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Appetizers Aloo Bonda Dhokla Bhelpuri Choley Bhature Kachori Aloo Tikki Papri Chaat Papadam Vegetable Pakora Onion Bhajia Vegetable Samosa Meat Samosa Paneer Pakora Chicken Pakora   Pani Puri   Servings 40 pieces Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients Puri 1/2 cup Fine Semolina (Rava) 1/2 tbsp Plain Flour (Maida) 3 tbsp Clubsoda   Salt to taste Pani 1 1/2 cups Chopped Mint Leaves 1 tbsp Garam Masala 1/3 cup Red Chili Powder 1 inch Coriander (dhania) Powder 4-5 Crushed coriander seeds 1 tsp Fennel seeds 1 1/2 tsp Cumin Seeds   Salt to taste Filling 2 Mashed potatoes with salt to taste 1 cup Boiled garbanzo beans Preparation For Puri Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes. Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling. Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water) Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water. Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender. Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well. Refrigerate for about 2 hours to ensure proper blending. Serving panipuri Poke a small hole in the center of each puri. Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Serve.