Pani Puri

Puri Ingredients:

Sooji (Semolina) – ½ cup (make sure that you use fine sooji)
All-purpose Flour – ½ tbsp
Cooking soda – ½ tsp
Salt - to taste

Directions:

In a bowl, mix sooji, salt,soda and AP flour. Add couple of tablespoons of water at a time and form into stiff dough. Knead well for at least 5-6 minutes. Add ½ tsp oil and knead again for 2 minutes.
Cover with damp kitchen towel and let rest for at least 15 minutes.
Roll the dough out as thin as possible. Take a small cookie cutter or a bottle lid and cut into circles. Cover the circles with damp towel at all times to avoid drying out.
Deep fry them in hot oil and watch them puff up like magic. Remove on to a paper lined plate and enjoy them with dip and fillings.

Pani (Flavored Tamarind water) Ingredients:

Chopped Mint leaves – 1½ cups
Coriander leaves – 1tbsp
Tamarind pulp – ¼ cup
Ginger – 1”
Green chilies – 4 to 5
Roasted ground cumin – 1 tsp
Salt – to taste

Directions:

Blend all the ingredients with some water into a smooth paste. Add more water to make dilute it. Refrigerate until ready to serve.

Fillings:

Boil and slightly mash 1 small potato. Season with salt and red chili powder.
Boil chickpeas and cook with some salt, red chili powder & garam masala.

Red Tamarind Chutney Ingredients:

Tamarind pulp – ½ cup
Jaggery – ½ cup
Sugar –2 tbsp
Red chili powder – ½ tsp
Roasted Cumin powder – 1 tsp
Roasted clove powder – 1/8 tsp
Black pepper – ¼tsp
Salt – to taste

Directions:

Add jaggery, sugar, red chili powder, ground cumin and cloves to tamarind pulp. Season with salt; heat the mixture on medium heat for 5 minutes. Keep aside until ready to serve.

To Serve:

Poke a small hole in the center of the puri. Add all or any of the fillings in the center. Add a little red tamarind chutney. Then dip it in the spicy flavored water and gulp it down in one bite.