PANI PURI

Ingredients:

For puri:

·      1 cup Semolina (Rava / Suji)

·      3 tblsp Fine Wheat Flour (Maida)

·      1/4 tsp Baking Soda

·      Oil to deep fry


For  pani:

·      1/2 cup Tamarind (Imli) Pulp

·      2 cups Water

·      2 tblsp roasted Cumin Seed (Jeera) Powder

·      2 tblsp un-roasted Cumin Seed (Jeera)

·      Coriander Leaves

·      3 Green Chilly (Hari Mirch)

·      2 tblsp Mint Leaves (Pudina Leaves) Chutney

·      1 tblsp Black Salt (kala namak)

·      2 tblsp Jaggary (Gur)

Method:

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.