PANI PURI

Ingredients:

To make puri: 

• 1 cup Semolina (Rava / Suji) 
• 3 tblsp Fine Wheat Flour (Maida) 
• 1/4 tsp Baking Soda
• 1/2 tsp Salt 
• Oil to deep fry 

To make pani: 

• 1/2 cup Tamarind (Imli) Pulp 
• 2 cups Water
• 2 tblsp roasted Cumin Seed (Jeera) Powder
• 2 tblsp un-roasted Cumin Seed (Jeera) 
• 1/2 cup Coriander Leaves 
• 3 Green Chilly (Hari Mirch) 
• 1 cup Mint Leaves (Pudina Leaves) 
• 1 tblsp Black Salt (kala namak )
• 1 tblsp Boondi 
• 2 tblsp crushed Jaggary (Gur)

To make stuffing: 

• 2 medium boiled potatoes
• 1/2 cup boiled dried yellow peas/ small chickpeas
• salt to taste
• Green chutney
• Red Tamarind Chutney

Method:

To Make Puri:

• Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
• Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
• Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.

Points to remember before frying :

• Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot. 
• Also the oil should not be smoking hot or the puris will get burnt and dark.
• Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
• While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
• Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
• Let them cool. Later store in an airtight container.

To Make Pani:

• Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
• Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
• Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

To Make The Stuffing:

• In a bowl mix yellow peas, roughly mashed potatoes and salt. 
• Keep aside.

To Serve:

• Make a small hole on a puri by tapping slowly on the crisp side. 
• Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. 
• Stir the pani before using to mix all the masalas.