Serves 4. For the puris 1/2 cup fine semolina (rawa) 1/2 tablespoon plain flour ( maida ) 3 tablespoons soda water (bottled) salt to taste For the pani 1 1/2 cups chopped mint leaves 1 tablespoon chopped coriander 1/3 cup tamarind ( imli ) 25 mm.

(1") piece ginger 4 to 5 green chillies 1 teaspoon roasted cumin seed ( jeera ) powder 1 1/2 teaspoons black salt ( sanchal ) salt to taste Other ingredients 1 recipe Khajur Imli ki Chutney 1/2 cup mixed sprouts, boiled 1/2 cup Boondi, soaked and drained This is a privileged section on tarladalal.com.

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Strain through a wire strainer to remove any rough bits. To make puri: Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.

Stand covered with wet cloth for 15-20 minutes. Make small sized balls.

With the help of some dry maida or sooji, roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp.

Drain in a paper towel for a while to dry out the oil. Store in an airtight container when cool (less)

For the hing pani 2 tablespoons tamarind ( imli ) 1 tablespoon coriander (dhania) powder 1/4 teaspoon asafoetida ( hing ) 1/4 teaspoon chilli powder 1/4 teaspoon black salt ( sanchal ) 1/2 teaspoon chaat masala salt to taste For the kewra pani 1/4 cup sugar 1/2 teaspoon black salt ( sanchal ) 1/2 teaspoon chaat masala juice of 1/2 lemon 2 to 3 drops kewra essence For the Limca phudina pani 1 bottle Limca ( lemon ) drink 1 cup mint leaves 2 to 3 green chillies 1/2 teaspoon black salt ( sanchal ) 1/2 teaspoon chaat masala 1/2 teaspoon roasted cumin seed ( jeera ) powder salt to taste For the khajur imli pani 1/2 recipe khajur imli ki chutney, mixed with 2 cups of water Ingredients 1 recipe puris 1 cup boondi, soaked and drained This is a privileged section on tarladalal.com.

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Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste.

Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.

After straining mix the paste with remaining water or adjusting to the taste. The pani (water) will taste best if refrigerated for a day.

Dough for Puris - Mix the flour and sooji. Add water as needed to make firm dough.

Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.

Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris. Divide the dough into about 60 small balls.

Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.

Place over a damp towel and cover with another damp towel. Do this for all 60 puris.

TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides. Prepare Puris - Heat the oil on medium high heat.

Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil.

The oil is ready if the dough comes up right away and does not change color. Start frying the puris, starting first with the puri you first rolled.

Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil.

Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times.

Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.

Fry all the puris. They should be crisp and puff like a ball.

Serve - Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.

Finish by filling each puri with the spicy pani (water) (less)

Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste.

Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.

After straining mix the paste with remaining water or adjusting to the taste. The pani (water) will taste best if refrigerated for a day.

Dough for Puris - Mix the flour and sooji. Add water as needed to make firm dough.

Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.

Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris. Divide the dough into about 60 small balls.

Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.

Place over a damp towel and cover with another damp towel. Do this for all 60 puris.

TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides. Prepare Puris - Heat the oil on medium high heat.

Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil.

The oil is ready if the dough comes up right away and does not change color. Start frying the puris, starting first with the puri you first rolled.

Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil.

Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times.

Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.

Fry all the puris. They should be crisp and puff like a ball.

Serve - Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.

Finish by filling each puri with the spicy pani (water) (less)

Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste.

Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.

After straining mix the paste with remaining water or adjusting to the taste. The pani (water) will taste best if refrigerated for a day.

Dough for Puris - Mix the flour and sooji. Add water as needed to make firm dough.

Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.

Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris. Divide the dough into about 60 small balls.

Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.

Place over a damp towel and cover with another damp towel. Do this for all 60 puris.

TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides. Prepare Puris - Heat the oil on medium high heat.

Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil.

The oil is ready if the dough comes up right away and does not change color. Start frying the puris, starting first with the puri you first rolled.

Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil.

Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times.

Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.

Fry all the puris. They should be crisp and puff like a ball.

Serve - Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.

Finish by filling each puri with the spicy pani (water) (less)