Pani Puri

Ingredients

For The Puris1/2 cup fine semolina (rava)
1/2 tbsp plain flour (maida)
3 tbsp soda water (bottled)
salt to taste

For The Pani1 1/2 cups chopped mint leaves (phudina)
1 tbsp chopped coriander (dhania)
1/3 cup tamarind (imli)
25 ginger (adrak)
4 to 5 green chillies
1 tsp roasted cumin seeds (jeera) powder
1 1/2 tsp black salt (sanchal)
salt to taste

Other Ingredients1 recipe khajur imli ki chutney
1/2 cup mixed sprouts , boiled
1/2 cup boondi , soaked and drained

Method
For the puris

1. Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
3. Place these circles under a damp cloth for about 5 minutes.
4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
5. Remove, drain on absorbent paper and store in an air-tight container.

For the pani

1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
4. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to proceed

1. Crack a small hole in the centre of each puri.
2. Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.

Tips

1. You can use ragda instead of the sprouts or boondi.