Pani puri

Name: Pani puri
Yield: 6 to 8 people
Cuisine: Indian
Ingredients: 200 grams sooji(semolina); 2 tbsp maida(all-purpose flour); 1/4 tsp cooking/ baking soda; as per taste Salt; 2 big cups pudina(mint) leaves; 1 big cup dhaniya(coriander) leaves; 3-4 green chillies; 1 big piece of adrak(ginger); 1/4 tbsp kala namak(black salt); 1 spoon roasted and powdered jeera (cumin); 1 spoon roasted and powdered dhaniya seeds(coriander seeds); 1 onion finely chopped; 250 grams boiled potatoes; 2 tbsp finely chopped dhaniya leaves; 1 teaspoon red chilli powder; Half tsp amchur powder(dried mango powder); 1 small cup tamarind pulp; as required Oil for deep fry

Rajalakshmi AR @browny71

Pani puri

Rajalakshmi AR @browny71

Saved

Ingredients

one hour

6 to 8 people

200 gramssooji(semolina)
2 tbsp maida(all-purpose flour)
1/4 tsp cooking/ baking soda
as per tasteSalt
2 big cups pudina(mint) leaves
1 big cup dhaniya(coriander) leaves
3-4green chillies
1 big piece of adrak(ginger)
1/4 tbspkala namak(black salt)
1 spoonroasted and powdered jeera (cumin)
1 spoonroasted and powdered dhaniya seeds(coriander seeds)
1onion finely chopped
250 gramsboiled potatoes
2 tbsp finely chopped dhaniya leaves
1 teaspoonred chilli powder
Half tspamchur powder(dried mango powder)
1 small cup tamarind pulp
as required Oil for deep fry

Saved

Steps

one hour

1

In a bowl mix sooji, maida, baking soda and salt adding water. Make a fine dough. Cover it with a cloth and keep it aside for half an hour.
2

In a blender, blend pudina leaves, dhaniya leaves, ginger and green chillies. Do not add water.
3

Take water (approximately two to two and half litres) in a big vessel. Add tamarind pulp, pudina paste, kala namak, salt, jeeera and Daniya powder. Then add a portion of finely chopped dhaniya and pudina leaves. Keep it in refrigerator for at least 20 minutes.Ratio of pudina leaves and dhaniya leaves should 2:1
4

In a bowl take boiled potatoes. Mash it well and add red chilli powder, salt, amchur powder, dhaniya leaves, pudina leaves and a spoon of chopped onions.
5

Take the suji dough and knead it well. Make small balls and roll it into chapathi.Thickness should be that of roti. Then take a small lid or katori and cut the chapathi dough. You get small puris.
6

Heat oil in a pan and deep fry puris. Fry it on medium or low flame.
7

Serve the puris with pani, potato mixture and chopped onions.
8

I have skipped sweet chutney.