Classic Pani Puri

Instructions

1. 1

   In a mixing bowl, combine 200g semolina, 100g all-purpose flour, and 1 tsp baking soda. Add water gradually to form a smooth dough. Cover and let it rest for 30 minutes.

2. 2

   Roll out the dough into small, thin circles. Heat oil in a deep pan and fry the circles until they puff up and turn golden brown. Remove and drain on paper towels.

3. 3

   For the filling, mash 200g boiled potatoes and mix with 100g chickpeas, 1 tsp cumin powder, 1 tsp chaat masala, and 1 tsp black salt.

4. 4

   For the pani, blend 1 cup mint leaves, 1 cup coriander leaves, 2 green chilies, and the juice of 1 lemon with 1 liter of water. Strain the mixture and adjust seasoning with salt if needed.

5. 5

   To serve, make a small hole in each puri, fill with the potato-chickpea mixture, and dip into the prepared pani. Enjoy immediately.