Whosayna’s Paani Puri

Name: Whosayna’s Paani Puri
Cuisine: Indian
Ingredients: Puris:; 1 1/2 cups Semolina (Fine Sooji); 3 tbsp All Purpose Flour; 1/2 tsp Salt; 1 1/2 tbsp Hot Oil; 1/4 tsp Soda Bicarbonate; for pani puri pani; 1/2 cup Tamarind pulp (boiled with dates, sugar and water); 1/2 cup Mint leaves; 1/4 cup Coriander leaves; 1/4 tsp Salt; 3 tbsp Sugar; 3 Green Cthillies; pinch Black salt (optional); 1/2 tsp Cummin powder; 1/2 tsp Chaat masala (optional); Filling:; 2 Boiled Potatoes (cubed finely); 1 cup Boiled Moong (Bean Sprouts); 1 Onion (chopped); 1 cup unsweetened Boondi (optional)

Husseina Nazir @cook_12708392

#goldenapron3

Husseina Nazir @cook_12708392

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Ingredients

Puris:
1 1/2 cupsSemolina (Fine Sooji)
3 tbspAll Purpose Flour
1/2 tspSalt
1 1/2 tbsp Hot Oil
1/4 tspSoda Bicarbonate
for pani puri pani
1/2 cupTamarind pulp (boiled with dates, sugar and water)
1/2 cupMint leaves
1/4 cupCoriander leaves
1/4 tspSalt
3 tbspSugar
3Green Cthillies
pinchBlack salt (optional)
1/2 tspCummin powder
1/2 tspChaat masala (optional)
Filling:
2Boiled Potatoes (cubed finely)
1 cupBoiled Moong (Bean Sprouts)
1Onion (chopped)
1 cupunsweetened Boondi (optional)

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Steps

1

Puri: Mix dry ingredients well, add oil and mix again
2

Add little water and mix well, keep on mixing and adding little water untill you get crumbly mixture
3

Don’t add anymore water, knead very well till you get smooth dough
4

Cover the bowl with cling film and let it rest for an hour
5

Remove cling film from bowl and knead again
6

Make two portion of the dough and roll into thin roti
7

Use round cutter to cut puris, cover this and roll the remaining dough and cut puris
8

Deep fry in oil on medium flame, puri will puff up, or can dip puri with skimmer to make it puff up. Put one at a time till you have six to seven
9

When it's golden brown on both sides remove on strainer
10

Then lay on platter with kitchen towel on it, when it's completely cooled down keep in air tight container
11

Paani/Ras:
Blend all with water and keep in fridge to chill.
It should be very chilled, so before serving i keep in half an hour in freezer
12

NB: hotness and sourness is totally upto how you prefer, but it should be hot, sweet and sour