Wow! This recipe! Pani Puri is usually eaten whole...don’t try to take more than one bite because you’ll make a mess of yourself!
For the Puri:
1 Cup Semolina Flour
3 Tablespoons All-Purpose Flour
3 Tablespoons Oil
1/3 Cup Club Soda
Combine the semolina and all-purpose flour in a large bowl. Add a small amount of oil. Mix well until it turns moist and starts looking crumbled. Add warm Club Soda and start kneading for 7-8 minutes until the dough is soft and silky, but not too soft. Cover with a damp towel and let it rest for 30 minutes.
After 30 minutes divide the dough into 4 parts, then divide those 4 parts again to make small 2 to 2 1/2 inch small balls. Oil a clean surface and start rolling the dough balls to a thin, round shape, rolling as evenly as you can.
Add oil to a pan for deep frying and pre-heat to a medium high temperature. Fry and flip fry the Puris until they're a golden color. Remove from oil and place on a paper towel.
Test to see if the dough ball floats immediately when added to the oil. If so, decrease the temperature a small amount. The Puris will burn if the oil is too hot, and they'll be greasy if the oil isn't warm enough. If they're soggy after frying keep them on a dry napkin for a few minutes and put in the oven for 5-10 minutes.
For the Pani:
One 5-inch Slice Tamarind (soaked in water for about 10 minutes)
1 Cup Warm Club Soda
3 Cups Cold Club Soda
2 and ½ Tablespoons Jaggery
1 and ½ Teaspoon Chaat Masala
1 and ½ Teaspoon Salt
1 and ½ Teaspoon Cumin Powder
3 Green Chilies, ground
One 3-inch Slice Ginger
1 Teaspoon Black Salt
1 Teaspoon Chili Powder
1 Pinch Tartaric Acid
Squeeze the tamarind in the water and strain the mixture into a bowl. Add the jaggery, cumin powder, chaat masala, salt, black salt, and ground pepper and stir well. Add the Club Soda and stir after adding each cup. In a food processor mix the cilantro, ginger, chilis, and tamarind. Add to a bowl and add some salt, chaat masala, cumin powder, and a small amount of Club Soda and stir well. Store in the refrigerator.
Filling
2 Cups Cooked Chickpeas
4 Potatoes, boiled and mashed
2 Onions, minced
1 Tablespoon Cilantro, chopped
Boil the potatoes and chickpeas. Let cool and mash. Add the onions and cilantro and store in the refrigerator.
Alternative stuffing ideas:
Chopped onions
White peas curry (ragda)
Steamed moong sprouts
Chopped coriander/cilantro leaves
Other Indian Street Food ingredients
You name it!
For Assembling:
Have the filling and spice water ready. Make a small hole in the Puri dough ball. Add the filling in the hole and serve the Puris with the Pani. Dip the stuffed Puri in the spiced water and enjoy.
You can keep Pani Puri for up to 3-4 days in airtight containers.
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