PANI PURI

This recipe is a contribution from my friends Hema and Asha .... Thank u dear 

INGREDIENTS : 

To make puri: 

-1 cup very fine Semolina (Rava / Suji)  ( if you are going to use DHABI semolina or a very fine semolina no need to add wheat flour) 

-2 tblsp Fine Wheat Flour

-1/2 tsp Salt 

-Oil to deep fry 

To make spicy mint pani: 

-1/2 cup Tamarind Pulp 

-Water as needed 

-2 tblsp jaljira powder (or roasted Cumin Seed Powder)

-3 Green Chilly

-2" size ginger 

-1 bunch Mint Leaves 

-1 tblsp Black Salt (kala namak )

-2 tblsp crushed Jaggary   

To make sweet pani : 

-1/2 cup Tamarind pulp 

-4 tblsp crushed jaggery 

-1/2 tsp Chat masala 

-Pinch of Black salt 

-Water as needed 

To make stuffing: 

-2 medium boiled potatoes

-1/2 cup boiled  black Chana dal

-Finely Chopped onions and coriander leaves

-Salt to taste

METHOD : 

How to make pani puri:

* Method To Make Puri:

* Mix sooji, wheat flour 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 small rounds with 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 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 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. 

* Method To Make spicy mint Pani:

* clean the pudhina leaves in running water .

* Grind in a hand blender mint leaves , green chillies, ginger and black Salt too to make a fine paste.

* Soak tamarind and gur ( jaggery ).

* Strain through a wire strainer to remove any rough bits.

* Mix jaljira powder and salt along with the green paste. Dissolve the gur (jaggery )properly with tamarind pulp by adding enough water .Adjust the spices and tanginess according to taste. 

* Keep in the refrigerator for 2 -3 hrs before serving.

* Method To make the sweet pani:

* Soak tamarind along with gur ( jaggery ) heat the liquid to dissolve properly .

* Strain through a wire strainer to remove any rough bits.

* Add accordingly chat masala and black salt .

* Filter and chill before serving . 

* Method To Make The Stuffing : 

* In a bowl mix channa dal ,( sprouts ) roughly mashed potatoes , chopped coriander leaves chat masala and salt. Keep aside.

* And Finely chopped onions. 

* How 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 finely chopped onions and some chilled mint pani / sweet pani prepared earlier. Stir the pani before using to mix all the masalas.

* with sweet pani-

*with spicy mint pani-

* my friend Hema enjoying pani puri 😋 ...

* Enjoy the homemade pani puri .