In the United States, it's not as easy to find a good pani-puri place.
The fact that my US born kids love pani-puri makes my Indian heart swell with joy!
One fine day, the dinner menu was Pani-Puri. I was too lazy to go to the local Indian grocery store to get the ready-made puris so ended up making them at home. It was either that or change the menu. I chose the former after seeing the eager looks on the kids' faces.
- 1/4 cup Wheat flour
- 1 cup Fine sooji (semolina)
- Oil for frying
Keep covered for 10 min.
In the mean time add oil to a kadai (deep frying pan) and place on medium flame.
Make golf ball size rounds of the dough and keep covered. Roll out each piece with a rolling pin using a little oil. Use a cookie cutter to make small circles. I didn't have a circular cookie cutter so I used a flower shaped one. The diameter of the circle should be about 1.5 - 2 inches. This is size of the puri that can easily be eaten whole.
Fry the small circles to make them puff up and remove on a paper towel to drain excess oil.
- 2 tbsp Pani-puri masala
- 2 tbsp Tamarind chutney
- 2 tbsp Mint chutney
- 1/2 gallon Water
The puri filling can be made in a variety of ways.
- Boil a large potato. Peel and cut into small pieces. Soak green Mung overnight, then boil with a little salt till soft. Mix the boiled mung and potato with a little salt and a pinch of paprika.
- Soak white dry peas for a couple of hours, boil with salt, tumeric and a pinch of paprika till you can mash it.
Make a hole on the thinner side of the puri with your thumb. Put the filling in it. Dip the whole puri in the pani and eat it whole. Yum!!!