Soak the vatana overnight, discard the water it was soaked in. Pressure cook the vatana with fresh water, salt, turmeric and baking soda until cooked. 4 whistles in medium flame, then lower the flame and cook for another 10 minutes. Open the cooker after pressure releases naturally. It should be mushy in consistency.
For the Puri
In a mixing bowl, add the flour, semolina, salt, baking soda and add sufficient amount of water to make a soft dough. Knead well for 2 minutes and let the dough rest for 15-20 mins.
Heat oil for frying in high flame. Divide the dough into 5 portions, and roll into a 5-6" circle. Fry in High flame until golden & crispy. Take down in a kitchen towel lined plate.
Take the hot puri, and make a hole in the center. Pour in 3-4 tbsp of the boiling vatana, then add in 2-3 tbsp of onions, tomatoes, potatoes and a little bit of gr chili. Season with a dash of salt.
Pour in a good amount of ice cold yogurt, then add in the tamarind chutney & coriander chutney. Sprinkle a good pinch or two of the salt, black salt, red chili powder, chat masala and roasted cumin powder.
Top the puri with sev, coriander leaves and the pomegranate seeds. Serve!
Feel Free to customize the fillings as you prefer.
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That’s easy ain’t it? Make it & Enjoy 🙂
This recipe was inspired by my relative Manisha Bhabhi, her mom makes a slight different version of this. She calls it Bhar ke Puri and she recently started blogging at www.foodnspoons.com. She shared her mom’s recipe for Bhar ke Puri with me years back, and since then I’ve been making it every now and then with different variations and it comes out great all the time 🙂 Check out her version here.
That’s all for today, one more diwali special recipe to come very soon! 🙂