PANI PURI

Pani Puri image

Make and share this Pani Puri recipe from Food.com.

Provided by Food.com

Categories Indian

Time 13h30m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 cup dried split green peas or 1 cup yellow peas, picked through
1/2 teaspoon ground turmeric
1/4 teaspoon baking soda
salt & fresh ground pepper
red chili powder
1/4 cup chopped fresh cilantro
1 large potato, boiled, peeled and cubed
chat masala
3 teaspoons lemon juice
1 tablespoon tamarind paste
2 teaspoons chat masala (spice mixture of toasted cumin, black pepper, dried mango and red chili powder)
2 teaspoons sugar
1 teaspoon roasted cumin powder
1 teaspoon dry mint powder
red chili powder, for sprinkling
salt, for sprinkling
1 cup semolina flour (sooji )
1/4 cup whole wheat flour
1/4 teaspoon salt
corn oil or vegetable oil, for frying

Steps:

For the filling:.
Soak the peas in water overnight, and then drain. Put the peas in a pot with the turmeric and baking soda and add enough water to just cover the peas. Bring the mixture to a boil, and then reduce to a simmer and cook until the peas are soft. Sprinkle with salt, black pepper and red chili powder. Let the peas cool to room temperature.
Mix the peas with the cilantro and potatoes and a generous amount of chaat masala in a bowl. Your filling is ready.
For the pani:.
Mix the lemon juice, tamarind, masala, sugar, cumin powder, mint powder, sprinkle of chili powder and salt in a bowl with 4 cups tap water. Pour the pani into a glass jar and refrigerate.
For the puri:.
Mix together the sooji, wheat flour and salt in a bowl. Add enough water to make a soft dough. Cover and let it sit for about 30 minutes. Meanwhile, pour 1 inch of oil into a large deep skillet or wok. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. Roll the dough into approximately 1 1/4-inch-diameter discs. Slip the discs into the hot oil one at a time, working in batches, flipping them with a slotted spoon as they puff up until light brown. Drain on a paper-towel-lined-tray and let cool. They will continue to crisp as they cool.
To serve, put 6 to 8 puris on each plate with separate bowls of filling and pani on the side. Provide a small spoon. Lightly tap the top of a puri with the tip of the spoon handle to break and make a small hole wide enough to fill it. Fill the puri halfway with some filling, then spoon the pani into it and pop it into your mouth. Repeat with the remaining puri, filling and pani. Enjoy the delicacy of the pani puri.

Nutrition Facts : Calories 431.4, Fat 1.4, SaturatedFat 0.2, Sodium 239.5, Carbohydrate 85.6, Fiber 17.3, Sugar 8, Protein 20.4