A fantastic explosion in your mouth And don't forget you can buy the puri from almost all Indian grocery shops, we do this like 80% of the time so its totally fine to do. You can also have these simpler without the yoghurt topping PURI β cup wholewheat flour β cup fine semolina β cup plain flour β cup hot water Knead all the ingredients into a soft dough (the water must be hot) and allow it to rest for 30 mins Get a big pot of oil, enough for deep frying on a medium heat. Portion the dough into just smaller than a golf ball, keeping everything under a damp cotton towel (we used an old t-shirt), Roll out into small discs, using a tiny bit of oil to stop it from sticking. Deep fry in batches for 2 -3 mins, as you are frying push down on the discs to help them puff up. Allow to drain, then fry again for 10 seconds on a higher heat to make them very crispy. FILLING (dry) 400g tin black chickpeas (can sub regular, but try and find the black) 3 small potatoes, boiled, roughly chopped 1 tsp chilli powder 2 cloves garlic 2cm knob ginger Β½ tsp salt Pound the ginger, garlic, chilli and salt. Combine with the black chickpeas and potatoes and mash with your hands. FILLING (liquids) - blend all together, adjust spice and lemoniness to your liking 500ml water Half bunch coriander One bunch mint 3 green finger chillies 2 cloves garlic 1 tsp black salt 1 tsp cumin seeds, toasted 1-2 lemons, juiced Topping - 200g yoghurt 1 tsp black salt 1 tsp cumin seeds Fine sev Red onions, chopped Coriander Mint Tamarind sauce prebought @maggi one #panipuri #indianstreetfood #indianfood #pani #puri #gollgappaβ₯οΈ
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