Pani Puri

Instructions

1. 1

   In a bowl, mix 200g semolina and 100g all-purpose flour with a pinch of salt. Gradually add water and knead into a firm dough. Cover and let it rest for 30 minutes.

2. 2

   Roll out the dough into a thin sheet and cut into small circles using a cookie cutter or a small lid.

3. 3

   Heat oil in a deep pan and fry the puris until they puff up and turn golden brown. Remove and drain on paper towels.

4. 4

   Boil the 2 medium potatoes until tender, peel, and mash them. Mix with 100g boiled chickpeas, 1 teaspoon cumin powder, 1 teaspoon chili powder, and salt to taste.

5. 5

   In a blender, combine 1 tablespoon tamarind paste, 1 teaspoon black salt, 1 tablespoon mint leaves, 1 tablespoon coriander leaves, and enough water to make a thin, spicy water. Adjust seasoning to taste.

6. 6

   To serve, make a small hole in the center of each puri, fill with the potato-chickpea mixture, and dip into the spicy water. Enjoy immediately.