Street style pani puri recipe

Here's a step-by-step recipe for making street-style pani puri:

Ingredients:

- For the puris:

  - 1 cup semolina (sooji)

  - 1/4 cup all-purpose flour (maida)

  - A pinch of baking soda

  - Water for kneading

  - Oil for deep frying

- For the pani (spicy water):

  - 1 cup fresh mint leaves

  - 1 cup fresh coriander leaves

  - 2-3 green chilies

  - 1-inch piece of ginger

  - 1 tablespoon tamarind pulp

  - 1 teaspoon roasted cumin powder

  - 1 teaspoon chaat masala

  - Salt to taste

- For the filling:

  - 1 cup boiled and mashed potatoes

  - 1/2 cup boiled chickpeas

  - 1/2 cup finely chopped onions

  - 1/2 cup chopped coriander leaves

  - 1/2 teaspoon roasted cumin powder

  - 1/2 teaspoon chaat masala

  - Salt to taste

- For the sweet tamarind chutney:

  - 1/2 cup tamarind pulp

  - 1/4 cup jaggery or sugar

  - 1/2 teaspoon roasted cumin powder

  - 1/2 teaspoon red chili powder

  - Salt to taste

Instructions:

1. Start by making the puris. In a mixing bowl, combine the semolina, all-purpose flour, baking soda, and a pinch of salt. Gradually add water and knead into a stiff dough. Cover it with a damp cloth and let it rest for 15-20 minutes.

2. Meanwhile, prepare the pani. In a blender, add mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, roasted cumin powder, chaat masala, and salt. Blend until you get a smooth consistency. Transfer it to a bowl and refrigerate for at least 30 minutes to allow the flavors to blend.

3. To make the sweet tamarind chutney, in a small saucepan, combine tamarind pulp, jaggery or sugar, roasted cumin powder, red chili powder, and salt. Cook over medium heat until the mixture thickens and the sugar or jaggery melts. Remove from heat and set aside to cool.

4. Now, let's prepare the filling. In a bowl, mix together mashed potatoes, boiled chickpeas, chopped onions, chopped coriander leaves, roasted cumin powder, chaat masala, and salt. Adjust the seasoning according to your taste.

5. Once the dough has rested, divide it into small balls. On a lightly floured surface, roll out each ball into thin circles. Prick them with a fork to prevent puffing. Heat oil in a deep frying pan and fry the puris until they turn golden brown and crisp. Remove them from the oil and drain on a paper towel.

6. To assemble the pani puris, make a small hole in each puri. Fill it with a teaspoon of the prepared filling. Add a few drops of sweet tamarind chutney and fill the rest of the space with the spicy pani.

7. Serve the pani puris immediately and enjoy the burst of flavors!

Optional garnishes:

- Sev (crispy chickpea noodles)

- Chopped onions

- Chopped coriander leaves

- Nylon sev (thin crispy noodles made from chickpea flour)

Note: You can adjust the spiciness and tanginess of the pani according to your preference by adding more or fewer green chilies and tamarind pulp.

Written by pakindiahub