Makes: 25 Puris
Puri’s – 20 to 25 (home-made or store bought)
Onion – 1 (finely chopped)
Date & tamarind chutney:
Tamarind water – 1 cup (small lemon sized tamarind ball)
Jaggery – 5 teaspoons
Chilli powder – 1 teaspoon
Dates – 10
Cumin seeds powder – 1 teaspoon
Water - 1 ½ litres
Lemon juice – 2 teaspoons
Pani puri masala – 2 teaspoons
Kala Namak (black salt) – ½ teaspoon
Salt – 1 ½ teaspoons
Mint leaves – ½ bunch
Coriander stem – a handful
Coriander leaves – a handful
Cumin seeds – 1 teaspoon
Green chillies – 3 or 4
Ginger – a small piece
Boiled potatoes – 3
Boiled white channa – 1 cup
Salt – ½ teaspoon
Coriander leaves – 2 teaspoons (finely chopped)
Chat masala – ¼ teaspoon
- Grind together all the ingredients mentioned.
- Add it to water with panipuri masala powder, kala namak, salt, lemon juice & stir well for the ingredients to mix well.
- Refrigerate the pani for 3 to 4 hours. (Or the ground contents could be mixed with chilled water)
Date & Tamarind chutney:
- Pressure cook all ingredients for 2 whistles.
- Once cooled, grind to smooth paste.
- Strain to remove to residue.
- Coarsely mash potatoes & channa.
- Add salt, chat masala, finely chopped onions & coriander leaves, mix well.
- Poke with thumb at the centre of each puri.
- Stuff each puri with a teaspoon of filling.
- Add ¼ teaspoon of date & tamarind paste to each puri.
- Immerse into green pani & consume immediately.
For home made puri’s:
Wheat flour – ½ cup
Sooji (rava) – ½ cup
Salt – ¼ teaspoon
- Mix rava, wheat flour, salt and enough water to knead into a soft dough.
- Let it stand at least an hour.
- Knead well again the dough.
- Divide into small portions & roll out each to thin chappathi’s.
- Cut small puris from it with any small cap.
- Deep fry puris in hot oil.
- When puri is puffed from one side, turn it over and continue frying till puffed from both the sides becomes crisp and light brown in colour.
- Drain on paper towel.
Tip : For extra crispy puri’s microwave for a few minutes.