Bhel Puri

This is a miniature version, rolled very thinly and cut into small (5 cm) rounds, Deep fry until puffed, golden and crisp. They are combined with spicy sev, chopped onions, coriander, fresh chilies and tamarind sauce just before serving as a savory snack. Ingredients :
180 g 3/4 teaspoons 1/2 tablespoon 125 ml 2 cups 2 cups 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1 2 or 3 1 cup 1 cup	Atta flour or roti flour Salt Ghee or oil Lukewarm water Fine sev Puffed unsweetened rice (phoa) Garam masala Chili powder Salt Medium onion, finely chopped Green chilies, chopped Coarsely chopped fresh coriander Tamarind chatni Oil for deep frying
Method : On a lightly floured surface roll dough very thinly and cut into 5 cm rounds. Put on a tray, cover with a slightly damp tea towel to prevent drying out and let the pastry rest for 10-15 minutes. Heat oil and test by frying one of the rounds. It should puff and swell. If it doesn't, the oil needs to be hotter. Splash oil over the top with a frying spoon, and fry a few at a time. As they turn golden, lift out with a slotted spoon and drain on paper towels laid over a cake cooler. Allow to cool completely. Combine puris and sev in a bowl. Heat 3 tablespoons oil in a wok and toss the puffed rice in it very quickly. Lift out on slotted spoon and drain on paper towels. When cool add to bowl, sprinkle with garam masala, chili powder and salt and toss to distribute. Just before serving, combine chopped onion, chilies and coriander in a small bowl. For each serving put a large spoonful of the crisp nibbles into a bowl, sprinkle with chopped mixture and a spoonful of tamarind chatni. Mix quickly and eat at once so none of the delightful crunchiness is lost. Note : Sev is deep-fried vermicelli made from chick pea flour, sold in packets marked to indicate whether the spicing is hot.