Ingredients:
• For the puri:
• 1 cup – Maida
• 1/4 cup – Suji or rava
• 1/2 tsp – cooking soda
• Salt and oil for frying
• Ingredients for paani:
• Paani puri masala – 1.5 tsp
• Lemon size – Tamarind (soaked in water)
• 2 or 3 tbsp – Sugar
• 2 tsp – Jeera
• A few – Mint leaves
• A few – Coriander leaves
• 6 or 7 – Green chillies
• Salt
• 3 tbsp – Lemon juice
• Any cooked dal
• 2 – boiled potatoes, mashed
Method:
- Method for making puris: Mix all the ingredients for the puris. Then, add water to the mixed flour to form a soft dough.
- Keep aside for 2 hours after covering it with a wet cloth.
- Then take a ping-pong ball sized lump and make a ball.
- Roll it into big rounds, thick enough for it to puff up while frying.
- Cut out small discs with a cookie cutter or any lid of 2 inches diameter with a sharp edge.
- Deep fry the puris. Repeat the steps.
- Method for making paani:
- Take the pulp from soaked tamarind. It makes approximately 1/2 a cup.
- Grind green chillies, mint leaves and coriander leaves. Mix this ground mixture with the tamarind pulp, then add 1/2 cup of water, salt and paani puri masala.
- Keep this mixture aside after checking for spiciness.
- Then, add sugar to 2 cups of water. Grind jeera and add to the sugary water.
- Also add lemon juice. Let the sugar dissolve well.
- Check for sweetness and keep it aside.
- To serve:
- Take a few puffed puris, place them on a plate and break them open its thin side.
- Add 1/2 tsp of mashed potato, 1/2 tsp of dal, 2 tbsp of the spicy liquid and 1 tbsp of the sweet liquid.
- Serve immediately.
Recipe courtesy of Maha Krishna