PAANI PURI

Ingredients:
Puri:
1/2 cup Fine Semolina (Sooji)
1/2 tbsp. Plain Four (Maida)
1/4tsp. Soda
Salt to taste

Paani:
1 1/2 cups Mint leaves, chopped
1 tbsp. Coriander (cilantro) leaves, chopped
1/3 cup Tamarind
4 to 5 Green chillies
1 tsp. Ground cumin seeds
1/2 tsp. Black pepper
Salt to taste

Stuffing:
1/2 cup Mashed cooked potatoes with salt to taste
1 Onion, chopped

Method:
Puri:
1. 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
2. Divide the dough into equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling
3. Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown
4. Place the puffed circles ("puris") on absorbent kitchen tissue and then stored in an air-tight container

Paani:
1. Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water
2. Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender
3. Transfer the paste into a large bowl. Add 1 liter of water, continuously mixing the contents with a spoon. Add black pepper and salt. Mix well.
4. Refrigerate for about 2 hours to ensure proper blending

Eating Method:
* Poke a hole in the center of each puri
* Add small quantity of mashed potatoes, and onion as filling. Dip in paani so that puri is filled with it. Serve.