Pani Puri

Ingredients:

To make puri: 

Semolina (Rava / Suji):1 cup
Fine Wheat Flour (Maida):3 tbsp
Baking Soda : 1/4 tsp
Salt :1/2 tsp
Oil to deep fry

To make pani: 

Tamarind (chinthapandu) Pulp :1/2 cup
Water : 2 cups
Roasted Cumin Seed (Jeera) Powder: 2 tbsp
pepper as needed
Coriander Leaves : 1/2 cup
Green Chilly  : 3
Mint Leaves (Pudina Leaves) : 1 cup
Black Salt  :1 tbsp
chilli powder as needed
crushed Jaggary (bellam): 2 tbsp

To make stuffing: 

Medium boiled potatoes : 2
Boiled dried yellow peas/ small chickpeas : 1/2 cup
Mint leaves : 1 Bunch
Coriander leaves: 1/2 Bunch
Salt  To Taste
Chilli powder : 1/4 tsp
pani puri masala : 6 tsp
onions cut into pieces

How to make pani puri:

To Make Puri:

1.In a bowl, mix together mix well using fingers. with flour, salt, sooji and water.
2.Knead to make a tight dough. Cover with a cloth for 15 min to rest.(like puri)
3.Knead the dough again and divide the dough in equal small lemon sized balls(remember to keep them covered with cloth while making more balls.)
4.And Now with the help of some dry maida roll out  thin rotis
5.Cut them round with the help of a round cookie cutter or lid of any container
6.Heat oil in a kadai  or deep bottom pan and put 3 - 4 puris  and fry them with the help of a slotted spoon and press with a spoon to puff the poori.
7.Flip over to other side and let them  cook to golden brown on both sides.
8.Let them Cool and store in an air tight container and use when  you required.

To Make Pani:

1.Grind the mint and coriander leaves into a paste.(By hand blender or mixer grinder)
2.Mix pani puri masala in 2 litres of water. Add Green paste also.
3.Adjust the spices and tanginess(pulupu) according to your taste.
4.Strain through a wire strainer to remove any rough bits
5.Keep in the refrigerator for 2 -3 hrs before serving.

To Make The Stuffing :

In a bowl Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts
(Bin molakalu), if using.

To Serve:

1. Make a small hole on a puri by tapping slowly on the crisp side.
2.fill it with a teaspoon of the potato mixture in the centre along with some green chutney, tamarind chutney
3.And to eat, dip each each puri into the prepared water (pani) and  onion to eat.

Points to remember  :

1. Before frying always ensure that the oil is hot. Otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
2. Also the oil should not be  heat like smoking hot because the puris will get burnt and dark.
3.Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
4.very important  to keep dough in resting to making the puris perfect. You can also store them in airtight container for  a month and use it when you required.

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