Pani Puri

Making panipuri involves a few steps: preparing the puris, making the spicy mint water (pani), and assembling the fillings. Here’s a basic recipe:

Ingredients:

For Puris:
– Semolina (sooji)
– Salt
– Water
– Oil for frying

For Pani (Spicy Mint Water):*
– Mint leaves
– Coriander leaves
– Green chilies
– Ginger
– Citric Acid or Lemon Juice   and Tamarind pulp (optional)
– Chaat masala
– Cumin powder (optional)
– Black salt
– Salt
– Water

For Filling:
– Boiled and mashed potatoes
– Boiled chickpeas
– Tamarind chutney (optional)
– Spicy mint water (pani)
– Sev (optional)
– Chopped onions (optional)

Instructions:

Puris:
1. Mix semolina and a pinch of salt. Add water to make a stiff dough. Rest the dough for 20-30 minutes.
2. Roll out small portions of the dough thinly (around 2-3 inches in diameter).
Heat oil in a pan. Fry the rolled dough until it puffs and turns golden brown. Take it out and set it aside.

Pani (Spicy Mint Water):
1. Blend mint, coriander, green chilies, ginger, Citric Acid or Lemon juice, and a little water into a smooth paste.
2. Combine the paste in a bowl. Tamarind pulp, chaat masala, cumin powder, black salt, regular salt, and water. Adjust seasoning to taste. Strain the mixture to get a clear liquid.

Assembly:
1. Make a small hole in the center of each puri.
2. Fill each puri with mashed potatoes, chickpeas, a spoonful of tamarind chutney, and a little sev or chopped onions if desired.
3. Dip the filled puri into the spicy mint water and immediately serve.

Enjoy the burst of flavors as you bite into these homemade panipuris!

Would you like more detailed instructions or variations for any specific part of the recipe?