Pani Puri

Ingredients

For the Stuffing

• 2 medium Potatoes (boiled)
• 1/2 cup Boiled Dried Yellow Peas / Small Chickpeas
• Salt to taste
• Green Chutney
• Tamarind Chutney

For the Puri

• 1 cup Semolina (Sooji)
• 3 tbsp Fine Wheat Flour (Maida)
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• Oil for deep frying

For the Pani

• 1/2 cup Tamarind Pulp
• 2 cups Water
• 2 tbsp Roasted Cumin Seed Powder
• 2 tbsp Whole Cumin Seeds (unroasted)
• 1/2 cup Coriander Leaves
• 1 cup Mint Leaves
• 3 Green Chillies
• 1 tbsp Black Salt
• 2 tbsp Crushed Jaggery
• 1 tbsp Boondi

1. Preparation

   • Boil and roughly mash the potatoes.
   • Boil yellow peas or chickpeas until soft.
   • Wash coriander and mint leaves thoroughly.

2. Making the Puri

   • In a bowl, mix semolina, wheat flour, baking soda, and salt.
   • Add warm water little by little and knead into a stiff dough.
   • Cover with a damp muslin cloth and rest for 30 minutes.
   • Divide dough into small lemon-sized balls.
   • Roll out thin rotis using dry flour.
   • Cut small rounds using a cookie cutter or lid.
   • Deep fry in hot oil until puffed and light golden.
   • Remove and cool completely. Store in an airtight container.

3. Preparing the Pani

   • Grind coriander leaves, mint leaves, and green chillies into a fine paste.
   • In a bowl, mix tamarind pulp, water, cumin seed powder, whole cumin seeds, black salt, jaggery, boondi, and the green paste.
   • Stir well until jaggery dissolves completely.
   • Adjust salt, spice, and tanginess to taste.
   • Strain the pani and refrigerate for 2–3 hours before serving.

4. Preparing the Stuffing

   • In a bowl, mix boiled potatoes, boiled yellow peas, and salt.
   • Mash lightly and keep aside.

5. Assembling & Serving

   • Gently make a small hole on the top of each puri.
   • Add a spoonful of potato stuffing.
   • Add green chutney and tamarind chutney as desired.
   • Pour chilled pani into the puri.
   • Serve immediately for best taste and crunch.