Pani puri

Pani puri recipe:

Makes: 25–30 pani puris
Prep time: ~45 minutes + resting
Ingredients
For the puris
1 cup fine semolina (sooji/rava)
2 tbsp all-purpose flour (maida)
¼ tsp salt
Warm water, as needed
Oil, for deep frying
For the spicy pani
½ cup fresh mint leaves
½ cup coriander leaves
2 green chillies
1-inch piece ginger
1½ tbsp tamarind pulp
1 tsp roasted cumin powder
1 tsp chaat masala
½ tsp black salt
½ tsp red chilli powder
3–4 cups chilled water
Salt to taste
For the filling
3 medium potatoes, boiled
½ cup boiled chickpeas or black chickpeas
1 small onion, finely chopped
1 tsp chaat masala
½ tsp roasted cumin powder
Salt to taste
Method
1. Make the puris
Mix sooji, maida and salt. Gradually add water and knead into a firm, smooth dough. Cover and rest for 20–25 minutes.
Roll the dough very thin and cut out small circles using a cutter or small bowl.
Heat oil on medium-high heat. Fry the puris one at a time, gently pressing them with a spoon so they puff up. Once golden and crisp, remove and drain.
2. Make the pani
Blend mint, coriander, green chillies and ginger with a little water into a smooth paste.
Mix it with tamarind pulp, cumin powder, chaat masala, black salt and chilli powder. Add chilled water and adjust the salt and sourness to taste.
For better flavour, refrigerate the pani for 30 minutes before serving.
3. Prepare the filling
Mash the boiled potatoes roughly and mix with chickpeas, onion, chaat masala, cumin powder and salt.
4. Assemble
Make a small hole in each crispy puri. Add a little potato filling, dip or pour in the spicy pani, and serve immediately.

• Tip for extra-crispy puris
The dough should be firm rather than soft, and the puris need to be rolled very thin. Keep the oil at a steady medium-high temperature so they puff properly without becoming oily.