Pani Puri

INGREDIENTS

For Puri / Gappa:

• Maida/ Plain Flour (Maida)- 1/4 Cup
• Whole Wheat Flour (Atta) – 1/4 Cup
• Semolina (Suji) – ¼ Cup
• A Pinch Of Baking Soda
• Salt To Taste (Namak)
• Oil To Fry

For Dhania Pudina Pani:

• Handful Of Mint Leaves (Pudina)
• Handful Of Coriander (Dhania)
• 50ml Tamarind (Imli) Water
• Green Chilies (Hari Mirch) – 3 Small
• Ginger (Adrak) – 1 Inch Piece
• Ice Cold Water – 4 Tablespoons + 5 Cups/1250ml
• Salt To Taste
• Black Salt (Kala Namak) – 1 Teaspoon
• Roasted Cumin Powder (Bhuna Jeera Powder) – 1 Teaspoon
• Chaat Masala – 1 Teaspoon
• Salt (Namak)- 1 Teaspoon Or To Taste
• Red Chili Powder (Lal Mirch Powder) – ½ Teaspoon
• Amchoor Powder – 1 Tbsp
• Black Pepper Powder (Kali Mirch Powder) – 1/4 Teaspoon

For Aloo (Potato) Masala Filling:

• Potatoes, Boiled, Peeled And Mashed – 1.5 Cup
• Red Chili Powder (Lal Mirch Powder)- 1 Teaspoon
• Roasted Cumin Powder (Bhuna Jeera Powder) – 1 Teaspoon
• Salt (Namak) – 1/2 Teaspoon
• Amchoor Powder – 1 Teaspoon
• Mint Coriander Paste (Dhania Pudina Paste)- 1 Teaspoon
• Dried Mint Powder (Pudina Powder) – 1 Teaspoon

For Chickpeas Filling:

• Boiled Chickpeas (Kabuli Chana) – 1 Cup (You Can Also Use Kala Chana /
Black Chickpeas)
• Onions (Pyaaz), Roughly Chopped – 1/8 Cup
• Red Chili Powder (Lal Mirch Powder) – 1/8 Teaspoon
• Roasted Cumin Powder ( Bhuna Jeera Powder)- 1/2 Teaspoon
• Salt (Namak) – 1/2 Teaspoon Or To Taste
• Amchoor Powder – 1/2 Teaspoon
• Black Salt ( Kala Namak) – 1/8 Teaspoon

For Tamarind Chutney:

• Tamarind (Imli) Soaked Hot In Water For 3 Hours – 1/2 Cup
• Jaggery(Gur / Gud) – 1/2 Cup
• Amchoor Powder – 1 Teaspoon
• Black Pepper Powder (Kali Mirch Powder) – 1/4 Teaspoon
• Red Chili Powder (Lal Mirch Power) – 3/4 Teaspoon
• Black Salt (Kala Namak)- 1 Teaspoon
• Table Salt (Namak) – 1/2 Teaspoon