Homemade Panipuri with Spiced Tamarind Water

1.Prepare the puri dough: In a mixing bowl, combine semolina, all-purpose flour, baking soda, and a pinch of salt. Gradually add water and knead into a stiff but smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

2.Roll out the dough thinly on a lightly floured surface. Using a small round cutter (about 1.5 inches diameter), cut out small circles.

3.Heat oil in a deep frying pan over medium-high heat. Once hot, fry the puris in batches, pressing gently with a slotted spoon to help them puff up. Fry until golden and crisp, then remove and drain on paper towels. Let them cool completely; they will become crispier as they cool.

4.Prepare the spiced tamarind water: In a bowl, mix tamarind pulp, water, jaggery, roasted cumin powder, black salt, chaat masala, red chili powder, black pepper powder, finely chopped green chili, and lemon juice. Stir well until jaggery dissolves completely. Adjust seasoning and chill in the refrigerator for at least 1 hour.

5.Prepare the filling: In a bowl, combine boiled and mashed potatoes, boiled chickpeas, chopped coriander leaves, and salt to taste. Mix well.

6.To serve: Gently make a small hole on the top of each puri. Stuff each puri with a teaspoon of the potato and chickpea filling.

7.Dip the stuffed puris into the chilled spiced tamarind water or pour the water into the puris just before eating to keep them crisp.

8.Serve immediately as a delightful, crispy, and flavorful Indian snack.