Ingredients:

For the puris:

• 1 cup semolina (sooji/rava)
• 1/4 cup all-purpose flour (maida)
• 1/4 teaspoon salt
• Water, as needed for kneading
• Oil for deep frying

For the pani (spicy water):

• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 green chilies, chopped
• 1-inch piece of ginger, grated
• 1 tablespoon tamarind paste
• 1 tablespoon chaat masala
• 1 teaspoon roasted cumin powder
• 1 teaspoon black salt (kala namak)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon lemon juice
• 4 cups water

For the filling:

• 1 cup boiled and mashed potatoes
• 1/2 cup boiled chickpeas
• 1 small onion, finely chopped
• 1/4 cup chopped fresh coriander leaves
• 1 teaspoon chaat masala
• Salt to taste

For serving:

• Sweet chutney (tamarind-date chutney)
• Green chutney (coriander-mint chutney)
• Sev (crispy fried noodles)
• Chopped fresh coriander leaves

Instructions:

1. Prepare the puris:

• In a mixing bowl, combine semolina, all-purpose flour, and salt.
• Gradually add water and knead to form a stiff dough.
• Cover the dough with a damp cloth and let it rest for about 20 minutes.
• After resting, knead the dough again for a few minutes.
• Divide the dough into small balls and roll them into thin circles (about 2-3 inches in diameter).
• Heat oil in a deep frying pan or pot over medium heat.
• Carefully slide in a few puris at a time and fry them until they turn golden brown and puffed up.
• Remove the puris from the oil and let them cool on a paper towel-lined plate.

1. Prepare the pani:

• In a blender or food processor, combine mint leaves, coriander leaves, green chilies, grated ginger, tamarind paste, chaat masala, roasted cumin powder, black salt, salt, and lemon juice.
• Add water gradually and blend until you get a smooth and flavorful mixture.
• Strain the mixture through a fine sieve to remove any coarse particles.
• Add more water if needed to adjust the consistency. The pani should be tangy and spicy.

1. Prepare the filling:

• In a bowl, mix boiled and mashed potatoes, boiled chickpeas, finely chopped onion, chopped coriander leaves, chaat masala, and salt. Mix well to combine all the ingredients.

1. Assemble the pani puris:

• Make a small hole in the top of each puri by gently tapping it with your finger or using a puri pressing tool.
• Fill each puri with a teaspoonful of the potato-chickpea filling.
• Arrange the filled puris on a serving plate.

1. Serve:

• Serve the pani puris with the prepared pani (spicy water) in a separate bowl.
• Also, serve sweet chutney and green chutney in separate bowls.
• To eat, take one filled

The post Pani Puri Recipe appeared first on Recipe Ideas 101.