Fine semolina (Sooji) 1/2 cup
Plain Flour (maida) 1/2 tbsp.
Clubsoda 3 tbsp.
Salt to taste
Chopped Mint Leaves 1 1/2 cups
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Green Chillies 4 to 5
Cumin Seed Powder (Roasted) 1 tsp.
Black Salt 1 1/2 tsp.
Salt to taste
Mashed slightly cooked potatoes with salt to taste 2 small
- Mix semolina, plain flour, soda 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 forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
- Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
- Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container.
- Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
- Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
- Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
- Refrigerate for about 2 hours to ensure proper blending.
To Serve: Pani-Puri is to be eaten as soon as it is served.
- Poke a small hole in the center of each puri.
- Add small quantity of mashed fried potatoes as filling. Add a little imli chutney. Dip in pani so that puri is filled with it. Serve.