Make Pani puri in 2 minute

Ingredients

For The Puris

1/2 cup fine semolina (rava)

1/2 tbsp plain flour (maida)

3 tbsp soda water (bottled)

salt to taste

For The Pani

1 1/2 cups chopped mint leaves (phudina)

1 tbsp chopped coriander (dhania)

1/3 cup tamarind (imli)

25 ginger (adrak)

4 to 5 green chillies

1 tsp roasted cumin seeds (jeera) powder

1 1/2 tsp black salt (sanchal)

salt to taste

Other Ingredients

1 recipe khajur imli ki chutney

1/2 cup mixed sprouts, boiled

1/2 cup boondi, soaked and drained

Method

For the puris

Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.

Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.

Place these circles under a damp cloth for about 5 minutes.

Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).

Remove, drain on absorbent paper and store in an air-tight container.

For the pani

Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.

Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.

Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.

Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to proceed

Crack a small hole in the centre of each puri.

Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.