PREPARATION

1. In a mixing bowl, add 150 grams all purpose flour, 1/4 teaspoon salt, 1 teaspoon ghee and 120 milliliters water.
2. Mix and knead it to make a smooth soft dough.
3. Rest the dough for 30 minutes.
4. In a bowl, add 150 grams spilt bengal gram and 500 milliliters water.
5. Keep aside and soak for 20 minutes.
6. In a grinder, add 4 pods cloves, 1 cinnamon stick and 3 pods cardamom.
7. Grind it into a fine powder. Keep aside.
8. Now, in a pressure cooker, add 500 milliliters water, 1/4 teaspoon turmeric, 1 teaspoon salt, mix and cover it with lid.
9. Pressure cook it until 2-3  whistles.
10. Release the pressure and open the lid.
11. Remove the pressure cooker from heat and keep aside.
12. Heat 2 teaspoon oil in pan, add 1 tablespoon cashew, 1 tablespoon raisins and sauté for 1-2 minutes. Keep aside.
13. In a wok ,heat 1 tablespoons oil, 1 bay leaf, 1 teaspoon cumin, stir well, then add 3 dry red chili, 1/4 teaspoon asafoetida. Mix well.
14. Now, add 2 teaspoon ginger ,1 teaspoon chopped green chili, and stir well.
15. Then , add 1/2 teaspoon cumin powder and blended mixture.
16. Stir well and cook for 2-3 minutes on a low heat.
17. Then add cooked spilt bengal gram and mix well.
18. Add 1/4 teaspoon sugar, mix and cook for a while.
19. Now, add roasted dry fruits and give it a mix.
20. Remove the pan from heat.
21. Now on the flat surface brush 2 tablespoons ghee,  and take a small ball from dough.
22. Now, flatten it with a rolling pin and shape into a puri
23. Heat sufficient oil in a wok and deep fry the puri’s until fluffy.
24. Serve hot puri’s with prepared dal.