Dahi Sev Batata Puri

Hari Chutney (to taste)
Imli Chutney (to taste)
1 cup Moong Lentils (Moong Dal) (boiled & drained)
1 Potato (boiled & peeled)
1 medium Onion (finely chopped)
A can of Chick Peas (Garbanzo Beans) (Safaid Chana) (ready boiled) or you may cook raw chick peas until well done.
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
Fine Sev (as needed)
1 tsp. Cumin Powder (Pisa Zeera)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
Plain Yogurt (beaten)

For Puris:
2 cups of Fine Semolina (Seviyan)
Salt (to taste)
Water (as needed)
Cooking Oil (as needed - for deep frying)
Puri Cutter (for cutting puris in round shape)

METHOD:

Mix semolina, salt and enough water to knead dough. Knead dough with your hands to a soft dough. Set aside covered with a wet cloth for about 15-20 minutes.

Take a fist sized lump of dough and make a ball. With the help of some dry flour or semolina, roll into big thin rounds. Cut small puris from it with the cutter. Approximately (1 ½") diameter. (You may use a sharp edged lid of a bottle, if the size is alright.) Remove the frills formed and mix into remaining dough.

Heat oil in a pan and deep fry the puris until they are very light brown and crisp. Keep the puris covered with a moist muslin cloth if there is a delay in frying. Drain and rest in a colander or over kitchen paper for a while for the oil to dry out. Store in an airtight container when cool.