Pani Puri (local indian street food)

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.