Ingredients:
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)
Coriander Leaves 3
Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
To make sweet Chutney:
1 cup Gud(jaggery)
1 cup tamarind pulp
1 cup Dates
1 cup water
1 teaspoon powdered JiraHalf
Half teaspoon red chilli powder
For filling the Puri:
Half cup sprout Mug Lightly cooked
Half cup Potatoes Boiled and chopped finely
Half cup boiled Black chickpeas(kale channa)
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.
To make sweet Chutney:
Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool
To make the filling:
Mix all the ingredients given.
Usually the puri is available in most of the Indian grocery stores
