Pani Puri

Dadijan Pani Puri Recipe

Ingredients:

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

For Pani (Spicy Water):

• 1 cup mint leaves
• 1/2 cup coriander leaves
• 2-3 green chilies
• 1-inch piece of ginger
• 1 tablespoon tamarind pulp
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon black salt
• 1/2 teaspoon chaat masala
• Salt to taste
• 2 cups water

Instructions:

1. In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt.
2. Add water gradually and knead into a firm dough. Cover the dough and let it rest for 30 minutes.
3. Divide the dough into small balls and roll them into thin discs, about 2-3 inches in diameter.
4. Heat oil in a deep frying pan over medium heat. Fry the rolled discs until they puff up and turn golden brown. Remove from oil and drain excess oil on paper towels.
5. For the pani, blend mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, roasted cumin powder, black salt, chaat masala, and salt with water to make a smooth paste. Strain the mixture and dilute with water to achieve the desired consistency.
6. To serve, make a small hole in the center of each fried puri and fill it with mashed boiled potatoes, chickpeas, and tamarind chutney. Dip the stuffed puri in the prepared spicy water and enjoy!
7. Store the Dadijan Pani Puri discs in an airtight container to maintain freshness.