Recipe for Paani Puri

Follow these steps to make the Puris

• In a bowl mix the All Purpose Flour and Semolina
  
• Add the boiling Water and gently mix it with a spoon
  
• Once it is comfortable to touch, massage it very gently for 1-2 minutes only

  Cover it and Keep it to rest for 10 minutes

  Note: This is a very important step
  
• After 10 minutes, make tiny(I make balls weighing 3gms)sized balls
  
• Roll them with both your palms and make discs out of the dough balls
  
• With the help of a rolling pin, flatten each disc into a flat disc

  Note: Don’t roll them too thin where you can see the surface of the table or too thick either
  
• Place each disc on a plastic sheet or a tray

  Note: Very Important step. We place them on a plastic sheets o that one side of the disc remains moist and this moisture creates steam while frying and this is what helps the puris to puff up
  
• Let the discs be on the plastic sheet for 10 minutes

  Note: Very important step. If we fry it immediately, therewill be no moisture on the puris and it will not puff up
  
• Then in a skillet, add oil for Deep frying
  
• Once the Oil turns Hot drop each disc into the oil, moist side first
  
• With a Frying spoon gently press the puris down and you will notice them puffing up. Keep turning at intervals
  
• Once they turn light brown and crisp, remove them into a tray or bowl and keep aside

  Note: As they turn cool, they will turn crispier
  
• Once the turn cool, you can transfer the puris into a large box and put the lid on. This can be kept for about a week at room temperature,since they are deep fried.

  Note: Please ensure the puris are completely cool at room temperature. Even if it is warm and you pack them, they will turn soggy with the steam
  

Follow these steps to make the Meetha Chutney

• Soak the Dates and Tamarind in 3 Cups of Water for about 30 minutes
  
• Boil this mixture until the dates and tamarind becomes soft and the mixture turns thick
  
• Grind the Dates and Tamarind to a smooth fine paste and strain it using a strainer
  
• Mix the Jaggery and remaining 1 cup water into the Date and Tamarind mixture and cook it until the jaggery completely melts
  
• Then add the Cumin powder, Fennel Powder, Red Chilly powder,Black salt and Ginger powder and stir it well

  Note: At this stage if you feel you want your chutney sweeter, you can add the sugar

  Also, by adding red chilly powder, and all the other spices into the Meeta chutney, it will elevate the flavour of the chutney
  
• Continuously stir the chutney and allow it to boil until it turns thick

  Once it turns thick, you can decide at what consistency to turn the heat off. Here the choice is yours.

  Meetha chutney is ready. Keep it aside to cool. Once it comes down to room temperature, you can keep it in the refrigerator if you’re going to have cold paani puri
  

Follow these steps to make the Theekha Paani

• In a mixer grinder make a smooth paste of the Mint Leaves,Ginger, Coriander leaves, Chillies and Lemon Juice
  
• Add this paste into a bowl and add 1 litre water and mix itwell
  
• Add the red chilly powder, black salt, cumin powder, pepper powder and chaat masala
  
• Add the salted boondi. You can place it into the refrigerator if your going to have Cold Paani Puri
  

For the Paani Puri Stuffing

• There are two types of Paani Puri. One is Cold Paani Puri where you can use either Boiled Potatoes or Boiled Moong with soaked Salted boondi or a Mix of Both

  The other one is Hot Paani Puri in which Hot ragda i.e. boiled and mashed Dried white Peas is used
• If you’re going with Cold Paani Puri, boil the Moong with ½Tsp Salt with 1 Cup Water in a Pressure cooker on medium low heat until one whistle is released. Allow all the steam to release from the pressure cooker only then open it and strain the water into a bowl and let the Moong come down to room temperature and then keep it in the refrigerator to cool

  Note: We give it only one whistle because as soon as we turnoff the heat and wait for the steam to be released from the pressure cooker,the moong will further cook with the heat from the water. Also, for Paani puri,the Moong should not be fully soft
  
• In the same pressure cooker, you can use the same water that we used for boiling the Moong, Boil the Potato with ½ Tsp Salt medium low heat until one whistle is released. Allow all the steam to release from the pressure cooker only then open it and strain the water and let the Potato cool down to room temperature

  With your hand, bread down the Potato and keep it aside or you can keep it to cool in the refrigerator
  
• In a bowl, soak 1 tbspn salted boondi in 1 cup water for 10 minutes.Drain off the water, squeeze all the water off the boondi and mix the boondi with the Moong and keep it in the refrigerator.

  Note: This is optional but it tastes really good
  
• For the ragda, wash the soaked dried peas and transfer it into a pressure cooker along with ½ tsp salt and 1 cup water and boil it on medium low heat until two whistles are released
  
• Once all the steam is released from the pressure cooker,open the pressure cooker and with the help of a potato masher, mash the cooked peas and add ¼ tsp Turmeric powder and chilly powder and some chopped fresh coriander and mix it well. The ragda is ready
  
• Now, With the help of your thumb, crack open the top of each puri and stuff it either with the ragda or moong and potato

  Pour some Meetha chutney and Theeka pani and have it on the spot! Enjoyyyy!!
  
• I love to have a bowl full of the Theekha Paani it’s soYummm! I’m sure we’ve all asked the bhaiyya for paani after enjoying a plate ortwo of Paani Puri!
  
• And the cherry on the icing is the “Free” Sukha Puri u getafter each plate of paani puri! Omg this is like your right to ask the bhaiyya…butplease be nice enough to ask for just one and if you want more, please offer topay for it or better still just make it at HOME na!! 😊😊This is with plain ragda, salt, chaat masala sprinled with some Sev(my Sev gotover ☹)
  

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