Fruit Cake
– 1 cup semolina (sooji) – 2 tbsp all-purpose flour (maida) – Water (as needed) – Oil (for deep frying) – 1 cup boiled potatoes (mashed) – ½ cup boiled chickpeas – 1 tsp chaat masala – Salt (to taste) – 1 cup tamarind pulp – 2 tbsp jaggery – 1 tsp roasted cumin powder – 1 tsp black salt – 1-2 green chilies – Fresh coriander leaves
To make puris, mix semolina, flour, and water into a tight dough. Let it rest for 30 minutes. Roll out small circles and deep fry until crisp and puffed.
For the filling, mix mashed potatoes, chickpeas, chaat masala, and salt in a bowl. Adjust spices to taste and keep aside until serving time.
For tangy water, blend tamarind pulp, jaggery, cumin powder, black salt, green chilies, and coriander with water. Strain the mixture and chill.
Make a small hole in the top of each puri. Fill with the prepared potato-chickpea mixture using a spoon or your fingers gently.
Dip the filled puris into the chilled tamarind water or serve the water separately in a bowl for dipping just before eating.
Serve pani puri immediately for best texture crispy puris with spicy, tangy water and flavorful filling make a perfect street-style snack.
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