Name: Pani Puri Shots......:blush::blush: recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Fine semolina 1 cup (measuring cup); Salt 1/2 tsp; All purpose flour/ maida 1 tbsp; Warm water 1/4 th cup or as needed, but should not use much water.; 1 tsp oil.; For the pani.. Tamarind pulp about 3 tbsp; Black salt a tsp; Dry mango powder a tsp; Coriander and mint leaves finely chopped 1/2 cup; Green chillies 3 to 4 finely chopped; Lemon juice 1 tbsp; Dates and tamarind chutney; Chickpeas boiled with some chat masala; Potatoes boiled; Sev As needed; Khara Boondi as needed; Green chutney (optional); Onions chopped

ABOUT Pani Puri Shots......:blush::blush: RECIPE

Everyone's favourite called by various names ,,but for the lovers of pani puri, name doesn't matter much. Iam one such lover of this magnanimously superb starter of India. Iam the greatest fan of it.

Ingredients Serving: 6

Fine semolina 1 cup (measuring cup)
Salt 1/2 tsp
All purpose flour/ maida 1 tbsp
Warm water 1/4 th cup or as needed, but should not use much water.
1 tsp oil.
For the pani.. Tamarind pulp about 3 tbsp
Black salt a tsp
Dry mango powder a tsp
Coriander and mint leaves finely chopped 1/2 cup
Green chillies 3 to 4 finely chopped
Lemon juice 1 tbsp
Dates and tamarind chutney
Chickpeas boiled with some chat masala
Potatoes boiled
Sev As needed
Khara Boondi as needed
Green chutney (optional)
Onions chopped

Instructions

For the dough.. make a semi hard dough with warm water, semolina and all purpose flour.
Cover it up and keep aside for 5 mins.
After 5 mins, take a tsp of oil and knead it again.
Kneading is very important. You must knead it for 5 mins.
After this, cover it up and leave on the counter for 20 mins.
After that, heat the oil on medium flame. Roll the puris and deep fry in hot oil but keep checking the flame. Oil should be hot but the flame should be maintained.
Roll out a big chapati and cut using a cookie cutter or any sharp cap of a bottle. OR
Roll out individual puris and fry.
For the pani, blend all to make a smooth paste. Sieve that and add 4 cups of water to that. Keep in the refrigerator to chill.
I make boondi and sev also at home. Check out for these recipes on my profile.
Enjoy these puris with the tangy water and your favourite stuffings.

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