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This document provides a recipe for making Puris, Spicy Tangy Water (Pani), and a filling for a popular Indian snack. It includes detailed ingredient lists and step-by-step instructions for preparing each component, as well as an optional sweet tamarind chutney. The final serving instructions guide how to assemble and enjoy the dish.

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8 views3 pages

Math

This document provides a recipe for making Puris, Spicy Tangy Water (Pani), and a filling for a popular Indian snack. It includes detailed ingredient lists and step-by-step instructions for preparing each component, as well as an optional sweet tamarind chutney. The final serving instructions guide how to assemble and enjoy the dish.

Uploaded by

onlyroyal069
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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🌾 Ingredients

For the Puris:


 Semolina (Sooji/Rava) – 1 cup
 All-purpose flour (Maida) – 2 tablespoons
 Salt – ¼ teaspoon
 Water – as needed to knead the dough
 Oil – for deep frying
For the Spicy Tangy Water (Pani):
 Fresh mint leaves – 1 cup (tightly packed)
 Coriander leaves – ½ cup
 Green chili – 1 (adjust to taste)
 Tamarind pulp – 2 tablespoons
 Black salt – ½ teaspoon
 Roasted cumin powder – 1 teaspoon
 Chaat masala – 1 teaspoon
 Salt – to taste
 Cold water – 3–4 cups
 Lemon juice – 1 tablespoon (optional)
For the Filling:
 Boiled potatoes – 2 medium (peeled and
mashed)
 Boiled chickpeas or black gram
(optional) – ½ cup
 Chaat masala – ½ teaspoon
 Salt – to taste
Optional Sweet Tamarind Chutney:
 Tamarind pulp – 2 tablespoons
 Jaggery or sugar – 2 tablespoons
 Roasted cumin powder – ½ teaspoon
 Salt – to taste
 Water – ½ cup

🧑‍🍳 Instructions
Step 1: Make the Puris
1. Mix semolina, maida, and salt.
2. Add water gradually and knead into a stiff
dough.
3. Cover and rest for 20–30 minutes.
4. Roll out very thin, small circles (about 1.5
inch diameter).
5. Deep-fry in hot oil until they puff and turn
golden brown.
6. Drain and let them cool; store in an
airtight container.
Step 2: Make the Pani
1. Blend mint, coriander, green chili,
tamarind, and a little water into a paste.
2. Mix the paste with cold water.
3. Add spices and adjust seasoning.
4. Chill for at least 1 hour to let the flavors
meld.
Step 3: Make the Filling
1. Mix mashed potatoes with chickpeas, salt,
and chaat masala.
Step 4: (Optional) Sweet Chutney
1. Simmer all chutney ingredients until
slightly thickened.
2. Cool before serving.

🥄 To Serve
1. Gently crack open the top of a puri.
2. Add a spoonful of potato filling.
3. Add a little sweet chutney (optional).
4. Dip into or pour over the spicy pani.
5. Eat immediately!

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