Quick and easy pani puri recipe with extra crunch, and filled with delight!

1 cup suji/semolina
¼ tsp salt
⅓ cup water (room temp)
½ cup mint
1 cup coriander
2 green chilli
½ inch ginger
¼ tsp salt
3 cups cold water
1 tsp chaat masala
½ tsp bit lobon/black salt
1 tsp roasted cumin
1 tbsp sugar
3-4 tbsp tamarind
Lime juice (optional)
1 cup tamarind water
3 cups cold water
1 tsp red chilli
½ tsp chaat masala
¼ tsp black salt/ bit lobon
½ tsp roasted cumin
1 tbsp brown sugar/ jaggery
2 small potatoes (boiled)
3 tbsp red chilli (chopped)
1-2 green chilli (chopped)
¼ tsp salt
½ tsp chaat masala
½ tsp roasted red chilli
¼ tsp chaat masala
2 tbsp coriander (chopped)

1. First, in a bowl add semolina and salt – mix together.
2. Then, add water and mix together well using your hand to knead a tight dough for 3-4 minutes – let it rest for 30 minutes.
3. In a blender cup, add mint, coriander, green chilli, ginger and salt – blend well.
4. Pour the liquid mixture into a bowl, but pour into a sieve to remove solid chunky pieces.
5. In the bowl, add cold water, black salt, roasted cumin, salt, sugar, tamarind and lime juice – stir well and add boondi.
6. In a different bowl, add tamarind water, cold water, red chilli powder, chaat masala, black salt, roasted cumin, salt and brown sugar – mix all ingredients together well and add bundiya/boondi.
7. In another separate bowl, add potatoes, red chilli, green chilli, salt, roasted red chilli, chaat masala and coriander – use a spoon to mix.
8. After this, roll out the dough (made previously) using a roller, and use a circle shaped cutter to cut out the dough, then remove excess dough.
9. Place the circle cutted dough into a pan containing hot cooking oil, and tap gently.
10. When they become golden brown colored, take them out and place onto a skimmer to remove excess oil.
11. Crack the frusca from the centre, then fill in with the mixtures previously made.
12. Ready to enjoy!

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