Garden & Jungle

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Pani Puri Chaat

Posted by Geetha on December 13, 2008

Pani puri can be served with tamarind juice, potatoes, curd, and chick peas.




Tamarind water – ½ cup

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Chaat Masala – 1 tsp

Black Salt – 1 tsp


All Purpose Flour/ Maida – 1/4 cup

Sooji or Rava – ¾ cup

Water – ½ cup

Method: – (Puri)

Mix the flour and sooji by adding water and make dough. Cover the dough with a damp cloth and let this sit for 10 minutes. Divide the dough into 60 small balls. Make sure you should cover the dough with the damp cloth (squeezed with water). Take 1 small ball and rest be under the cloth, roll the dough into about 2 inch diameter circle. Place these rolled dough into another damp cloth and keep doing these for all the 60 dough (this is done because once the dough is dried it won’t be good and also to puff it evenly). Once everything done heat oil in a pan and once it is heated up, put one puri in the oil and press lightly. When it puffs turns over and put another puri, keep adding 6 – 8 puris at a time. Fry till it turns into light golden brown. Place these puris in a paper towel so that excess oil will be removed.


While frying the puris take the first rolled puri and fry it.



Mix all those ingredients and serve it. You can also keep some potatoes.


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