Pani Puri
Crispy hollow semolina shells filled with spiced potatoes and chickpeas, dunked in tangy mint-coriander water.
Equipment
Ingredients
Puri
semolina
200 g
all-purpose flour
100 g
salt
5 g
water
120 ml
sunflower oil
500 ml
Pani
mint
30 g
fresh coriander
20 g
green chili
2 pcs
tamarind paste
30 g
cumin
5 g
black salt
3 g
cold water
800 ml
Filling
potato
300 g
chickpeas
200 g
onion
100 g
chaat masala
5 g
Instructions
Make the dough
Mix semolina, flour, and salt, then add water gradually to form a stiff dough.
Rest the dough
Cover and rest the dough for 20 minutes to relax the gluten.
Roll and cut the puris
Roll the dough thin and cut into small circles about 4 cm wide.
Fry the puris
Heat oil and fry the puris until they puff and turn golden.
Prepare the pani
Blend mint, coriander, green chili, tamarind paste, cumin, black salt, and water into a flavorful green liquid.
Prepare the filling
Boil, peel, and dice potatoes. Mix with cooked chickpeas, chopped onion, and chaat masala.
Assemble and serve
Crack open each puri, fill with potato-chickpea mixture, dip in pani, and enjoy immediately.
Original recipe
Storage
Puris lose crispness quickly; best eaten fresh. Store components separately if needed.
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