Pani puri

INGREDIENTS

FOR PURI:

• 1 cup rava / semolina / suji, coarse
• 2 tbsp maida / plain flour
• 3 tbsp oil
• ¼ cup hot water
• oil, for frying

FOR THEEKA PANI:

• ¼ cup mint / pudina
• ½ cup coriander
• 1 inch ginger
• 2 chilli
• small ball sized tamarind
• 1 tsp chaat masala
• 1 tsp cumin powder
• pinch hing / asafoetida
• ¾ tsp salt
• 4 cup cold water

FOR KHATTA MEETHA PANI:

• 1 cup tamarind extract
• 3 tbsp jaggery / gud
• 1 tsp chaat masala
• 1 tsp cumin powder
• ¼ tsp pepper powder
• ¼ tsp kashmiri red chilli powder
• pinch hing / asafoetida
• ¾ tsp salt
• 3 cup cold water

FOR ALOO STUFFING:

• 3 potato / aloo, boiled & mashed
• ½ onion, finely chopped
• 2 tbsp coriander, finely chopepd
• ½ tsp cumin powder
• ½ tsp chaat masala
• ¼ tsp pepper powder
• ½ tsp kashmiri red chilli powder
• ½ tsp salt

FOR SERVING:

• 2 tbsp boondi

INSTRUCTIONS

PURI RECIPE FOR PANI PURI:

• firstly, in a large bowl take 1 cup rava and 2 tbsp maida.
• add 3 tbsp oil, crumble and mix well making sure the rava turns moist.
• now add ¼ cup hot water and start to knead.
• knead for 5 to 8 minutes or until the dough is formed.
• sprinkle water as required and knead to a smooth and soft dough.
• cover the dough and rest for 20 minutes.
• after 20 minutes, continue to knead for 2 more minutes.
• now pinch a very small ball sized dough.
• roll and flatten into small disk making sure it is thin.
• deep fry in hot oil, do not overcrowd the oil.
• flip over once the puri puffs up.
• fry on medium flame until it turns golden brown and crisp from both the sides.
• drain off over kitchen paper to get rid off excess oil.
• puri is ready for pani puri. once cooled completely, you can store in an airtight container and use it for a week.

THEEKA PANI PREPARATION:

• firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind.
• blend to smooth paste adding water as required.
• transfer theeka pani puri paste into a large bowl.
• add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water.
• mix well and theeka pani is ready to enjoy with golgappa.

FOR KHATTA MEETHA PANI PREPARATION:

• firstly, in a large bowl take 1 cup tamarind extract and 3 tbsp jaggery.
• also add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp chilli powder, pinch hing, ¾ tsp salt and 3 cup cold water.
• mix well and khatta meetha pani is ready to enjoy with golgappa.

ALOO STUFFING PREPARATION:

• firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander.
• also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.
• mix well making sure everything is well combined.
• aloo stuffing is ready to enjoy with puchka.

ASSEMBLING PANI PURI FOR SERVING:

• firstly, just before serving add handful of boondi to theeka pani and khatta meetha pani.
• make a small hole in centre of puri.
• stuff a tsp of prepared aloo stuffing into puri.
• dip into theeka pani or khatta meetha pani and enjoy.
• finally, pani puri recipe is ready to serve.