Indian's favoutie snack "Panipuri"

Pani Puri is a popular street snack in India. It comprises of a round, hollow puri fried crip and filled with a watery mixture of tamarind, potato and chilli. It is a snack synonymous with the beaches of all parts of India. It is a part of the chaat family along with Bhelpuri. It is also known by many names like golgappa or GolGuppe in North India, Foochka (Puchka) in West Bengal, Gupchup in some central parts of India, and PaniPatashe, etc.....The name pani puri literally means water in dough(fried small inflated bread). pani is a hindi word for water and puri is hindi word for dough. Since the dough is served with special spiced water it is known as Pani Poori.

So here I would like to share with you a simple & quick recipe of panipuri.

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:

- Mix semolina, plain flour, soda water and salt. Knead well to make a dough. Cover it with clean wet cloth for about 1 hour.
- 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:
- Soak the tamarind in 1/2 cup of warm water for approximately 1/2 an hour. - Strain out the pulp to get tamarind water.
- 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:


In a pan take boiled & mashed potatoes and cheak peas or bengal grams. Add salt, green chilli(or else for spice u can add green chutney), mango powder and coriander leaves.





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.