PANI PURI RECIPE 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 How to make pani puri: 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 f or 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 the m covered with damp muslin cloth while making more balls. Now with the help of some dry maida, roll out thin rotis. Make them round wi th the help of a round cookie cutter or lid of any container. Points to remember before frying : 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 f ast then the oil is rightly hot. 2. Also the oil should not be smoking hot or the puris will get burnt and da rk. 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 pock et 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 refrige rator for 2 -3 hrs before serving. To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes an d salt. Keep aside. To Serve: Make a small hole on a puri by tapping slowly on the crisp side. F ill 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 th e masalas. Enjoy homemade pani puri or golgappa or puchkas....