Pani Puri
Servings Makes 24
Ingredients
To serve
Method
- In a bowl, add semolina, baking soda, flour and salt and mix to combine.
- Add water then knead to form a very firm dough (the firmness of the dough ensures crispy puri).
- Roll dough out on a floured bench with a rolling pin (or use a pasta machine) until about 2½cm thick. Use a 5cm cookie cutter and cut discs from the dough.
- In a heavy-based saucepan, add oil and heat to 180°C.
- Deep-fry puri discs in batches until puffed up then remove from pan and drain on kitchen paper towels.
- To serve, gently poke a hole in the top of the puri and stuff with smashed chickpeas. Fill shot glasses with tamarind chutney and top each with a stuff puri. Pour over spiced water and eat immediately.