Pani puri is the king of street food….in which small puris are filled with tangy spicy pani that is masala water and is to be eaten without biting. Across India it is called by different names like panipuri, golgappa, puchka…..but taste ultimate….one just can’t stop eating…..And as usual I add a little drama to this recipe but only for adults….add a little VODKA to the pani and then eat this…it surely takes to a better world 😉
To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
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)
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
How to make pani puri:
- To make pani:
- Measure all ingredients.
- Adjust spices and tangyness to taste.
- Strain through a wire strainer to remove any rough bits.
- To make puri:
- Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
- Stand covered with wet cloth for 15-20 minutes.
- Make small sized balls.
- With the help of some dry maida or sooji, roll into thin rounds.
- Heat oil in a pan and deep fry puris till very light brown and crisp.
- Drain in a paper towel for a while to dry out the oil.
- Store in an airtight container when cool.