- 1 cup Semolina (middlings of durum wheat; used to make pasta)
- 1/2 cup wheat flour
- 1.5 cups plain flour
- 1.5 teaspoons of salt
- 2 to 3 teaspoons of oil
Ingredients for Masala Water:
- 5 teaspoons of Pani Puri Masala
- 5 to 6 cups cold water
- 1 pinch of black pepper powder
- 1/2 teaspoon Chaat Masala
- 1.5 teaspoons of lemon juice
**Masalas can be bought at any general Indian food store**
Ingredients for Stuffing:
- 2 medium potatoes
- 1 can of chick peas
- 1 cup Tamarind chutney
- Start by preparing the pani puri water. Mix together all ingredients for the pani puri water in a large mixing bowl and store in an air tight container. Must be chilled for a day before ready to use.
- Next make the pani puri shells. These shells can be purchased at an Indian food store, or made from scratch. Mix the different flours together and add the salt. Knead into a stiff dough, adding water as needed. Add in the oil and continue kneading the dough. Cover and keep aside for 15 minutes.
- Grease the bottom of a deep wok. Divide the dough into 1/2 inch rounds, then flatten them into small circles. Deep fry them in hot oil in the wok until they puff up and turn golden brown. Keep aside to cool.
- Boil the potatoes. Then peel and chop coarsely. Let them cool.
- Tap the centers of the puri shells lightly to make a 1/2 inch hole in the tops. Add 1/2 teaspoon of the boiled potatoes, a few chick peas, and 1 tablespoon of the chutney. Dip the puris into the chilled water and serve.