Pani puri


To make puri:
  • Semolina (Rava / Suji)-1 cup
  • Fine Wheat Flour (Maida)-3 tblsp
  • Baking Soda-1/4 tsp
  • Oil to deep fry
To make pani:
  • Tamarind (Imli) Pulp- 1/2 cup
  • Water-2 cups
  • Roasted Cumin Seed (Jeera) Powder-2 tblsp
  • Un-roasted Cumin Seed (Jeera)-2 tblsp
  • Coriander Leaves
  • Green Chilly (Hari Mirch)-3
  • Mint Leaves (Pudina Leaves) Chutney- 2 tblsp
  • Black Salt (kala namak )-1 tblsp
  • Jaggary (Gur)-2 tblsp
To make pani puri:

To make pani:
  • Measure all ingredients.
  • Adjust spices and tangyness to taste.
  • Strain through a wire strainer to remove any rough bits.
To make puri:
  • Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
  • Stand covered with wet cloth for 15-20 minutes.
  • Make small sized balls.
  • With the help of some dry maida or sooji, roll into thin rounds.
  • Heat oil in a pan and deep fry puris till very light brown and crisp.
  • Drain in a paper towel for a while to dry out the oil.
  • Store in an airtight container when cool.

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