Ingredients
For Puris:
1 cup semolina (sooji/rava)
2 tablespoons all-purpose flour (maida)
A pinch of salt
Water (as needed)
Oil (for deep frying)
For Pani (Spicy Water):
1 cup mint leaves
1/2 cup coriander leaves
1-2 green chilies (adjust to taste)
1 inch ginger
1 tbsp tamarind pulp
2 tbsp lemon juice
1 tsp roasted cumin powder
1 tsp chaat masala
1/2 tsp black salt
Salt (to taste)
4 cups cold water
For Filling:
1 cup boiled potatoes (mashed)
1 cup boiled chickpeas (optional)
1 teaspoon chaat masala
1 teaspoon cumin powder
Salt (to taste)
Instructions
Making the Puris:
In a mixing bowl, combine semolina, all-purpose flour, and a pinch of salt. Add water gradually and knead into a stiff dough. Cover and let it rest for 20-30 minutes.
Divide the dough into small portions. Roll each portion into a thin sheet. Use a round cutter or a small bowl to cut small puris from the rolled dough.
Heat oil in a deep frying pan over medium heat. Fry the puris until they puff up and turn golden brown. Remove and drain on paper towels. Let them cool completely.
Making the Pani:
In a blender, combine mint leaves, coriander leaves, green chilies, ginger, and tamarind pulp. Blend to a smooth paste.
Transfer the paste to a large bowl. Add lemon juice, roasted cumin powder, chaat masala, black salt, and regular salt. Mix well.
Add cold water to the mixture, stirring well. Taste and adjust the seasoning if needed. Refrigerate until ready to serve.
Preparing the Filling:
In a bowl, combine mashed potatoes, boiled chickpeas, chaat masala, cumin powder, and salt. Mix well.
Assembling Panipuri:
Take each puri and gently make a large hole on its top-middle side with a spoon or your index finger or thumb for stuffing.
Stuff it with masala (more or less, as you like). Sprinkle onion and sev
over it and drizzle a drop of date tamarind chutney over it. Take
pani-puri water in a medium bowl. Dip each puri in water and enjoy…