Pani Puri
Puri
Ingredients
1 cup
Semolina
1 Tbsp
All purpose flour
⅛ tsp
Baking soda
1 tsp
Oil
Hot water
(as needed)
Oil
(for frying)
Instructions
1
Mix semolina, flour, baking soda and oil, add water as needed to make a firm pliable dough, knead well to smooth.
2
Cover with a damp cloth and let rest for 20 minutes.
3
Knead again and divide into 4 equal parts.
4
Take one part, and roll a large thin disc with a rolling pin, make sure there are no cracks.
5
Cut 1 1⁄2 inch circles (about 18) with a cookie cutter.
6
Keep covered with a damp cloth.
7
Repeat with the remainder of the dough.
8
Heat oil on medium high and deep-fry until puffed and golden.
9
Press puris with a skimmer to help puff.
10
Remove and drain on a paper towel.
11
Puris should be crisp.
Pani
Ingredients
1 cup
Green coriander
(chopped)
½ cup
Fresh mint
(chopped, substitute 2 tbsp dried)
1 tsp
Lemon juice
½ tsp
Green chilies
(crushed)
1 tsp
Ginger
(crushed)
½ tsp
Black salt
½ tsp
Ground cumin
1 tsp
Sugar
1 tsp
Fennel seeds
1 tsp
Chaat masala
¼ tsp
Red chili powder
¾ tsp
Salt
4 cups
Water
Instructions
1
Blend all the ingredients, except water, with 2 ice cubes until smooth.
2
Add water, stir and let rest for 5 minutes, then strain.
3
Mix the unstrained, in the filling.
4
Add 2 tbsp boondi in the water (optional).
Filling
Ingredients
1 cup
Brown chana
(boiled, mashed)
1 cup
Mashed potatoes
(2 medium potatoes)
¼ cup
Onion
(finely chopped)
½ tsp
Salt
(or to taste)
½ tsp
Ground cumin
½ tsp
Chaat masala
1 tsp
Red chili powder
(or to taste)
½ tsp
Amchur powder
1 cup
Onion
(finely chopped, for topping)
Sweet tamarind chutney
(for topping, recipe under"Chutneys")
Spicy sev
(for topping, recipe under"Dry Nasta")
Instructions
1
Mix all the ingredients, including the strained mixture, together (minus the topping ingredients).
2
To serve, place a few puris on a plate.
3
Place a bowl of pani on the side for pouring or dipping.
4
Break puris in the center and place one teaspoonful of the filling inside.
5
Layer with the topping ingredients.
6
Finally pour pani on top or dip in the pani, and eat it whole.