Name: Pani Puri recipe by BetterButter Editorial at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Ingredients for the stuffing:; 3 medium sized potatoes; 1 medium sized onion; 1/2 teaspoon chaat masala powder; 1/2 teaspoon cumin powder (roasted); 1/4 teaspoon red chili powder; Handful coriander leaves finely chopped; Black salt as required; Pani Ingredients:; 1 green chili finely chopped; 1 inch ginger finely chopped; 1 and 1/2 teaspoon chaat masala powder; 1 and 1/2 teaspoon cumin powder (roasted; 1 tablespoon tamarind paste; 3 tablespoon jaggery (crumbled or powder; 1/2 cup of coriander leaves chopped; 1/2 cup of mint leaves finely chopped; 2 tbsp fried gram flour balls (boondi); 2 to 3 cups of water; Black salt as required; Puri Ingredients:; 200 grams of Semolina (Rava / Suji); 1/4 teaspoon baking Soda; 45 grams of flour (Maida); Salt according to taste; Oil to deep fry

Ingredients Serving: 4

Ingredients for the stuffing:
3 medium sized potatoes
1 medium sized onion
1/2 teaspoon chaat masala powder
1/2 teaspoon cumin powder (roasted)
1/4 teaspoon red chili powder
Handful coriander leaves finely chopped
Black salt as required
Pani Ingredients:
1 green chili finely chopped
1 inch ginger finely chopped
1 and 1/2 teaspoon chaat masala powder
1 and 1/2 teaspoon cumin powder (roasted
1 tablespoon tamarind paste
3 tablespoon jaggery (crumbled or powder
1/2 cup of coriander leaves chopped
1/2 cup of mint leaves finely chopped
2 tbsp fried gram flour balls (boondi)
2 to 3 cups of water
Black salt as required
Puri Ingredients:
200 grams of Semolina (Rava / Suji)
1/4 teaspoon baking Soda
45 grams of flour (Maida)
Salt according to taste
Oil to deep fry

Instructions

For the puris:
Take a bowl and add put in the semolina, flour, baking soda and salt. Add a little warm water to make a stiff dough.
Cover with a damp muslin cloth and keep aside for 30 mins.
Make small lemon sized balls of the dough.
On a lightly floured surface, roll out thin rotis and cut out small round shapes with a cookie cutter/lid of a container.
Take a heavy bottomed pan/kadai and heat the required oil to deep fry.
Once hot, put in 3 - 4 puris at a time and deep fry them in small batches.
When frying press in the centre of the puri so that they puff up well.
Flip the puris and cook till they are crisp and light brown in colour.
Drain out on a paper towel to absorb excess amount of oil.
Let them cool down properly before eating. You can also store them in an airtight container and use as required.
For the Stuffing:
Wash and boil the potatoes till cooked through.
Once cooked, peel the potatoes then dice into small pieces. Finely chop the onion as well.
Take a small bowl, add in the onion, potatoes, coriander leaves, chaat masala powder, cumin powder, and black salt.
Stir this mixture well together and keep aside.
Making the Pani:
Blend all the Pani ingredients together with a little water to form a chutney base.
Once it is finely blended, pour this pani mixture into a large bowl. Pour in 2-3 cups of water and mix well.
Check the seasoning of this mixture, you can add more salt or spices as per your taste.
Finally add the boondi to this pani mixture.
Do refrigerate this mixture in the fridge for a while before serving, or add ice cubes.

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