Method to Make Semolina Pani Puri
To make semolina Pani Puri, you will need:
- 1 cup coarse semolina (you can use either fine or coarse semolina)
- 2 tablespoons wheat flour
- 1 tablespoon refined oil (heated)
- Water
Instructions:
- In a bowl, mix semolina, wheat flour, and heated refined oil thoroughly.
- Gradually add water to form a soft dough, similar to chapati dough.
- Cover the dough and let it rest for 20 minutes to half an hour.
- Once the dough is set, knead it again lightly. Since semolina absorbs water, the dough might be slightly dry.
- Make small balls of the dough and roll them out into small round shapes.
- Heat oil in a pan on medium heat and fry the puris. Add only as many puris as the pan can hold comfortably at one time.
- Fry the puris until they puff up and turn golden brown. Remove them onto a plate once done.
Method to Make Spicy Water
To make the spicy water for Pani Puri, you will need:
- Coriander leaves (washed thoroughly)
- 2 green chilies
- 2 pieces of ginger
- 1 chili pickle
- 1 liter of clean water
- 1 teaspoon amchur (dry mango) powder
- 1 teaspoon chaat masala
- 1 teaspoon cumin and black pepper powder
- 1 teaspoon black salt
- Salt to taste
- 2 teaspoons lemon juice
- A handful of boondi (small fried gram flour balls)
Instructions:
- In a blender jar, add coriander leaves, green chilies, ginger, and chili pickle. Add a little water and blend to make a paste.
- Transfer this paste to a large bowl and add 1 liter of clean water.
- Add amchur powder, chaat masala, cumin-black pepper powder, black salt, regular salt, and lemon juice to the water. Mix well.
- Strain the water using a sieve to remove coarse particles. You can also use the water without straining if you prefer.
- Add a handful of boondi to the water and mix well.
Now your semolina Pani Puri and tangy spicy water are ready. Break the puris, fill them with the spicy water, and enjoy with your family and friends. This recipe is sure to be a hit with everyone.
