Name: Pani Puri recipe by Hanzala Khan at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: For puri; 1 cup sooji (semolina flour); 3 tablespoon all purpose flour; Salt to taste; Vegetable oil, for frying; For Pani (Spiced Water); 1 teaspoon roasted cumin powder; 1 cup fresh mint; 1 cup corriander; Salt; 1/2 teaspoon black salt; 1/2 teaspoon chat masala; 1 teaspoon Lemon juice; 2 green chilies; For Filling; 1 cup dry yellow peas; 1/2 turmeric powder; 1/4 teaspoon Baking Soda; Salt; 1 large potato, boiled, peeled and cubed; 1/4 cup tamarind concentrate; onion cut in pices; Sev

ABOUT Pani Puri RECIPE

Who doesn't like enjoying crispy and hollow pani puri stuffed with masala made of potato, onion and drenched in sour and spicy mint flavored water? Country South Africa

Ingredients Serving: 2

For puri
1 cup sooji (semolina flour)
3 tablespoon all purpose flour
Salt to taste
Vegetable oil, for frying
For Pani (Spiced Water)
1 teaspoon roasted cumin powder
1 cup fresh mint
1 cup corriander
Salt
1/2 teaspoon black salt
1/2 teaspoon chat masala
1 teaspoon Lemon juice
2 green chilies
For Filling
1 cup dry yellow peas
1/2 turmeric powder
1/4 teaspoon Baking Soda
Salt
1 large potato, boiled, peeled and cubed
1/4 cup tamarind concentrate
onion cut in pices
Sev

Instructions

For the filling
Soak the peas in water overnight, and then drain
Put the peas in a pot with the turmeric and baking soda and add enough water to just cover the peas
Bring the mixture to a boil, and then reduce to a simmer and cook until the peas are soft. Sprinkle with salt. Let the peas cool to room temperature.
For Pani
Make paste of cumin powder,mint, coriander, salt, black salt, chat masala, lemon juice and green chilies
Once paste is ready add generous amount of water in it and refrigrate
For Puri
Mix together the sooji, all purpose flour and salt in a bowl. Add enough warm water and 1 tablespoon oil to make a soft dough. Cover and let it sit for about 30 minutes
pour oil into a large pot. Heat the oil over medium heat
Roll the dough into approximately 1 1/4-inch-diameter discs. Slip the discs into the hot oil one at a time flipping them with a slotted spoon as they puff up until light brown
Drain on paper and let cool. They will become crispy as they cool.
For Serving
In a puri put small piece of bolied potato, add peas, onion, sev, tamarind concentrate, pani and enjoy this mouth watering pani puri

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