Jan 22, 2018
Mix sooji, wheat flour and salt in a large bowl and knead with water to make soft dough. Let it rest for about 30 minutes.
Heat the oil over medium heat to deep fry the puris.
Roll the dough into approximately 1 1/4-inch-diameter discs.
Slip the discs into the hot oil and fry them till they turn light brown.
Drain on a paper-towel and let cool. They will continue to crisp as they cool.
For the stuffing:
Mash the boiled potato and mix all the ingredients together.
For the pani:
Grind mint, coriander, ginger powder, tamarind pulp, green chilli and water together in a mixer.
Add chaat masala, cumin powder and black salt.
Mix with extra water and adjust the seasoning.
To make pani puris:
Stuff puri with aloo mixture and pour pani inside it.
Enjoy and don’t let the puris break before they reach your mouth!