Ingredients:

  • 1 cup semolina (rava) (120 g)
  • 2 tablespoons all-purpose flour (15 g)
  • 1/4 teaspoon baking soda
  • Salt to taste
  • Water for dough
  • 2 large potatoes, boiled and mashed (about 400 g)
  • 1/2 cup chickpeas, boiled (80 g)
  • 1 teaspoon chaat masala
  • 1/2 teaspoon red chili powder
  • 1 cup fresh mint leaves (packed) (30 g)
  • 1 cup fresh coriander leaves (packed) (30 g)
  • 2-3 green chilies (to taste)
  • 1/4 cup tamarind pulp (60 ml)
  • 1 tablespoon roasted cumin powder
  • 1 tablespoon jaggery or sugar (15 g)
  • 4 cups cold water (approximately 1 liter)
  • Chopped onions for garnish
  • Chopped cilantro for garnish
  • Lemon wedges for garnish

Instructions:

  1. Combine semolina, all-purpose flour, baking soda, and salt in a bowl. Add water gradually to form a firm dough. Cover and rest for 30 minutes.
  2. In a bowl, mix mashed potatoes, boiled chickpeas, chaat masala, red chili powder, and salt until well combined.
  3. Blend mint leaves, coriander leaves, green chilies, and tamarind pulp to a smooth paste. Add roasted cumin powder, jaggery, salt, and cold water to the paste; mix well. Chill for 1 hour.
  4. Roll the dough into thin circles and cut out small rounds. Heat oil in a deep frying pan; fry the puris until golden and puffed. Drain on paper towels.
  5. Carefully crack open the top of each puri, fill with the potato mixture, and drizzle with chilled pani. Garnish with onions, cilantro, and a squeeze of lemon.