|Whole wheat flour||3 Cup (48 tbs)|
|Hot sesame seed oil||3 Tablespoon|
|Sesame seed oil||2 Cup (32 tbs) (for deep frying)|
|Potatoes||4 , boiled, peeled and diced|
|Onions||2 , finely chopped|
|Green chillies||2 , chopped|
|Coriander leaves||2 Tablespoon, chopped|
|Sprouted beans||50 Gram (green)|
|Dates||100 Gram, seeded and finely chopped|
|Turmeric powder||1 Teaspoon|
|Coriander leaves||2 Tablespoon|
|Green chillies||3 , seeded and chopped|
|Tamarind||75 Gram, infused in 1 cup water (seedless)|
|For bhel puri|
|Chilli powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Coarsely ground black pepper||1 Teaspoon|
|Dry mango powder||1 Teaspoon|
To make puris sift flour and salt on a thali.
Make a well in the centre and pour in hot oil.
Incorporate with flour and add water to make a pliable dough.
Knead well and roll out into a thin circle.
Cut two-inch rounds with a biscuit cutter and prick all over with a fork to prevent puffing.
Fry in hot sesame oil till crisp.
Drain and keep aside.
To make date chutney, soak dates in water for ten minutes.
Mash and add remaining ingredients.
Puree or grind with water to make a chutney of thick pouring consistency.
Make coconut chutney as for bhel puri.
To serve, place puris on a flat platter.
Sprinkle with a teaspoon of each chutney.
Mix ingredients of topping and spoon on top of puris.
Mix ingredients for garnish and sprinkle over potatoes.
Add more chutney if desired and serve.
You may spoon the topping items separately instead of mixing them.