Pani Puri

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Ingredients:

For Golgappe puris:

1 cup fine semolina/chiroti rava/chiroti suji

1 1/2 tbsp wheat flour

salt as per taste

aerated water

2 tbsp+ 1 tsp oil


For Stuffing:

1 cup white peas/vatana

1/2 cup green moong dal

1/4 tsp haldi

Salt as per taste


For making sev puri:

green chutney

sweet chutney

finely chopped onions

1 tbsp chaat masala

1/4 cup boondi

water


Recipe:

1. Soak white peas overnight or for 8 hrs.

2. Boil the white peas with haldi and salt in cooker for 4-5 whistles.

3. Boil green moong dal with salt.

3. Once done, keep it aside for cooling.

4. To prepare puris: Combine semolina/rava/suji, wheat flour and salt in a bowl. Add 2 tbsp oil and make a crumble dough using hand to mix.

5. Then add little water at a time and knead into a firm soft dough. Cover in a damp cloth and set aside to rest for 20 mins.
6. Heat oil in a kadai for deep frying.
7. Add 1 tsp oil to the dough, flatten into a disc and roll out into a very thin large chapati.
8. Using a small cookie cutter, cut out small puris from the large chapati.
9. Deep fry puris in hot oil till puffed up, crisp and golden. Drain out the excess oil on absorbent kitchen tissues.

10. Keep it aside in a container and use as required.

11. To make pani, take green chutney add 2-3 cups of cold water. Add chaat masala and mix well. Add boondi to this and mix well.
12. To make pani puris: Take a plate to serve. Take one puri at a time, make a small holes into the puri.
13. Then first add vatana/moong dal stuffing into the puri.
14. Then add onions to the puri, followed by sweet chutney over it.
15. Add pani puri water and enjoy the same immediately.
16. Enjoy the yummy sev puri at home. 

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