Homemade Filling + Pani + Paani Poori Recipe | Seema's Kitchen |

semolina

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber while corn flour is more affordable.

tamarind

🥗Healthier: date paste

💰Cheaper: ketchup

Date paste offers natural sweetness, while ketchup is a budget-friendly option.

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans provide a different flavor, and canned beans save time.

chaat masala

🥗Healthier: cumin powder

💰Cheaper: curry powder

Cumin powder is healthier, while curry powder is a cost-effective spice.

Mix semolina and all-purpose flour in a bowl.

Add water gradually and knead into a smooth dough.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the dough into small balls and roll each ball into thin discs.

Heat oil in a deep pan over medium heat for frying.

Fry the discs until they puff up and turn golden brown, about 2-3 minutes.

Remove and drain on paper towels to absorb excess oil.

Prepare the pani by blending mint leaves, coriander leaves, green chilies, and tamarind with water until smooth.

Add black salt, cumin powder, and sugar to the pani mixture, adjusting to taste.

Chill the pani in the refrigerator for at least 30 minutes.

Serve the puris with a filling of boiled potatoes and chickpeas.

Pour chilled pani into the puris just before serving.

Cooking Techniques

Spice Level:

Allergens