Anyway's coming to this post this has been long due since Deepawali. It was during that time, I along with my friend Smitha made Pani Puri. There were lot of hurdles when we started doing this. But final outcome was good and all of us were happy with the results. This recipe has been done with minimum ingredients that is available in everyone's pantry yet with satisfying results.
For the Puri:
1 cup Whole Wheat Flour/Atta
1/2 cup Semolina
salt to taste
1) Mix atta, semolina and salt well. Add enough water to make a stiff dough. It should be made like puri dough. Pinch a tennis sized ball and roll into a big chapathi. Using a cookie cutter cut rounds and deep fry in oil until crisp. Do not add to very hot oil as this will lead to browning.
When making pani puri we realised that we did not have chat masala or kaala namak. So we decided to make it with what we had in hand. We ground corriander leaves with few mint leaves, green chilli & salt. Added jeera-corriander powder. Added few Boondi's to the water. Tastes good when chilled.
For Tamarind Chutney:
Soaked equal parts of tamarind and jaggery together in little water for 1/2 an hour. Squeezed the tamarind out. Added salt and chilli powder to taste.
Sprouted moong (Green gram) partially boiled with salt to taste.
Make a small hole in the puri. Fill it partially with little boiled sprouts. Add Tamarind chutney and fill the puri with paani and eat immediately before it gets soggy.
Along with Pani puri we had also made Masala Puri. For making the masala I followed my Ragda recipe. Place roughly crushed puri's on plate. Pour the gravy. Add chopped onions, Tamarind and sev on top. Serve with chopped coriander leaves and curd if desired.