Ingredients
Scale
Puri
- 2 cups sooji
- ½ cup club soda
- 1 tsp salt
- oil for frying
Pani
- 1&½ cup cilantro roughly chopped
- ⅓ cup mint roughly chopped
- 2 serranos roughly chopped
- 3 garlic cloves roughly chopped
- 6 cups water
- ½ tbsp lemon juice
- 1 tsp black salt *sanchar
- regualr salt to taste
Pani Puri filling (potatoes & chana)
- 3 potatoes cooked and peeled
- 2 cups chana cooked
- 1 tsp salt
- 2 tsp cayenne pepper
Instructions
Puri
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In a large bowl mix Sooji, salt and club soda until everything is well combined into a dough form. Cover bowl with a dish towel and let it sit for 10 – 15 mins.
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Heat oil in a deep pot, you want to your oil to be hot.
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On a large countertop surface, roll out your dough and use a small cookie cutter to cut out rounds. Drop a 4-5 puris into the oil and fry them for 1-2 mins until they puff up and are slightly golden brown. Repeat step until you no longer have dough left.
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Store in an air tight container and enjoy!
Pani
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In a food processor add cilantro, mint, serrano, garlic, lemon juice, black salt (sanchar) and salt. Blend everything together until you have a paste like consistency. Transfer into a large bowl and add the water. Refrigerate until ready to use.
Pani Puri filling (potatoes & chana)
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Mix the cooked potatoes, chana along with the spices. Adjust spice level if you can’t handle to much heat.
Assembly
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Poke holes in your puri, fill with filling and dunk it into the pani (water). Enjoy!
Notes
- I used Laxmi brand Sooji, can be found in any Indian grocery store.
- Make sure when you roll out your dough, its thin and not to thick.
- Oil has to be hot so puri can puff up, cold oil will result into flat puri’s.
- I usually make the water the night before, so a lot of the flavors absorb.
- If dough is looking a bit dry add 1tbsp of club soda as you need to form a dough.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer, dinner, Side Dish, Snack
- Cuisine: Indian
Keywords: dahi puri, pani puri, puri
