Pani Puri


Rawa 1 cup
Ghee 2 tbsp.
Oil To deep fry
Salt To taste
puri.jpg (5691 bytes)


Puri of Pani Puri
1.Combine salt and ghee and add this to rawa.
2. Rub this mixture thoroughly to form a hard dough.
3. Divide the dough into small portions.
4. Roll out each portion of the dough into thin round shapes.
5. Heat oil in a kadai to medium hot.
6. Deep fry puri in hot oil; when puri is puffed from one side, turn it over and continue frying till puffed from both sides and crisp and golden- brown in colour.
7. Remove, drain off excess oil and  leave  to cool.
Pani of Pani Puri
Puffed puris As required
Tamarind 4 cups
Water 4 cups
Coriander leaves 1 small bunch
Chili powder 1 tsp.
Cummin seeds roasted & ground tsp.
Black pepper tsp.
Sprouted green gram (mung) cup
Jaggery or Sugar To taste
Salt To taste


1. Boil the tamarind in the water till soft. Strain. Add the ground spices, salt and chopped coriander leaves.

2. If the mixture is too thick, dilute it with water. Make a small hole in each puri and stuff it with some moong sprouts.

3. Serve the pani and puri separately so that each guest can serve himself or herself by dipping the puri into the pani.

4. Chutneys may also be served with this pani and puris if preferred.