Ingredients:
For the Puris:
* 500 gms semolina
* 4 tbsps ghee (clarified butter)
* Salt to taste
* Water
* Vegetable/ canola/sunflower oil for deep frying
For the Paani:
* 4 cups water
* 6 tbsps Jaljeera powder (available at most Indian groceries)
* 1 bunch fresh coriander leaves
* 1 bunch fresh mint leaves
* 3-4 green chillies
* 6 cloves garlic
* Juice of 2 limes
* 1 cup crushed ice
For the filling:
* 3 large potatoes boiled and chopped fine, sprinkled with salt to taste
* 2 cups boiled and coarsely mashed chickpeas, sprinkled with salt to taste
* 1 cup boiled green moong daal
* 2 cups Tamarind Chutney (see recipe below)
Equipment:
* 2" circular cookie cutter
Preparation:
* Mix the semolina, salt to taste, ghee together. Now add a little water at a time and knead into a smooth, medium-soft dough. Knead till the dough is absolutely smooth. Cover the dough with a damp cloth and allow to rest for 20 minutes.
* While the dough is resting, heat oil for deep frying and fry the boiled moong daal in it till crispy. Drain and keep on paper towels to cool.
* After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Puris). Repeat till all the dough is used up.
* Heat oil for deep frying in a large deep pan, till hot (on a medium flame). Deep fry a few small circles at a time in this oil. When each one begins to puff, gently press down on it with a slotted spoon (to encourage it to puff). When the Puri is fully puffed on one side, flip and repeat the process on the other side.
* Drain and keep on paper towels. Repeat till all Puris are made. They can be stored for a few weeks if kept in an airtight container.
* To make the Paani for Paani Puri, first grind the mint, coriander leaves, garlic and green chillies in a food processor to form a smooth paste.
* Add to the water. Also add the Jaljeera powder, lime juice and crushed ice and mix well. Chill this water till you are ready to serve the Paani Puri.
* To serve, first set up all ingredients - Puris, Paani, fillings and Chutneys - within easy reach. Give small bowls to those you are serving as the Puris leak and get soggy almost immediately if not eaten.
* Fill a Puri with a little potato, chickpea and crispy moong daal. Add some Tamarind Chutney. Now dip the filled Puri into the vessel containing the Paani and scoop full of Paani. Serve immediately.
* The trick to eating Paani Puri the right way is to open your mouth wide and put the whole Puri in your mouth in one go! No dainty bites with this dish! Paani Puri is fun to cook, serve and eat with friends.
For the Puris:
* 500 gms semolina
* 4 tbsps ghee (clarified butter)
* Salt to taste
* Water
* Vegetable/ canola/sunflower oil for deep frying
For the Paani:
* 4 cups water
* 6 tbsps Jaljeera powder (available at most Indian groceries)
* 1 bunch fresh coriander leaves
* 1 bunch fresh mint leaves
* 3-4 green chillies
* 6 cloves garlic
* Juice of 2 limes
* 1 cup crushed ice
For the filling:
* 3 large potatoes boiled and chopped fine, sprinkled with salt to taste
* 2 cups boiled and coarsely mashed chickpeas, sprinkled with salt to taste
* 1 cup boiled green moong daal
* 2 cups Tamarind Chutney (see recipe below)
Equipment:
* 2" circular cookie cutter
Preparation:
* Mix the semolina, salt to taste, ghee together. Now add a little water at a time and knead into a smooth, medium-soft dough. Knead till the dough is absolutely smooth. Cover the dough with a damp cloth and allow to rest for 20 minutes.
* While the dough is resting, heat oil for deep frying and fry the boiled moong daal in it till crispy. Drain and keep on paper towels to cool.
* After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Puris). Repeat till all the dough is used up.
* Heat oil for deep frying in a large deep pan, till hot (on a medium flame). Deep fry a few small circles at a time in this oil. When each one begins to puff, gently press down on it with a slotted spoon (to encourage it to puff). When the Puri is fully puffed on one side, flip and repeat the process on the other side.
* Drain and keep on paper towels. Repeat till all Puris are made. They can be stored for a few weeks if kept in an airtight container.
* To make the Paani for Paani Puri, first grind the mint, coriander leaves, garlic and green chillies in a food processor to form a smooth paste.
* Add to the water. Also add the Jaljeera powder, lime juice and crushed ice and mix well. Chill this water till you are ready to serve the Paani Puri.
* To serve, first set up all ingredients - Puris, Paani, fillings and Chutneys - within easy reach. Give small bowls to those you are serving as the Puris leak and get soggy almost immediately if not eaten.
* Fill a Puri with a little potato, chickpea and crispy moong daal. Add some Tamarind Chutney. Now dip the filled Puri into the vessel containing the Paani and scoop full of Paani. Serve immediately.
* The trick to eating Paani Puri the right way is to open your mouth wide and put the whole Puri in your mouth in one go! No dainty bites with this dish! Paani Puri is fun to cook, serve and eat with friends.
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