Pani Puri

Known by a variety of names like poochka, gol gappa, these are just delightful.

Let us start cooking!!!

Ingredients:
For the puris
Semolina (Sooji): ½ cup
Plain Flour (Maida): 1 tbsp
Soda Bicarbonate: a pinch
Salt as per taste
Oil for frying

For the pani
Mint leaves: 1 cup washed
Coriander leaves: 2 tbsp washed
Lemon Juice: 4 tbsp
Roasted cumin seeds: 2 tsp
Black salt: 1 ½ tsp
Green Chillies: 3-4
Pani puri masala: 1 tbsp
Salt as per taste
Asafetida: 1 – 2 pinches

Other ingredients
Mixed Sprouts: ½ cup
Besan Boondi: ½ cup
Tamarind Chutney: ¼ cup

Method:
1. In a bowl combine semolina, plain flour, soda bicarbonate and salt.
2. Add water and make semi stiff dough.
3. Knead it well. Keep it covered with a wet muslin cloth for about ½ an hour.
4. Now knead and make small balls from the dough.
5. Roll each into circles of about 1-2 inches diameter.
6. Heat oil in a kadai and fry the puris on medium flame until they puff up and turn golden brown in color.
7. Drain, cool and store in an air-tight container.

8. Take mint leaves, coriander leaves, lemon juice, cumin seeds, black salt, salt, asafetida and green chillies in a grinder and grind till a smooth paste is formed by adding water.
9. Seive the mixture in a vessel and add less than a liter water.

10. Add pani puri masala and stir well.
11. Refrigerate it for at least 2-3 hours for all the spices to get blended together.
12. To make the pani puri, make a hole in the puri and stuff it with mixed sprouts and boondi.
13. Add a little tamarind chutney and dip the puri in pani puri water and eat instantly.

Tips:
1. Instead of lemon juice, tamarind pulp can also be used.
2. Also ragda can be used for the filling of the puris.

See you soon with a new recipe till then Happy Cooking!!!