Pani Puri

Ingredients

• 1/2 cup sooji
• 3 tbsp maida
• 2 to 3 tbsp soda water
• salt to taste
• oil for deep-frying

For filling

• 2 medium boiled potatoes
• 1/2 cup boiled dried yellow peas
• salt to taste
• Chat masala 1/2 tsp
• Green chutney
• Red Tamarind Chutney

To make pani

• 1/2 cup Tamarind (Imli) Pulp
• 2 tbsp roasted Cumin Seed (Jeera) Powder
• 1 cup Coriander Leaves
• 1 cup Mint Leaves (Pudina Leaves)
• 3-4 Green Chilly (Hari Mirch)
• 1 tsp Black Salt

Method for puri

• Mix maida, sooji, salt and soda water and knead soft dough. cover with wet cloth and keep it for atleast 15-20 minutes.
• 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 round with the help of a round cookie cutter or lid of any container.
• keep them covered with damp muslin cloth while making more pooris from balls
• Now heat oil in a kadhai and deep fry the poori in hot oil on a medium flame till they puff up and are Golden brown in colour (press each puri using a slotted spoon till they puff up in the oil).
• Let them cool and store in an air-tight container.

For the pani

• Combine all ingredients except the black salt and boondi in the blender and grind to a fine paste using a little water.
• Transfer the paste into a large bowl and and add with 1 litre of water, the black salt and salt as required and mix boondi.
• Chill for at least 2 to 3 hours in refrigerater.

To Make The Filling

• In a bowl mix boiled yellow peas, roughly mashed potatoes, chat masala and salt and Keep aside.

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 green chutney or tamarind chutney and fill chilled pani prepared earlier.