Pani Puri/ Puri

INGREDIENTS

To make puri:
1 cup Semolina (Suji)
3 tablespoon Fine Wheat Flour
¼ teaspoon Baking powder
½ teaspoon Salt
Oil to deep fry

To make pani:

½ cup Tamarind Pulp
2 cups Water
2 tablespoon roasted Cumin Seed (Jeera) Powder
2 tablespoon un-roasted Cumin Seed (Jeera)
½ cup Coriander Leaves
3 Green Chilly
1 cup Mint Leaves
1 tablespoon Black Salt
2 tablespoon crushed Jaggary indian sugar

To make stuffing:
2 medium boiled potatoes
½ cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

METHOD

To Make Puri:

Mix suji, wheat flour, baking powder 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 minutes.
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 dry wheat flour, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.


1. 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.
2. Also the oil should not be smoking hot or the puris will get burnt and dark.
Heat oil in a deep bottom pan and put 3 - 4 puris in the pan and fry them with the help of a slotted spoon.
While frying, press them in the centre 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 colour.
Let them cool. Later store in an airtight container. enjoy with your flavour of pani and stuffing.


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 jaggery (molasses)
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.
Enjoy homemade pani puri...

INFO & TIPS

Adapted from Indian Food.

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