Name: Pani Patasha recipe by Ridhima Mohil at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1/2 cup fine semolina (rava / sooji); 2 tablespoon hot oil; hot water for making the dough; For The Pani; 1 1/2 cups chopped mint leaves (phudina); 1 tablespoon chopped coriander (dhania); 1 1/2 teaspoon of jaljeera powder; 4 to 5 green chillies; 1 teaspoon roasted cumin seeds (jeera) powder; Salt to taste

Ingredients Serving: 6

1/2 cup fine semolina (rava / sooji)
2 tablespoon hot oil
hot water for making the dough
For The Pani
1 1/2 cups chopped mint leaves (phudina)
1 tablespoon chopped coriander (dhania)
1 1/2 teaspoon of jaljeera powder
4 to 5 green chillies
1 teaspoon roasted cumin seeds (jeera) powder
Salt to taste

Instructions

Take semolina in a bowl and add 2 teaspoons of hot oil and mix the oil equally. Now add hot water and knead the dough making it a stiff dough.
Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
Now divide the dough in equal portions and roll to a circle form.
Deep fry in a kadhai in hot oil on a medium flame till they turn golden brown
Remove, drain on absorbent paper and store in an air-tight container.
For the pani
Take two bowls of water and mix chopped mint leaves, coriander, jaljeera, chillies and roasted jeera powder. Add salt as per the taste.
Crack a small hole in the centre of each puri.
Add sprouts or boondi or boiled potato and immerse in the pani and eat it immediately.

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