PANIPURI

 

Prep Time  : 10 mins
Cooking Time  : 30 mins
Serve  : 2

INGREDIENTS

For puri
Semolina  -  1 cup
Wheat flour  -  2 t bsp
Asafoetida/hing  -  a pinch
Water  -  1 cup
Oil  -  for frying
For pani

Mint leaves paste                    -    1 tbsp
Tamarind water                      -    6 tbsp
Black pepper powder             -    1/4 tsp
Roasted cumin seeds powder -    1 tsp
Asafoetida/Hing                     -    1 tsp
Sugar                                      -    1 tbsp
Salt                                         -    to taste
Black salt                               -    1/2 tsp
Water                                      -    10 
METHOD

For puri
Take a large bowl add semolina,wheat flour,asafoetida and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough.
With the help of bottle cap cut the roll out dough in a round shape.
Heat enough oil in a pan and deep fry the golgappa on a low flame till golden brown and crispy.
Drain in paper napkin.

For pani

METHOD
Take 10 glass of water and add mint leaves paste, black pepper powder, tamarind water, sugar, salt, black salt, roasted cumin seeds powder, asafoetida and mix it well.
Paanipuri ka paani is ready. Serve it with paanipuris!

Boiled the black  gram and potato and mix chat

 masala  black salt and onion 

And now stuffing is ready  Stuff into panipuri and dip into tamarind water  

Serve panipuri immediately.