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Pani Puri

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Course Snack
Cuisine Indian

Ingredients
  

Jaljira

  • ¾ cup Mint Leaves
  • ½ cup Coriander Leaves
  • 8-10 Black Pepper
  • ½ inch Ginger
  • 1-2 Green Chilli or according to taste
  • ½ tsp Cumin Seeds
  • 1 tsp Chaat Masala
  • Salt
  • ½ tsp Black Salt
  • ⅛ Asafoetida
  • Water
  • 1 tbsp Tamarind Pulp seedless
  • 1 glass Water
  • Namkeen Boondi

Fillings

  • 4 Potato boiled & roughly mashed
  • Salt
  • Chaat Masala
  • Black Salt

Dough

  • ½ cup Suji
  • ½ cup All-purpose Flour
  • ¼ tsp Baking Soda
  • 1 tsp Oil
  • 5 tbsp Water

Instructions
 

Jaljira

  • Add all the ingredient in a grinder to make a paste.
  • Next sieve the paste add some water and and take out all the extract.
  • Next add another glass of water and repeat the same.
  • Mix everything wee and check to adjust the taste.
  • Now add namkeen boondi and mix well.

Fillings

  • In a bowl add potato, salt, chaat masala, black salt and mix well.

Dough

  • In a mixing bowl mix together suji, maida, baking soda and oil.
  • Add little water at a time a knead dough.
  • Knead the dough for 4-5 minutes with your palm till it becomes soft.
  • Cover the dough with moist towel for ½ hour.
  • After half hour knead the dough once again and divide it into 4 parts.
  • Spread a lightly moist towel on a tray.
  • Roll them to small balls and keep them cover so that they do not dry up.
  • Now dip the ball in dry flour and roll it to make a thin and big circle.
  • Now cut the roti into small circles with the help of small bowl or bottle cap.
  • Take out the puri and place them on the moist towel and cover with the moist towel.
  • Heat the oil at high heat add one puri at a time and shake the oil little bit with your spatula as shown in video that will make all the puris puff.
  • Fry till crisp and golden brown from both the sides.
  • Let them cool down for some time before using. Once cold enough you can store them in air tight container for a week.

Video

Notes

Shilpi’s Quick Tricks
  • Knead the dough neither very soft nor very hard. If you take same proportion of water as mentioned in the recipe your dough will be perfect.
  • Knead the dough for few minutes so that sooji dissolves and gluten effect forms. That will make puris crisp.
  • Cover the dough and let it rest for 20 – 30 minutes and then knead it again.
  • Roll the puri thin, evenly with gentle hands. If puri's are not rolled properly they may not puff in the oil.
  • Cover the rolled puri's in the moist cloth so they do not dry up.
  • Put only one puri at a time and shake the oil little bit with your spatula as shown in the video. This will certainly make most of the puris puff up.
  • Be careful when you are shaking the oil with spatula do not drop it on yourself.
  • Once pooris for pani puri is ready let them cool down before using.
  • The pooris which are not puffed can be used for making sev poori or papri chaat.
Keyword snacks
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