Pani Puri

Pani Puri

For pani
250 gm fresh mint (pudina)
100 gm tamarind (imli)
a pinch asafoetida (hing)
1 tsp roasted cumin powder (jeera)
1 tsp rock salt (kala namak)
salt to taste
1/2 tsp black pepper powder (kali mirch)
2 tsp jaljeera powder
For Puri (Golgappa)
2 cup semolina (suji)
1/2 tsp salt (namak)
100 gm oil
For Filling
4 potato (alu)
1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)

1/2 cup boiled green moong 

1/2 cup soaked boondi

How to make Pani Puri:

·         Soak tamarind in 1 cup water for 2 hours.

·         Then mash with hands and take out its seeds.

·         Strain the pulp and keep aside.

·         Grind fresh mint in a mixer.

·         Put 5 cups water in a container.

·         Mix fresh mint, tamarind pulp, asafoetida, roasted cumin powder, rock salt, black pepper powder and jaljeera powder.

·         Now mix salt and 100 gm oil in semolina and knead into hard dough.

·         Cover it with a wet cloth and leave aside for 2 hours.

·         Make small balls of it and roll into small chapattis.

·         Heat oil in a pan and fry all golgappas from both sides until they turn brown.

·         Spread them so that they get crispy.

·         For filling golgappa, boil and mash potato.

·         Mix salt and red chilly powder in it.

·         Just when you start eating, make a hole in the centre of golgappa and fill with potatoes , green boiled moong, soaked boondi and dip in jaljeera.

·         Enjoy spicy, khatte meethe golgappe.