Recipe by weblounge
Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. The hollow puri is slightly crushed on the top and filled with a little each of mashed potatoes, chopped onions and sweet chutney, then dipped in a chilled mint flavored tangy water, and eaten as a whole, in one mouthful. As you savor the pani puri, you can literally feel the explosion of flavors in your mouth, an assortment of crisp, tangy, spicy tastes.
- 1⁄4 cup maida flour or 1⁄4 cup all-purpose flour
- 2 tablespoons urad dal four
- 1 tablespoon oil or 1 tablespoon ghee
- 1 cup water, for kneading
- oil (for deep frying)
Directions See How It's Made
- 1) Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 30 mts. (very imp step).
- 2) While the dough is resting. (i) Prepare the pani (water) required for the puchka. (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use. (iii) Chop a large onion finely and keep aside until use.
- 3) Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape.
- 4) Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
- 5) Cool and store in an air tight container and use when required.