Pani Puri Recipe

Ingredients:

For Puri Dough:

• 1 cup semolina (sooji/rava)
• 1/4 cup all-purpose flour (maida)
• Water, as needed
• Salt, to taste
• Oil, for frying

For Pani (Spiced Water):

• 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 2-3 green chilies
• 1-inch piece of ginger
• 1 tablespoon tamarind pulp
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• 1 teaspoon black salt
• Salt, to taste
• 4 cups water
• Ice cubes, for serving

For Filling:

• 1 cup cooked chickpeas (boiled)
• 1 cup boiled and mashed potatoes
• 1 onion, finely chopped
• 1 tomato, finely chopped
• Tamarind chutney (optional)
• Mint-coriander chutney (optional)
• Sev (crispy chickpea flour noodles)
• Chaat masala, for sprinkling
• Salt, to taste

Instructions:

For Puri Dough:

1. In a mixing bowl, combine semolina, all-purpose flour, and salt.
2. Gradually add water and knead the mixture into a stiff dough. The dough should be firm and smooth.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
4. Divide the rested dough into small portions and roll them into small balls.
5. Roll out each ball into a thin disc, about 2-3 inches in diameter.
6. Heat oil in a deep frying pan over medium heat. Once the oil is hot, fry the rolled-out puris until they puff up and turn golden brown. Remove them from the oil and drain excess oil on paper towels. Set aside.

For Pani (Spiced Water):

1. In a blender, combine fresh mint leaves, fresh coriander leaves, green chilies, ginger, tamarind pulp, roasted cumin powder, chaat masala, black salt, regular salt, and water.
2. Blend everything into a smooth mixture. Strain the mixture using a fine mesh sieve to remove any coarse particles.
3. Transfer the strained mixture to a large bowl. Adjust the seasoning according to taste. Add more water if the pani is too strong.
4. Refrigerate the pani for at least 1 hour to allow the flavors to meld together.

For Filling:

1. In a bowl, combine cooked chickpeas, boiled and mashed potatoes, finely chopped onion, finely chopped tomato, tamarind chutney, mint-coriander chutney (if using), and salt. Mix well to combine.
2. Adjust the seasoning according to taste.

Assembling Pani Puri:

1. Take a puri and gently make a small hole in the center using your thumb or finger.
2. Fill the puri with a spoonful of the prepared filling mixture.
3. Dip the filled puri into the chilled pani mixture, ensuring it gets fully immersed.
4. Place the prepared pani puri on a serving plate.
5. Repeat the process with the remaining puris and filling.
6. Serve immediately with extra pani on the side and garnish with sev and a sprinkle of chaat masala.

Enjoy the tangy and flavorful Pani Puri, a quintessential street food delicacy from North India!