INGREDIENTS |
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For Puris :
- 1 cup wheat flour
- 1 cup maida
- 5 cups rava
- salt to taste
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For Pani :
- mint
- greenchillies
- blacksalt
- lemonjuice,
- tamarind
- panipuri powder
METHOD
For puris :
Make a dough using clubsoda (not water) to chapati consistency. Make into tiny balls. Press 5 at a time in the roti maker. Fry in very hot oil.
Preparation of pani :
Grind mint, greenchillies, lemonjuice, tamarind, panipuri powder with 2 litres of water. Boil potatoes, moong beans mash and mix together. Make a hole on one side in each puri and fill it with a teaspoon of the potato mixture. Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat. |
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| Mostly Sunny |
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| 31°C |
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| Humidity: 70% |
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