Pani Puri

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Recipe

Ingredients

	1 cup	Semolina , sooji
	1 cup	Flour
	1 cup	Water
	1 teaspoon	Salt
	1 cup	Tamarind , pulp
	2 tablespoons	Jaggery
	1 teaspoon	Cumin , powder
	1 teaspoon	Chili Powder , Kashmiri red
	1 cup	Chickpea , boiled
	1 cup	Potato , boiled, mashed
	1 teaspoon	Chaat masala
	1 cup	Mint , chopped
	1 cup	Cilantro , chopped

Instructions

1. 1 In a bowl, mix semolina, all-purpose flour, and salt. Gradually add water to form a firm dough. Cover and let it rest for 30 minutes.
2. 2 Roll out the dough thinly and cut into small circles using a cookie cutter.
3. 3 Heat oil in a deep pan and fry the puris until they puff up and turn golden brown. Drain on paper towels.
4. 4 To make the tamarind chutney, mix tamarind pulp, jaggery, cumin powder, and chili powder in a saucepan. Cook until the mixture thickens. Set aside to cool.
5. 5 For the pani, blend mint leaves, coriander leaves, and green chilies into a paste. Mix with water, black salt, and chaat masala. Adjust seasoning to taste.
6. 6 In a bowl, combine boiled chickpeas, mashed potatoes, and a pinch of chaat masala.
7. 7 To assemble, make a small hole in each puri, fill with the chickpea-potato mixture, a spoon of tamarind chutney, and dip into the mint water.
8. 8 Top with sev and serve immediately.