For the pani. In a bowl mix all the ingredients of the pani together. Add the phudina paste. Refrigerate and chill. For the filling. In a bowl mix the potatoes, kala channa, …
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Mix Metta Gluten Free flour, cornstarch or rice flour, and salt in a bowl. Next, pour in the oil and mix until it crumbles a bit. Then add the hot water little by little while mixing. Knead the dough …
To make this easy Pani Puri recipe at home, take a bowl and add semolina, wheat flour, baking soda along with a little salt and water as required and prepare a stiff dough. Adding semolina will make the puris crispy.
In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt or regular salt. Mix well and keep aside. In a blender add all the ingredients mentioned above for the pani. Add water and grind to a fine chutney.
Puri needs to be air fried at a high temperature, if the temperature is not maintained the puri does not puff up well. I have tried air frying at 360 degrees Fahrenheit and 370 degrees Fahrenheit. Both temperatures gave good results. Air fry the pani puri in batches.
Keep adding one puri at a time into the preheat oil and fry the puri’s on low to medium heat (not high heat), until they puff and turn golden brown on both sides. Note: The puri’s have to fry on low to medium heat to get that perfect crispness. Drain the puri’s once they turn golden brown on absorbent paper.