Pani puri

Ingredients:

Pani (Spicy Water):

• 1/2 cup mint
• 1/2 cup coriander leaves
• 2 to 4 green chilies (adjust to taste)
• 3 tablespoons tamarind paste (Imli)
•  black salt to taste 
• 1/4 teaspoon ginger powder
• 1/8 teaspoon asafetida (Hing)
• 1 tsp cumin seed powder
• 1/2 teaspoon black pepper
• water as needed
• 
  
• Puris:
• 1/4 cup All Purpose flour (Maida or Plain Flour)
• 3/4 cup fine Sooji (Semolina Flour)
• 1/2 cup water (as needed)

Method:

1. Pani (Spicy Water):
2. Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
3. Strain the mixture and add water
4. Refrigerate for 2 hours

Puris:

1. Mix the flour, oil and sooji. Add water as needed to make firm dough. Cover the dough with a damp cloth for about ten minutes.
2. Divide the dough into about 60 small balls. Keep them under a damp cloth.
3. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. 
4. Heat the oil on medium high heat and fry the purIs. 
5. Fry all the puris. They should be crisp and puff like a ball.