Pani Puri
Pani Puri is a quintessential street food experience that must be tried by every foodie. This popular Indian street food consists of small crispy fried shells stuffed with spiced, delicious goodness paired with spiced, tangy water, creating an explosion of flavors and textures in every bite.
Ingredients
Cooking Instructions
step 1
Mix the Semolina (1 cup) and All-Purpose Flour (4 Tbsp) in a mixing bowl.
step 2
Add Water (1/2 cup), and knead to a soft dough, for about 2 minutes.
step 3
Cover with a wet towel and rest for 20-30 minutes.
step 4
Roll out the dough over a lightly oil-greased surface, and use a 2-inch diameter round cutter to cut it. Place on a tray or board covered with a wet towel or plastic wrap.
step 5
Add Frying Oil (as needed) to a deep frying pan, and heat over medium-high heat. Heat the oil until it reaches 375 degrees F (190 degrees C). Gently place the puri into the oil, and make sure not to overcrowd the pan.
step 6
Flip over once the puri puffs up. Gently fry and use a spoon to scoop the oil over the puri. Once the puri is golden and crisp, transfer them to a paper towel-lined tray or a cooling rack.
step 7
Add the Potatoes (3), Red Onion (1/4), Fresh Cilantro (2 Tbsp), Chaat Masala (1 tsp), Ground Cumin (1/2 tsp), Salt (1/2 tsp), and Red Chili Powder (1/4 tsp) into a mixing bowl. Mix everything until well combined.
step 8
In a blender, add Fresh Cilantro (1 cup), Fresh Mint (1/2 cup), Fresh Ginger (1/2 in), Green Chili Pepper (1), 2 Tbsp of Lemon Juice (1), Jaggery Granules (1 Tbsp), Tamarind Paste (1 tsp), Ice (1/2 cup), and Water (1 cup) and blend until smooth.
step 9
Transfer to a bowl, add Ground Cumin (1/2 tsp), Ground Fennel (1/2 tsp), Chaat Masala (1/2 tsp), Fine Ground Kala Namak Salt (1/2 tsp), Asafoetida (1 pinch), and Salt (1/2 tsp). Mix well and strain into a container. Add the Salted Boondi (4 Tbsp) to the Theekha Pani.
step 10
Serve with puri, Theekha Pani, and Tamarind Chutney (1/2 cup).
