Ingredients for Pani Pura
Fine Sooji 1/2 cup
Maida 1/2 cup
Wheat Flour 1/2 cup
Salt 1 tsp
Baking powder pinch
Gum Powder 2 tsp
(You can get this in the form ofgranules or powder in anyindian stores)
Chopped mint leaves 1 1/2 cups
Chopped coriander leaves 1 tsp
Tamarind 1/3 cup
Ginger 1 inch
Green Chillies 4-5
Cumin seed powder(Roasted) 1 tsp
Black Salt 1 1/2
tspSalt to taste
Directions
Boil potatotes and chick pea. Fry in a tsp of oil and add salt, chilli powder and garam masala.
Directions to prepare Pani Pura
Seive all the floursDisolve gum powder with 1 tbsp of waterMix gum powder, baking soda and salt to the flours and knead it with little water to chapathi consistency.
Directions to prepare Pani Pura
Seive all the floursDisolve gum powder with 1 tbsp of waterMix gum powder, baking soda and salt to the flours and knead it with little water to chapathi consistency.
Make tiny balls. Cover the balls with damp cloth.
Take a ball and roll thin as thin as possible.
Cover even the rolled puris with damp cloth.
Heat oil to medium heat. Put a puri and press it with a spoon to puff it up. Fry the puri in medium heat turning frequently till it is in light brown color.
Cool them and store them in airtight containers
For pani:Soak tamarind in 1/2 cup of warm water and strain out the pulp.Add to blender mint leaves, coriander leaves,ginger, chillies and cumin seed and little water.
Blend to a fine paste.Transfer Paste into a large bowl.
Add 1 litre water continuously mixing with a spoon.Strain it and Refrigirate for 2 hours.
To serve:Make a hole on top of each puri. Fill each puri with a 1/2 tsp of potato-chickpea fry.Dip the puri into the pani and serve immediately .
The pani can also be served in a separate container
