PANIPURI CHAT

 

Prep Time  : 30 mins
Cooking Time  : 50 mins
Serve  : 2

INGREDIENTS

For puri
Semolina  -  1/2 cup
Wheat flour  -  1/2 cup
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

For Matar

Boiled yellow matar - 1 cup
Finely chopped onion - 1
Finely chopped tomato - 1
Finely chopped green chilly - 1
Finely chopped coriander leaves - 1 tbsp
Ginger garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Roasted cumin seeds powder - 1 tsp
Black salt - 1/2 tsp
Salt - to taste

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!

For Matar

METHOD
Boil the yellow matar in a pressure cooker add turmeric powder,salt,ginger garlic paste and one cup of water.
After one whistle simmer the flame for ten mins.
Take a large bowl add boiled yellow matar,onion,,green chilly,coriander leaves, and mix well.

Now stuffing is ready.

Stuff into panipuri and dip into tamarind water  

Serve panipuri immediately.