PANI PURI

Pani Puri  is one of the most popular street food of India.. In the North it is called Golgappa, whereas in Calcutta they call them Puchkas. Small round crispy puris are stuffed with potato, soaked boondi, sprouts and filled with spicy tangy water made with mint, coriander, tamarind juice and spices. Popping these into your mouth is really so much fun.

Method to prepare the fillings:

Potatoes:
1. Boil 3 to 4 potatoes.
2. Cut them into small pieces.
3. Add salt and chat masala.

Boondi:
Soak the boondi in water.
Squeeze it out and add salt.

Sprouts:
Make sprouts by soaking whole moong in water.
Wrap them in a wet muslin cloth for 1-2 days sprinkling water 2-3 times.
Boil them in salt water and drain them using a strainer.

Method to prepare the pani:
1. Grind 2 tbsp mint leaves, 1 tbsp corinader leaves, 1 green chilli and salt to a fine paste, adding little water.
2. Transfer the paste into a container. Add 3 to 4 cups of water, about 1/2 to 1 tsp tamarind juice, 2 pinches of black salt, 1/4 tsp cumin powder, ,1 tsp of pani puri masala. and 1 tbsp of sweet date and tamarind chutney.

Method to prepare the puris:
1. To make dough for the puris,
Maida .....1 tea cup
Sooji or Semolina ......1 tea cup ( Use very fine variety )
Salt to taste
Mix all above ingredients into a soft dough.
2. Take some dough, make into a big ball and roll out into a puri size.
3. Repeat to make another chapati of the same size.
4. Brush a little oil on the surface of one chapati. Sprinkle some flour.
5. Place another chapati on top and continue rolling until thin. Avoid creases during the rolling process.
 6. Now using a small round cutter or a bottle lid, cut small circles out of it.



4. Now, deep fry them. Make them raise or puff up on high flame and then lower the flame so that they get crisp. Fry them till they turn golden brown and crisp.

Note: You can fry these and store in an air tight container for few days.

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