for the pani 1:
cumin seed powder-1tsp
Ingredients for the pani 2:
made puri masala-3 tsp
as per your taste)
method for the pani:
- Soak the
tamarind in ½ cup of water for approximately 1 hour,strain out all the pulp through a sieve.
this pulp with the remaining ingredients except the black salt in a blender and
grind to a fine paste using a little water.
the paste into a large bowl and combine with 1 litre of water, the black salt
and salt mix well.
for at least 2-3 hours after making so that all the flavors have blended
for the pani:
- Grind together
mint leaves,coriander leaves and green chillies into a fine paste using little
the paste into a large bowl and combine 1 Lt water,salt,sugar and lime juice.
- Strain the
water if you desire and chill it for few hours and serve.
small hole in the centre of each puri.
semolina(rawa) – ½ cup
flour(maida)- ½ tbsp
water(bottled)- 2 to 3 tbsp
the semolina, plain flour, soda water and salt
make a semi-stiff dough and knead well,allow it to rest under a wet muslin
cloth for 10 to 15 mins.
the dough into 40 equal portions and roll each portion in 37 mm ( ½ “) circles.
these circles under a damp cloth for about 5 minutes.
- Deep fry
in a kadai in hot oil on a medium flame till they puff up and are golden brown
(press each puri using a slotted spoon till they puff up in the oil.)
drain on absorbent paper and store in an air-tight container.
I used the ready made puris.
I follow second method for pani and keep the pani lil sweet.
You may adjust he measurements as you want.
You may also cut the puris with the help of a small lid if you are preparing puris.