1. Sooji - 1/2 cup
2. All Purporse Flour - 1 tbspn
3. Baking Soda - 1 tspn
1. Coriander leaves - 1 cup
2. Mint leaves - 1/2 cup
3. Jeera seeds - 1/2 tbspn or powder
4. Coriander seeds - 1/2 tspn or powder
5. Ginger - 1 inch
8. Imli/ Tamarind pulp - 1/2 tbspn
Make a dough out of the sooji, baking soda and water.
Sprinkle some flour on top of it in the end, and make it a hard dough.
make small balls and then rotis out of the dough, and deep fry till golden. (These puris take time to become golden, so be attentive)
Make a chutney out the Pani-ingredients. This chutney may be stored for about 3 days. When actually preparing the Pani-puri combination, dilute this chutney.
Sonth: (Imli ki chutney)
1. Imli (tamarind pulp) - 1 cup
2. Ginger powder - 1 tspn
5. Red Chillie powder
6. Kala Namak
7. Amchoor Powder
For a cup of tamarind powder, the other seasoning ingredients go according to taste. So, combine different measures of these ingredients according to your own taste buds!
Additionally, Pani Puris taste awesome with Boiled Moong Dal, Chickpeas, Potatoes and finely chopped onions.