Ingredients :
Paani (Spicy Water):
*1 cup mint leaves (Pudina)
*1/2 cup cilantro
*2 to 4 green chilies (adjust to taste)
*3 tablespoons tamarind paste (Imli)
*3 tablespoons lemon juice
*1 teaspoon black salt
*1 teaspoon salt (adjust to taste)
*1/4 teaspoon ginger powder
*1 tablespoon roasted cumin seed powder
*1/2 teaspoon black pepper
*2 cups water (adjust to taste)
*paani puri masala 2-3tsp
* 2cups Club soda water (as u need)(optional)
Puris:
* 1/4 cup All Purpose flour (Maida or Plain Flouri)
* 3/4-1 cup fine Sooji (Semolinai Flour)
* 1/4-1/2 cup water (as needed)
Method :
For Puri :
Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
(Or)
divide the dough in to two portions n roll each big roti shape n cut the roti with some bottle caps as rounds n again if u want the desired thickness u can roll it again after u cut with that cap
Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown
Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container.
For Pani (Water) :
Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
Add mint leaves, chopped coriander, ginger(powder is also good), chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
Transfer the paste into a large bowl. Add 2cup of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well and add paani puri masala to this water and add club soda water to this as much u required to get extra soda taste in paani..
Refrigerate for about 2 hours to ensure proper blending.
Serving panipuri
Poke a small hole in the center of each puri.
Add small quantity of mashed fried potatoes as filling or u can preapre ragada to stuff or elese chana n yellow peas boiled n mashed will be a good taste to stuff it. Add a little tamarind chutney and chopped onions can stuff it. Dip in pani so that puri is filled with it.
