Recipe Pani Puri Recipe

Saini Sa'aB

K00l$@!n!
Ingredients

Puris:

Maida or all purpose flour 1 cup

Sooji (rava) 1 tbl spn

Oil

Salt

Pani:

Coriander leaves 3/4 cup

Green chillies 3-4

Ginger 2″ piece

Cumin(jeera) seeds 1 tea spn

Jaggery 1 tbl spn

Dates (Khajoor) 7-8 (I used 1 and 1/2 tbl spn of pitted ready to bake dates)

Tamarind extract(thick) 1 and 1/2 tea spn

Salt


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How to make Pani Puri

Puri:

Mix flour, sooji and salt. Add sufficient water to make the dough. Keep it aside for half an hour.
Make small balls of the dough, roll it into tiny puris (make it to chapathi size and cut into small puris) and deep fry them in oil.

Pani:

Grind all the ingredients together to a thick chutney. This chutnet can be preserved for 2-3 days. While serving, dilute it with water to required consistency(do not make it too watery).

Stuffing:

Sprouted moong 1 cup
Onion (finely chopped) 1/2 cup
Sev 1/2 cup

Wash the sprouted moong to remove as much skin as possible. Then cook with 3/4 tea spn salt and about 3/4 cup of water. (Approximately two whistles in cooker).
Serve puris with pani, onions, sev and cooked moong.
 
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