Measurements

• For Puri:
• - 1 cup Semolina
• - 2 tablespoons All-purpose Flour
• - 1/4 teaspoon Baking Soda
• - 1/2 teaspoon Salt
• - Water (as needed)
• For Pani:
• - 1/2 cup Tamarind
• - 1/4 cup Jaggery
• - 1 teaspoon Cumin Powder
• - 1 teaspoon Chaat Masala
• - 1/2 teaspoon Black Salt
• - 1/2 cup Mint Leaves
• - 1/2 cup Coriander Leaves
• - 2 Green Chilies
• - Salt to taste
• - Water (as needed)
• For Filling:
• - 2 Potatoes (boiled and mashed)
• - 1 Onion (finely chopped)
• - 1/2 cup Chickpeas (boiled)
• - 1/4 cup Boondi

Preparation Method

• In a bowl, mix semolina, all-purpose flour, baking soda, and salt.
• Add water gradually to form a stiff dough.
• Cover and let it rest for 30 minutes.
• Roll out the dough thinly and cut into small circles using a cookie cutter.
• Heat oil in a deep pan and fry the circles until they puff up and turn golden brown.
• Drain on paper towels and set aside.
• Soak tamarind in warm water for 30 minutes.
• Strain the pulp and mix with jaggery, cumin powder, chaat masala, black salt, mint leaves, coriander leaves, green chilies, and salt.
• Blend until smooth.
• Add water to adjust the consistency and refrigerate.
• In a bowl, mix boiled and mashed potatoes, finely chopped onions, and boiled chickpeas.
• Add salt to taste.
• To serve, make a small hole in the center of each puri.
• Fill with the potato mixture, add a few boondi, and pour the prepared pani over it.
• Serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.