Pani Puri

Cuisines

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Recipe

Ingredients

1 cup	semolina (sooji)
1 cup	all-purpose flour
1 cup	water
1 teaspoon	salt
1 cup	tamarind pulp
2 tablespoons	jaggery
1 teaspoon	cumin powder
1 teaspoon	chili powder
1 cup	boiled chickpeas
1 cup	boiled potatoes, mashed
1 teaspoon	chaat masala
1 cup	mint leaves
1 cup	coriander leaves

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.