Pani puri is one of the famous street foods of India. Fried and puffed puris are filled with meetha pani made out of tamarind, jaggery/ dates and theeka pani made out of coriander, mint and green chillies. Mashed potatoes or sprouted moong and boondi are also filled into the hollow puris along with the thin chutneys or pani. Generally, the puris are made out of rava. I used jowar flour for this and got perfectly puffed puris. It was absolutely delicious!
- 1 Cup Sorghum/Jowar Flour
- 1 Cup Water
- 1/2 Tsp Salt
- 1 Tsp Oil
- 1/4 Cup Moong Sprouts or Mashed potatoes
- 1/4 Cup Boondi
- Sweet and sour pani (Tamarind and jaggery/Imli gur pani)
- Spicy Mint and Coriander (pudhina dhaniya) Pani
- Oil for deep frying
- In a 2 Ltr cooker add water salt and oil. Cook for a whistle and switch off heat. Release pressure and mix in jowar flour. Keep covered for 15 minutes with weight on.
- Open, knead briefly and make a soft dough. Roll them into big rotis as thin as possible.
- Using a small cap or lid, punch out puris.
- Heat oil for frying. Deep fry the small puris till they become crisp and puffs up.
- Remove and drain on a kitchen tissue.
- Fill each puris with both pani, sprouts or mashed potatoes and boondi.
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1. This method of making dough is known as Autolysis. Water quantity may vary depending on the moisture content of the flour.