Pani Puri

1. 1
   boil · ~30 min

   Cook the chickpeas and potatoes.

   1.Drain the soaked chickpeas and boil them in fresh water until tender.

   2.Boil the potatoes until cooked through, then peel them.

   3.Drain the chickpeas well and let both cool slightly.

   TIPCook the chickpeas until soft but not mushy so the filling keeps some texture.
2. 2
   knead · ~8 min

   Knead the puri dough.

   Mix semolina, all-purpose flour, salt, and warm water to make a stiff dough. Knead well for 5 to 6 minutes until smooth, then cover with a damp cloth.

   TIPA stiff dough helps the puris puff and stay crisp after frying.
3. 3
   rest · ~30 min

   Rest the dough.

   TIPResting softens the semolina and makes rolling easier.
4. 4
   prep · ~5 min

   Make the filling.

   Mix the potatoes and chickpeas with black salt, roasted cumin powder, and red chili powder. Mash lightly so the mixture holds together but still has small chunks.

5. 5
   mix · ~5 min

   Blend the pani base.

   1.Add coriander leaves, mint leaves, green chili, ginger, tamarind paste, jaggery, black salt, salt, roasted cumin powder, and chaat masala to a blender.

   2.Blend to a smooth paste with a little of the chilled water.

   3.Transfer to a bowl and mix in the remaining chilled water.
6. 6
   rest · ~20 min

   Chill the pani.

   Refrigerate the pani for at least 20 minutes so the flavors blend well. Taste and adjust the tang with a little more tamarind paste if needed.

7. 7
   prep · ~10 min

   Roll and cut the puris.

   1.Divide the dough into 2 portions.

   2.Roll each portion into a thin sheet on a lightly oiled surface.

   3.Cut small rounds with a cutter or bottle cap and keep them covered with a cloth.

   TIPRoll evenly thin so the puris puff properly and turn crisp.
8. 8
   fry · ~12 min

   Fry the puris.

   1.Heat oil for deep frying over medium heat.

   2.Slide in a few puris at a time and press them gently with a slotted spoon so they puff.

   3.Fry until crisp and light golden on both sides, then drain and cool completely.

   TIPKeep the heat medium. Very hot oil browns the puris too fast before they turn crisp.
9. 9
   assemble · ~5 min

   Assemble the pani puri.

   1.Crack a small hole in the top of each puri.

   2.Stuff a little potato and chickpea filling into each one.

   3.Fill with chilled pani just before eating.
10. 10
    serve

    Serve immediately.

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