Panipuri
Ingredients:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
Preparation:
-
To make pani:
- Measure all ingredients.
- Adjust spices and tangyness to taste.
- Strain through a wire strainer to remove any rough bits.
To make puri: - Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
- Stand covered with wet cloth for 15-20 minutes.
- Make small sized balls.
- With the help of some dry maida or sooji, roll into thin rounds.
- Heat oil in a pan and deep fry puris till very light brown and crisp.
- Drain in a paper towel for a while to dry out the oil.
- Store in an airtight container when cool.