Pani Batashe (Pani Puri)

Name: Pani Batashe (Pani Puri)
Ingredients: 1 small bowl all-purpose flour (about 2/3 cup or 85 grams); 2 tablespoons semolina (sooji); Salt, to taste; 2 tablespoons oil; 2 boiled green mangoes (kairi); 4 tablespoons sugar; Salt, to taste; 1/2 teaspoon black salt; 1 tablespoon pani puri masala; 1/2 teaspoon jaljeera powder; 1/2 teaspoon roasted cumin powder; 1 green chili; 1/2 teaspoon red chili powder; 1/4 teaspoon asafoetida (hing); 10-12 fresh mint leaves; 1 little boondi, as needed; 4 boiled potatoes; 2 onions, finely chopped; Salt, to taste; 1/2 teaspoon red chili powder; 1/2 teaspoon garam masala; 1/2 teaspoon chaat masala; 1 green chili

Neha Vishal @cook_17876400

chhindwara M.P.

Pani Batashe (Pani Puri)

Neha Vishal @cook_17876400

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Ingredients

For the puris:
1small bowl all-purpose flour (about 2/3 cup or 85 grams)
2 tablespoonssemolina (sooji)
Salt, to taste
2 tablespoonsoil
For the water:
2boiled green mangoes (kairi)
4 tablespoonssugar
Salt, to taste
1/2 teaspoonblack salt
1 tablespoonpani puri masala
1/2 teaspoonjaljeera powder
1/2 teaspoonroasted cumin powder
1green chili
1/2 teaspoonred chili powder
1/4 teaspoonasafoetida (hing)
10-12fresh mint leaves
1little boondi, as needed
For the filling:
4boiled potatoes
2onions, finely chopped
Salt, to taste
1/2 teaspoonred chili powder
1/2 teaspoongaram masala
1/2 teaspoonchaat masala
1green chili

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Steps

1

To make the puris, combine all the ingredients and knead into a stiff dough. Cover and let it rest for 30 minutes. Knead again, roll out into thin sheets, and cut into small circles using a round cutter. Fry until crisp. Do not leave them uncovered for too long, or the puris may not puff up.
2

To make the flavored water, blend the pulp of the boiled green mangoes with all the other ingredients. Strain the mixture. Add water as needed and chill. Mix in the boondi.
3

For the filling, mash the boiled potatoes and mix with onions and spices.
4

Your pani batashe are ready to serve.