Mowgli Puri Recipe

Make dough

Combine 2 cups whole wheat flour, 2 tbsp semolina, 1 tsp salt and 1/2 tsp sugar in a large bowl. Rub in 1 tbsp ghee (or oil) until mixture resembles coarse crumbs. Gradually add about 1/2 cup water and knead to a firm, smooth dough (slightly stiffer than chapati dough). Knead 2–3 minutes, cover with a damp cloth and rest 15–20 minutes.

Divide and roll

After resting, divide dough into 12 equal golf-ball-sized portions. Keep the portions covered to prevent drying. Lightly dust a rolling surface and roll each ball into a 3.5–4 inch (9–10 cm) round; keep rounds slightly thicker than a typical puri to hold the filling or to be used as small bowls for the Mowgli presentation.

Heat oil

Heat 2 cups vegetable oil in a deep heavy-bottomed pan or kadhai over medium-high heat until it reaches about 350°F (175°C) or a small piece of dough sizzles and rises immediately. Maintain steady medium-high heat for frying.

Fry puris

Carefully slide one rolled puri into the hot oil. Using a slotted spoon, press gently so it puffs (if desired) and fry until golden brown on both sides, about 30–40 seconds per side. Remove and drain on paper towels. Repeat with remaining puris, adjusting heat as needed to keep oil hot but not smoking. If making smaller puris for stuffing, fry fully; if you prefer to crisp only slightly to fill later, you can under-fry by a few seconds, but fully fried is recommended for crunch.

Prep potatoes and peas

Boil whole potatoes until tender, drain and cool. Mash potatoes coarsely to about 3 cups. If using frozen peas, blanch or steam until tender; drain well.

Temper spices and sauté

Heat 2 tbsp oil in a skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. When they sputter, add 1/2 cup finely chopped onion and sauté until soft and translucent, 3–4 minutes. Add 1 tsp chopped green chilies and cook 30 seconds.

Combine and season

Add the cooked peas and mashed potatoes to the skillet. Sprinkle 1/2 tsp turmeric, 1/2 tsp garam masala, 1 tsp salt and 1 tsp amchur or lemon juice. Mix thoroughly and cook 2–3 minutes to marry flavors. Taste and adjust salt or tang. Stir in 2 tbsp chopped cilantro. Remove from heat and let cool slightly.

Portion filling

Divide the filling into 12 equal portions (about 2–3 tbsp each) and shape into small rounded patties or balls that will fit inside or atop each puri.

Place 2 tbsp tamarind paste, 1/2 cup fresh mint leaves, 1/4 cup fresh cilantro, 1/2 tsp green chili, 1 tsp jaggery (or brown sugar), 1/4 tsp salt and 2 tbsp water in a blender or small food processor. Blend to a smooth, pourable chutney. Taste and adjust sweetness, tartness or salt. Transfer to a bowl.

Assemble Mowgli Puri

If using puris as cups: gently make a small indentation in the center of each puri (or use slightly under-fried puris to keep a bowl-like shape). Spoon one portion (about 2–3 tbsp) of the potato–pea filling into each puri. Drizzle about 1 tsp tamarind-mint chutney over the filling.

Finish and serve

Top each puri with a pinch of thinly sliced red onion, a little sev for crunch, and a light dusting of chaat masala. Serve immediately with lemon wedges on the side so guests can squeeze fresh lemon if desired.