Pani Puri

 

 Here's a recipe for Pani Puri, a popular Indian street food also known as Golgappa or Puchka in different regions:

Ingredients:

For the Puri (Shells):

1 cup semolina (sooji)

1/4 cup all-purpose flour (maida)

A pinch of baking soda

Salt to taste

Water for kneading

Oil for deep frying

For the Pani (Spicy Water):

1 cup mint leaves

1/2 cup cilantro (coriander) leaves

2-3 green chilies (adjust to your spice level)

1-inch piece of ginger

1 small garlic clove (optional)

1 teaspoon cumin powder

1 teaspoon chaat masala

1/2 teaspoon black salt

Salt to taste

1 lemon, juiced

2 cups cold water

For the Filling:

1 cup boiled and mashed potatoes

1 cup boiled chickpeas

1/2 cup finely chopped onions

Tamarind chutney (sweet chutney)

Sev (crispy chickpea noodles)

Optional: finely chopped tomatoes, chopped cilantro

Instructions:

For the Puri (Shells):

In a mixing bowl, combine the semolina, all-purpose flour, baking soda, and salt.

Gradually add water and knead the mixture into a smooth, stiff dough.

Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Divide the dough into small portions and roll them into small balls.

Heat oil in a deep frying pan over medium-high heat.

Roll out each ball into a small, thin disc (about 2 inches in diameter).

Carefully slide the discs into the hot oil and fry until they puff up and become golden brown. Press them gently with a slotted spoon to help them puff.

Remove the puris from the oil and drain them on paper towels.

For the Pani (spicy water):

In a blender, combine mint leaves, cilantro leaves, green chilies, ginger, and garlic (if using) with a little water to make a smooth paste.

Transfer this paste to a large bowl and add cumin powder, chaat masala, black salt, regular salt, and lemon juice.

Mix well, and then add cold water. Adjust the seasoning to your taste.

Assembling Pani Puri:

Take a Puri and make a small hole in the center using your thumb or a small spoon.

Fill the Puri with a teaspoon of mashed potatoes and boiled chickpeas.

Add some finely chopped onions and, if desired, chopped tomatoes.

Pour the spicy mint water (pani) into the puri.

Optionally, add a drizzle of tamarind chutney for sweetness.

Top with sev for some crunch and garnish with chopped cilantro.

Serve immediately and enjoy!

Pani Puri is best enjoyed fresh, as the puris can get soggy over time. Eat them quickly for the ultimate taste experience!