Ingredients:
To make puri:
- 1 cup Semolina (Suji)
- 3 tblsp Fine Wheat Flour (Maida)
- 1/4 tsp Baking Soda
- Oil to deep fry
To make gravy:
- Dried green peas - 100 gm
- Potato - 1 no
- Cloves(Grambu) - 1/4 tsp
- Cinnamon(Karugapatta) - 1/4 tsp
- Nutmeg(Jathikka) powder - 1/4 tsp
- Chilly powder
- Turmeric powder
- Chat masala powder
- Cornflour - 2 tsp
- Curry leaves
- Mint leaves(Pudhina)
To make pani:
- 1/2 cup Tamarind (Amilo/Imli) Pulp
- 2 cups Water
- 2 tblsp roasted Cumin Seed (Jeera) Powder
- 2 tblsp un-roasted Cumin Seed (Jeera)
- Coriander Leaves
- 3 Green Chilly (Hariyo Khursani)
- 2 tblsp Mint Leaves (Pudina Leaves) Chutney
- 1 tblsp Black Salt (Bire Noon )
How to make Pani Puri.
To make pani:
- Measure all ingredients.
- Adjust spices and tangyness to taste.
- Strain through a wire strainer to remove any rough bits.
To make puri:
- Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
- Stand covered with wet cloth for 15-20 minutes.
- Make small sized balls.
- With the help of some dry maida or sooji, roll into thin rounds.
- Heat oil in a pan and deep fry puris till very light brown and crisp.
- Drain in a paper towel for a while to dry out the oil.
- Store in an airtight container when cool.
