Pani Puri

Method

1. 1

   Knead semolina and flour with water to tight dough. Rest 30 minutes.

2. 2

   Roll very thin and cut 3-inch circles.

3. 3

   Deep fry on medium until puffed and golden. Drain.

4. 4

   Blend mint, coriander, chilli with water. Add spices and lemon juice for pani.

5. 5

   Refrigerate pani until chilled.

6. 6

   For serving: crack top of puri, add potato-chickpea filling, pour cold pani and eat immediately.