Pani Puri

How to Prepare

1. Prepare the puris: Mix 2 cups of semolina
2. 1/2 cup of all-purpose flour, a pinch of salt, and water to form a stiff dough. Cover and let it rest for 30 minutes.
3. Roll out small balls of dough into thin circles and deep fry them until golden and crisp. Set aside to cool.
4. Prepare the spicy water: Blend 1 cup of mint leaves
5. 1/2 cup of coriander leaves
6. 2 green chilies
7. 1-inch ginger, and juice of 2 lemons with 4 cups of water. Add 2 tsp black salt
8. 1 tsp chaat masala, and 1 tsp cumin powder. Strain and chill.
9. Prepare the sweet chutney: Cook 1 cup of tamarind pulp with 1 cup of jaggery
10. 1 tsp cumin powder
11. 1 tsp red chili powder, and a pinch of salt until thickened. Cool and set aside.
12. Prepare the filling: Mash 5 boiled potatoes and mix with 2 cups of boiled chickpeas
13. 1 tsp chaat masala
14. 1 tsp red chili powder, and salt to taste.
15. Assemble the pani puri: Crack a small hole in each puri, stuff with potato-chickpea filling, add a spoonful of sweet chutney, and dip or fill with spicy water just before serving.
16. Serve immediately to maintain crispiness.