Pani puri recipe



Pani Puri at home:


Ingredients:


For the Puri:


1 cup semolina (sooji/rava)

1/4 cup all-purpose flour (maida)

A pinch of baking soda

Salt to taste

Oil for frying

For the Filling:


1 cup boiled and mashed potatoes

1/2 cup boiled chickpeas

1/4 cup finely chopped onions

2 tablespoons chopped coriander leaves

1 teaspoon chaat masala

Salt to taste

For the Pani (Spicy Water):


1 cup mint leaves

1/2 cup coriander leaves

2-3 green chilies (adjust to taste)

1-inch piece of ginger

1 tablespoon tamarind pulp

1 tablespoon lemon juice

1 teaspoon roasted cumin powder

1 teaspoon chaat masala

Salt to taste

Water as needed

Instructions:


Puri:


In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt.

Gradually add water and knead to make a stiff dough.

Cover the dough and let it rest for 15-20 minutes.

After resting, knead the dough again for a few minutes.

Divide the dough into small portions and roll them into small discs or puris.

Heat oil in a deep pan or kadhai over medium-high heat.

Fry the puris until they puff up and turn golden brown.

Remove them from the oil and place them on a paper towel to drain excess oil. Set aside.

Filling:


In a bowl, mix the mashed potatoes, boiled chickpeas, chopped onions, coriander leaves, chaat masala, and salt.

Adjust the seasoning according to your taste. Set aside.

Pani (Spicy Water):


In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, lemon juice, roasted cumin powder, chaat masala, salt, and a little water.

Blend them together to form a smooth paste.

Transfer the paste to a large bowl and add water to adjust the consistency and taste. Mix well.

Assembling Pani Puri:


Take a puri and gently crack it in the middle to create a small hole.

Stuff the puri with a small portion of the potato and chickpea filling.

Dip the stuffed puri into the prepared spicy water (pani) and immediately place it in your mouth.

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