Pani puri

Ingredient.....

For puries

1. Rawa  - 1 cup 
2. Wheat flour  - 1 cup
3. Water half cup
4. Oil for frying

For  Tikha pani

1. Pudina/ mint leaves - 1 cup
2. Corrainder leaves - 1+1/2 cup
3. Green chillies - 4 - 5
4. Ginger - 1 inch
5. Black salt - 1tbsp
6. Jeera powder -1 tsp
7. Amchur powder - 1 tsp
8. Citric acid 1/2 tsp  or one lemon
9. Red chilly powder - 1tsp
10. Khari bundi -1/2 cup

For Tamarind chutney

1. Tamarind pulp - 1 cup
2. Jaggery - 1/2 cup
3. Ginger  water  - 1 inch
4. Black salt - 1tbsp
5. Jeera powder -1 tsp
6. Red chilly powder - 1tsp

For stuffing 1

1. Boiled potatoes - 2-3
2. Boiled brown Channa - 1 cup
3. Chopped onion - 1cup
4. Black salt - 1tbsp
5. Jeera powder -1 tsp
6. Red chilly powder - 1tsp
7. Corrainder Powder - 1tsp
8. Green chutney made for pani -1tsp
9. Chopped coriander leaves - 1/4cup

For stuffing 2

1. Cooked ragda - 2-3
2.  Chopped onion separately
   

Pictorial recipe.....

One vati jad rawa and one vati regular wheat flour .

Gradually add water and make tight dough.

Dough is ready.

Cover it with wet cloth and rest for 20-30 min.

Knead properly till the  rawa granule is not , c seen.

Make equal small one inch balls.

Sprinkle some oil so that it does not sticks to eachother.

roll it

Place on plastic and cover it with thin cloth.when rolled all puris, start frying immediately from first puri.

Heat an oil and fry on medium to full flame .

Till golden brown in colour.

Cool down completely and our crispy puries are ready. store it in plastic bag or container.

For making pani....

Take pudina and corrainder leaves in equall quantity or slightly corrainder leaves more.5-6 green chillies,one inch adrak , Jeera powder,amchur powder and black salt.

Take above all ingredients to smaller mixing jar first without adding water.

After first spin add half lemon juice.when lemon reacts with the green chilly and pudina it changes to darker green colour.

See how beautiful green colour has come up.

You can store this chutney in freezer for long time or also make chutney cubes in ice tray,so when needed remove from freezer and directly add to water.

Take 1-2 tbsp of chutney and add to  approximately one litre of water and add in 1tsp of citric acid also add Jeera powder,amchur powder and black salt if required or according to the taste.

Add kuti red chilly powder.

Add some salty bundi and our pani is ready.

For making alloo masala .....

Take 4-5 boiled potatoes.

Peel off.

Smash it.

Add one spoon green chutney which we made earlier check above.

Add in boiled brown Channa , chopped onion, corrainder leaves,Jeera powder,red chilly powder, corrainder Powder and black salt to taste.

Add some tamarind chutney and mix all together.

Aloo masala stuffing is ready to go in puri.

yummy.....!!