Pani Puri

1. Making the Puris

In a mixing bowl, combine semolina, all-purpose flour, and baking soda. Slowly add water to form a tight and smooth dough. The dough should be firm and not sticky. Cover the dough with a damp cloth and let it rest for about 20-30 minutes. Divide the dough into small balls and roll them out into thin circles. They should be approximately 2 inches in diameter. Heat oil in a deep frying pan. To check if the oil is hot enough, drop a small piece of dough into the oil; if it rises immediately, the oil is ready. Slide the rolled-out puris into the hot oil and press gently with a slotted spoon. The puris should puff up. Flip the puris over and fry until they are golden brown and crispy. Remove the puris from the oil and place them on paper towels to drain excess oil. Let them cool and store them in an airtight container until needed.

2. Preparing the Pani

In a blender, combine the mint leaves, cilantro, green chilies, ginger, tamarind pulp, jaggery (or sugar), roasted cumin powder, black salt, and regular salt. Blend the mixture until it becomes a smooth paste. Strain the paste into a large bowl and add 4 cups of chilled water. Mix well. Taste and adjust the seasoning if necessary. Add ice cubes to keep the pani chilled.

3. Making the Tamarind Chutney

In a saucepan, combine the tamarind pulp, jaggery (or sugar), roasted cumin powder, red chili powder, salt, and water. Simmer the mixture on low heat until it thickens and the flavors meld together. Allow it to cool before serving.

4. Preparing the Filling

In a mixing bowl, combine the mashed potatoes, chickpeas, red chili powder, chaat masala, and salt. Mix well.

5. Assembling Pani Puri

Crack a small hole in the center of each puri by lightly tapping on the thinner side with your thumb. Fill each puri with a teaspoon of the potato-chickpea filling. Add a little bit of tamarind chutney into the puri. Dip the filled puri into the chilled spicy pani or spoon the pani into the puri just before eating.

6. Garnish

Optionally, garnish with sev, chopped onions, and/or fresh cilantro.