The Crispiest Pani Puri Recipe With Tamarind and Mint Water

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrition.

tamarind

🥗Healthier: date chutney

💰Cheaper: apple cider vinegar

Date chutney provides sweetness with less acidity.

chickpeas

🥗Healthier: black beans

💰Cheaper: split peas

Black beans are high in protein and fiber.

boiled potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add sweetness and nutrients.

In a bowl add semolina and salt - mix together.

Add water and mix together well using your hand to knead a tight dough for 3-4 minutes - let it rest for 30 minutes.

In a blender cup, add mint, coriander, green chilli, ginger and salt - blend well.

Pour the liquid mixture into a bowl, but pour into a sieve to remove solid chunky pieces.

In the bowl, add cold water, black salt, roasted cumin, salt, sugar, tamarind and lime juice - stir well and add boondi.

In a different bowl, add tamarind water, cold water, red chilli powder, chaat masala, black salt, roasted cumin, salt and brown sugar - mix all ingredients together well and add bundiya/boondi.

In another separate bowl, add potatoes, red chilli, green chilli, salt, roasted red chilli, chaat masala and coriander - use a spoon to mix.

Roll out the dough using a roller, and use a circle shaped cutter to cut out the dough, then remove excess dough.

Place the circle cut dough into a pan containing hot cooking oil, and tap gently.

When they become golden brown colored, take them out and place onto a skimmer to remove excess oil.

Crack the frusca from the centre, then fill in with the mixtures previously made.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens