Pani Puri
How to make Pani Puri - पानी पुरी कैसे बनाते है
Ingredients :-
- 1 cup all-purpose flour
- 1/2 cup semolina flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 4-5 tablespoons water
- Oil for frying
For the filling :-
- 2 cups boiled and mashed potatoes
- 1 cup boiled and drained chickpeas
- 1/2 cup finely chopped onions
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chili powder (optional)
- Salt to taste
For the pani :-
- 2 cups water
- 1/2 cup tamarind pulp
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 2 green chilies, finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chili powder (optional)
- Salt to taste
Instructions :-
1.In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Add the oil and mix until the mixture resembles breadcrumbs.
2.Add water gradually, mixing with your hands until the dough comes together. Knead the dough until it is smooth and pliable. Cover the dough with a damp cloth and set it aside for 30 minutes.
3.In a separate bowl, mix together the boiled and mashed potatoes, boiled and drained chickpeas, finely chopped onions, cumin Seeds, mustard seeds, coriander seeds, fennel seeds, cumin powder, coriander powder, red chili powder (if using), and salt.
4.Divide the dough into small balls, about the size of a golf ball. Roll each ball out into a thin circle, about 3 inches in diameter.
5.Heat the oil in a deep fryer or large saucepan to 375°F (190°C). Carefully place the circles into the hot oil and fry until they are golden brown and crisp, about 1-2 minutes. Remove the puri shells from the oil and drain on paper towels.
6.To make the pani, combine the water, tamarind pulp, mint leaves, coriander leaves, green chilies, cumin seeds, mustard seeds, coriander seeds, fennel seeds, cumin powder, coriander powder, red chili powder (if using), and salt in a blender and blend until smooth.
7.To assemble the pani puri, take a puri shell and make a small hole in the top. Fill the shell with a spoonful of the potato and chickpea filling. Top with a spoonful of the pani, then serve immediately. Enjoy!
