How to make Pani Puri

It consists of round hollow crispy puri sutffed with spiced potatos, peas and filled with pani and served. following is how to make pani puri recipe:

INGREDIENTS:

To make puri: 

1 cup Semolina (Rava / Suji) 

3 tblsp satisfactory Wheat Flour (Maida) 

1/4 tsp Baking Soda

half of tsp Salt 

Oil to deep fry 

To make pani: 

half of cup Tamarind (Imli) Pulp 

2 cups Water

2 tblsp roasted Cumin Seed (Jeera) Powder

2 tblsp un-roasted Cumin Seed (Jeera) 

half cup Coriander Leaves 

3 green cold (Hari Mirch) 

1 cup Mint Leaves (Pudina Leaves) 

1 tblsp Black Salt (kala namak )

1 tblsp Boondi 

2 tblsp beaten Jaggary (Gur)

To make stuffing: 

2 medium boiled potatoes

half cup boiled dried yellow peas/ small chickpeas

Salt to taste

green chutney

Red Tamarind Chutney

DIRECTIONS:

A. To Make Puri:

mix sooji, maida, baking soda and salt in a extensive mouth vessel. Now upload heat water little by little to knead a stiff dough. The stiffness need to be same as for the puris. cover it with a damp muslin cloth and maintain it aside for 30 mins.

Now make small same lemon sized balls of the dough. Do recollect to hold them protected with damp muslin fabric whilst making extra balls.

Now with the assist of some dry maida, roll out thin rotis. lead them to spherical with the assist of a spherical cookie cutter or lid of any field.

B. points to remember before frying :

1. always make sure that the oil is warm earlier than frying otherwise the puris will soak in extra oil and could not puff. put a small testing puri. If it comes up fast then the oil is rightly warm. 

2. additionally the oil should no longer be smoking hot or the puris gets burnt and darkish.

heat oil in a deep bottom pan or kadai and positioned 3 - 4 puris within the kadai and fry them with the assist of a slotted spoon.

while frying, press them within the middle permit them to self-praise. We need a pocket in each and every puri.

Now turn them over and let them cook dinner. Take them out on a kitchen towel when they may be light brown and crisp. don't let them get darkish in shade.

allow them to cool. Later save in an hermetic box.

C. To Make Pani:

Grind in a hand blender coriander, mint leaves and green chillies to make a great paste.

mix all the elements of the pani along with the inexperienced paste. Dissolve the gur well. alter the spices and tanginess in keeping with taste.

pressure thru a cord strainer to do away with any hard bits. preserve inside the fridge for 2 -three hrs earlier than serving.

D. To Make The Stuffing :

: In a bowl mix yellow peas, more or less mashed potatoes and salt. preserve apart.

E. To Serve:

Make a small hole on a puri by means of tapping slowly on the crisp facet. Fill some stuffing inside the centre at the side of a few green chutney, tamarind chutney and a few chilled pani prepared in advance. Stir the pani before the use of to mix all the masalas.

revel in home made pani puri or golgappa or puchkas....