Pani Puri


Dough for the pani puris

  • 1/2 cup suji or semolina
  • 1/2 cup maida or plain flour
  • Oil for frying
  1. Mix suji and maida and knead a stiff dough with about 1/4 cup water. Cover the dough with wet muslin cloth and keep aside for 2 hours.
  2. Take small round balls of dough and roll each into thin puris.
  3. Heat oil in a kadhai and fry puris immedaitely. Fry puris on low heat, turning twice till they turn golden brown.

For the filling

  • 2 large boiled potatoes
  • 1/4 cup boiled lal channa or red pulses
  • Some black salt
  • Some red chilli powder
  • Some green coriander leaves
  • Some lemon juice

Poodina or Mint Pani

  • 2 bunches of poodina or mint leaves
  • 2 tbsp fresh coriander leaves
  • 1 green chilli,
  • Juice of one lemon
  • 2 tsp black salt
  • 1 1/2 tsp salt
  • 1 tsp jeera powder roasted

Preparation:

  1. Grind all the ingredients of the poodina pani to make a fine paste.
  2. Add 2 cups of water to this paste and mix well. Chill pani.
  3. To serve, make a hole in the centre of a puri and add some potato filling,
  4. Now fill it with poodina pani.
  5. Eat immediately.
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