Puri Recipe For Pani Puri

Here is written Puri Recipe For Pani Puri, Pani puri, Pani batasha, gol gappe, or phuchka—a rose by any name is still a rose and must be enjoyed for what it is! In Delhi or Agra, puris are stuffed with boiled potatoes; in Lucknow or Varanasi, boiled white peas are preferred; and boiled Bengal gram mashed with boiled potatoes is used in Kolkata phuchkas. Steamed mung sprouts, boiled chickpeas, and chopped onions are also often used to stuff puris

Procedure : ( Puri Recipe For Pani Puri )

Grind coriander leaves, mint leaves and green chillies to make a smooth paste. Mix the rest of the ingredients of the pani with the green paste and 3 cups of water and adjust spices and tanginess according to taste. Strain the pani to remove any rough bits. Keep the pani refrigerated for 2-3 hours or add ice while serving.

Mix semolina, flour, baking soda and salt in a big bowl. Add warm water a little at a time to knead a very stiff dough. Cover with a damp muslin cloth and allow to rest for 30 minutes.

Roll the dough into marble-sized balls and keep covered. Roll out thin rotis from the dough and using a two-inch cookie cutter, cut out rounds.

Mix the boiled white peas with the roasted cumin powder and salt. Mash with the back of a spoon to a coarse mixture.

Heat oil in a deep-bottomed pan or a karahi on high heat. Put 3-4 purls in the oil pan at one time and press down in the centre to let them puff up. Flip the puris over and fry till they are light brown and crisp. Remove the puris with a slotted spoon.

Ingredients:

For the puri: ( Puri Recipe For Pani Puri )

1 cup semolina
3 tbsp all-purpose flour
1/4 tsp baking soda
2 cups refined oil for deep frying
1/2 tsp salt

For the : Pani Puri Water

4 tbsp pani puri masala
1/2 cup coriander leaves
3 green chillies
1 cup mint leaves
3 tbsp lemon juice
1/2 cup tamarind pulp
Salt to taste

For the stuffing:

2 cups boiled white peas
1 tsp roasted cumin powder
Salt to taste