Pani Puri

Ingredients for puri :-

1/4 cup All Purpose flour (Maida)
1 cup Sooji

1/2 cup water (as needed)

Method:-

Mix sooji, maida ,water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.

Divide the dough into small balls. Start rolling each ball to about a 2-inch circle. Do this for all puris.

Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.

Start frying the puris, starting first with the puri you first rolled. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.

Take the puris out and place over paper towel, so the excess oil is absorbed.

Fry all the puris. They should be crisp and puff like a ball.

For pani:-

Mint Leaves - 2 bunches ,(chopped)

Coriander Leaves - 1 bunch ,(chopped)

Tamarind - lemonsize

Ginger - 1" , (chopped)

Green Chillies - 4 no,(chopped)

Ground Cumin Seed - 2 tsp

Salt to taste

Method:-

Soak the tamarind in ½ cup of warm water for 30 minutes and strain out the pulp to get tamarind water.Add chopped Mint leaves, chopped Coriander, Ginger, Chillies and Cumin seeds.Add 1/2 cup of water and grind to smooth paste in a blender.Transfer the paste into a large bowl and add water,salt and mix well.Refrigerate this pani for 2 hours so that all the ingredients will blend and gives spicy and tangy taste.

Stuffing for poori:-

Chick peas(Senagalu)- 3 cups (soaked overnight)

boiledPotatoes - 3no (boiled and cut into cube sized pieces)

Onione-1 (chopped)

Curd-1 Cup

Heat oil in a pan and add the pieces of boiled potatoes,salt and boiled Chickpeas and fry it for 5 minutes.Cover with lid and keep it aside.

Now Make a hole with the finger in the middle of the poori and fill it with potato and chickpeas and put 1tspn of curd, and onions and dip the poori in chilled pani and serve immediately.