Name: Homemade Pani Puri recipe by Abhilasha Gupta at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 10
Ingredients: Maida 1/2 cup; Suji 1 cup; Oil for fry; 1/2 cup lukewarm water; Green corriender 1/2 cup; Mint leaves 1/2 cup; Jaljeera powder 2 tsp; 2 lemon juice; 2 green chillies; Ginger 1 inch; Roasted cumin powder 1 tsp; Black pepper power 1 /4 tsp; Salt to taste; Black salt 1/2 tsp

Ingredients Serving: 10

Maida 1/2 cup
Suji 1 cup
Oil for fry
1/2 cup lukewarm water
Green corriender 1/2 cup
Mint leaves 1/2 cup
Jaljeera powder 2 tsp
2 lemon juice
2 green chillies
Ginger 1 inch
Roasted cumin powder 1 tsp
Black pepper power 1 /4 tsp
Salt to taste
Black salt 1/2 tsp

Instructions

TAKE 1 CUP SEMOLINA, 1/2 CUP FLOUR
KNEAD INTO A SEMI-STIFF DOUGH USING 1/2 CUP LUKEWARM WATER
APPLY SOME OIL ON TOP, COVER & KEEP ASIDE FOR 20 MINS
ADD ALL INGREDIENTS TO A GRINDER, BLEND INTO A COARSE PASTE
REMOVE THE GROUND PASTE IN A LARGE BOWL, ADD 1 LITRE WATER
ADD 2 TSP JALJEERA POWDER, 1/2 TBSP ROCK SALT, 1/4 TSP PEPPER POWER
ADD 2 TBSP LEMON JUICE, SALT TO TASTE
ADD 1/4 CUP BOONDI, KEEP TO CHILL IN THE FRIDGE
KNEAD THE READY DOUGH AGAIN TO SMOOTHEN IT
DIVIDE INTO 4 EQUAL PARTS
ROLL EACH PART INTO A BIG ROTI
CUT OUT SMALL CIRCLES
ROLL LIGHTLY INTO OVAL POORIS
DEEP FRY IN HOT OIL ON LOW HEAT
ONCE THEY SURFACE ON TOP, FLIP THEM & FRY
FRY UNTIL GOLDEN BROWN & CRISP
LEAVE TO COOL UNCOVERED FOR 2-4 HOURS
CRACK THE TOP OF THE PURIS, ADD TAMARIND CHUTNEY AS PER TASTE, FILL THE CHILLED WATER & SERVE

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