Servings: 30-40 pani puri

Cooking Time: 2hrs

Ingredients:

For Puri’s

• 1/2 cup sooji/rawa
• 1/2 cup all purpose flour/maida
• pinch of baking soda
• salt to taste
• 1/2 cup water for kneading the dough
• Refined oil for deep frying puri

For Filling

• 3 medium sized boiled potatoes
• 1 medium sized onion finely chopped
• 2 green chillies finely chopped(you can adjust it according to taste)
• 1 tbsp finely chopped coriander
• Salt according to taste
• 1 tbsp roasted cumin powder (jeera)
• 1 tsp black salt
• 1 tsp red chilli powder

For tangy water

• 1 cup roughly chopped coriander leaves
• 1 cup roughly chopped mint leaves(pudina)
• 4-5 green chillies (you can adjust it according to taste)
• 1 inch ginger
• 1/4 cup tamarind pulp
• Salt according to taste
• 1 tbsp roasted jeera powder
• 1 tsp black salt
• 1 tbsp lemon juice
• 1 tbsp red chilli powder
• 1 tsp chaat masala
• 2 cup water

Procedure:

For puri of  pani puri

Step 1: Combine sooji,maida,baking soda and salt in a deep bowl and mix nicely.Now taking little water at times knead a soft dough.

Step 2: After kneading the dough keep it in the bowl and cover it with a lid/plate and let it rest for about 30minutes.

In the mean time you can make masala and pani for pani puri

Step 3: After 30 minutes take it and again  knead it for about 5 minutes.This extra kneading will give a smooth texture to the dough.

Step 4: You have to make puries in batches and keep the rest dough covered so that it doesn’t dries out.If the dough dries then puries will not puff nicely.First take small portion of dough and then make really small balls out of it.Roll into really thin small puries. Puries should be very thin,then only it will be crispy.

Step 5: Heat oil in a kadhai.Oil should be smoky hot.Oil temperature is very important.If oil is not sufficiently hot then puries will not be crispy.When oil is hot enough add puri, you will observe puries will puff up automatically as you put them in oil.Fry them in batch of 3-4 at a time.Take them out in a tissue paper

Step 6: Like this make remaining puries out of remaining dough.As soon as the puries are cool enough store them in a air tight container or plastic bag and tie it nicely.

For filling of pani puri

Step 1: Peel the boiled potatoes and mash them nicely so that there are no lumps.

Step 2: Add chopped onion,green chillies,salt,red chilli powder,cumin powder,black salt and coriander to the mashed potatoes and mix well.Aloo masala is ready.

For pani of pani puri

Step 1: In a blender combine coriander,mint,green chillies and ginger, blend to a smooth paste.Now strain the paste with a help of strainer so that we can get smooth paste for the pani.

Step 2: In a deep bowl add the mint paste,tamarind pulp,lemon juice,salt,red chilli powder,cumin powder,black salt and chaat masala. Mix nicely

Step 3: Now add 2 more cups of water to the mixture.Give it a taste and adjust the salt and spice according to your taste.Pani of pani puri taste best when it is served chilled.So refrigerate it.

Handy Tip:

You can also add some boiled white chick peas in the aloo masala.You can also try some tamarind chutney along with pani puri to enhance the taste.It will taste amazing

Please share your comments, feel free to post / email me your queries or if you need any additional details.