Ingredients:
1 cup Fine Semolina (Rava)
1 tbsp Plain Flour (Maida)
1 tbsp Bi-carb soda
Salt to taste
For Pani:
1 cups Chopped Mint Leaves
1 tbsp Red Chili Powder
1 green chilli
1/2 tbsp Coriander (dhania) Powder
4-5 Crushed coriander seeds
1 tbsp roasted cuming seeds
black salt to taste
Salt to taste
Filling:
2 Mashed potatoes with salt, red chilli to taste
1 cup overnight soaked and Boiled bengal grams or cheak peas
Method:
For Puri:
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- Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
- Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
- Place the puffed circles ("puris") on absorbent kitchen tissue.
For pani:
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- Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender or in a grinder.
- Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and mix well.
- Refrigerate for about 2 hours to ensure proper blending.
For Filling:
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Serving Panipuri:
- Poke a small hole in the center of each puri.
- Add small quantity of stuffing. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then Serve.