Paani Puri

Payaswini's Recipes

For Puris:
2 cups semolina (rava)
2 tbsp. ghee
Salt to taste
Oil for deep frying
All-purpose flour for dusting
For Paani:
3 cups water
1 bunch mint leaves
1/2 bunch coriander leaves
8-10 green chillies
1 clove garlic

1 tbsp. jaljeera powder
1/2 tsp. black salt
1tbsp. tamarind juice
1 tbsp. jaggery
Salt to taste
For Filling:
1/2 cup boiled peeled chopped potatoes
1/2 cup boiled chickpeas
1/2 cup boiled green moong dal(Green Gram)
Tamarind Chutney

For Puris:

Mix rava, ghee, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes.
Divide the dough in to small portions. Roll out each portion of the dough with the help of flour.
Roll into big thin rounds. Cut small puris from it with the cutter.

Deep fry puri in hot oil. When puri is puffed from one side, turn it over and continue frying till puffed from both the sides becomes crisp and light brown in colour. Drain on paper towel. Store in an airtight container when cool.
For Paani:
Wash and drain coriander and mint. Put in a mixie. Add all other ingredients except water.
Blend till a smooth paste is formed. Mix into the water. Stir well for 3-4 minutes. Strain with a sieve.

For Filling:
Place the filling ingredients in a bowl and mix throughly.
To Serve:
Place the puris in a large platter. Make a hole on top of each puri. Fill each puri with a teaspoon of the filling.
Add little tamarind chutney to the puris. Dip the filled puri in the paani and serve immediately or it will become soggy.
The paani can also be served in a separate container.