Open in Cookpad AppCooking Instructions
- 1
In a bowl combine suji maida water to make soft dough cover rest 20 minutes
- 2
Meanwhile in a vessel add tamarind and jaggery add 1/2 cup water salt to taste mix well boil then simmer 3 to 4 minutes then off gas once cool squeeze out the pulp well and strain the chutney
- 3
Combine gram flour add little water to make smooth batter medium flowing consistency not very thin then make boondi in medium hot oil fry until crisp and light golden. Remove drain on a paper towel
- 4
In another bowl add 250 m water some ice cubes everest pani puri masala salt lemon juice mint chilli paste mix well add the prepared boondi mix wel
- 5
Check the dough knead again if too hard add little water and knead into medium dough roll it thin dust flour if needed thickness should be like of a 1 rupee coin then cut into round shape then dry 10 minutes fry in very hot smoking oil on high flame
- 6
Enjoy the pani puri with aloo and moong stuffing some sweet chutney and teekha pani
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