panipuri

Pani Puri

Ingredients:

• For the puri:
  • 1 cup semolina (rava)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Water, as needed
  • Oil for deep-frying
• For the pani:
  • 1/2 cup chopped mint leaves
  • 1 cup chopped coriander leaves
  • 1 tablespoon tamarind paste
  • 1 inch ginger, peeled and grated
  • 2-3 green chilies, chopped
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • 1 teaspoon salt
  • 4-5 tablespoons sugar, or to taste
  • 1 cup water
• For the filling:
  • 1 cup boiled potatoes, mashed
  • 1/2 cup boiled chickpeas, mashed
  • 1 small onion, chopped
  • 1 tablespoon sev
  • 1 tablespoon chopped cilantro

Instructions:

1. In a bowl, whisk together the semolina, baking soda, and salt. Gradually add water, mixing until a soft dough forms. Cover the dough with plastic wrap and let it rest for 30 minutes.
2. Heat the oil in a deep-frying pan over medium heat. Roll out the dough into small circles, about 2 inches in diameter. Fry the puri in batches until golden brown and puffed. Drain on paper towels.
3. In a blender, combine the mint leaves, coriander leaves, tamarind paste, ginger, green chilies, cumin powder, chaat masala, salt, and sugar. Blend until smooth. Add the water and blend again until combined.
4. To assemble the pani puri, fill a puri with a mixture of mashed potatoes, chickpeas, onion, sev, and cilantro. Top with a few tablespoons of pani and enjoy!

Tips:

• For a spicier pani, add more green chilies.
• For a sweeter pani, add more sugar.
• You can also add other ingredients to the pani, such as chopped tomatoes, chaat masala, or black salt.
• If you don't have a deep-frying pan, you can shallow-fry the puri in a skillet.
• Serve the pani puri immediately for the best flavor.

Enjoy!

This version of the recipe is more concise and easier to read. It also includes some helpful tips for making the best pani puri.