience. If you are making round shaped puris roll the dough thin and cut it using round small lids. Heat oil in a pan and deep fry till crisp. You can store these puris for 15 days in an airtight container
• To make the sweet chutney - Boil the dates with water till soft. Soak the tamarind in water for 15 minutes. Squeeze it and add it to the dates. Boil for 5 minutes. Now add the jaggery, salt, cumin powder and chilli powder and simmer it for another 5 minutes. Adjust the consistency by adding more water. The chutney should not be very thin. Let it cool. Grind it in a blender. You can store this chutney in the refrigerator for 1 month
• To make green chutney - Grind the coriander leaves, mint leaves, green chillies, ginger, sugar and salt adding very little water. Make a smooth paste
• To make the ragda - Heat oil in a pan and add the onion, tomato, garlic, ginger and green chillies. Saute everything for 10 minutes. Keep aside to cool. Make a smooth paste in a blender
• Pressure cook the soaked white peas till soft
• Transfer the ground tomato-onion paste in a kadai and cook it till it becomes little thick. 
• Add the cooked peas, turmeric powder, chilli powder, garam masala powder and salt. Let it boil for 10 minutes
• To serve the masala puri - First crush the puris in a plate. Pour piping hot Ragda/gravy over the puris. Add the chopped onions and tomatoes.Top it with the required amount of sweet chutney and green chutney. Sprinkle some chaat masala, Garnish with lots of sev and finally sprinkle some coriander leaves. Serve hot