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1
For the dough: Mix all purpose flour, semolina and salt in a bowl and mix it with cold water (soda is better) make sure to keep the dough tight.
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2
Not light and runny.
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3
Coer the dough and leave aside for 1 hour.
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4
For the Pani (tangy water), take 6 cups cold water.
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5
Add the paste of crushed mint leaves, green chilli, ginger.
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6
Add dry mango powder (sour taste), tamarind pulp and some salt to taste.
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7
You can choose to top it with some boondi (fried batter droplets)
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8
For the filling: Take 3 medium potatoes and boil the.
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9
Then crush them coarsely and add salt, chilli flakes / powder.You can also add chick peas that have been soaked overnight into the mix.
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10
Now bring back the prepared dough and roll into as thin sheets as possible.
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11
Use a round cutter to make about 2 inch rounds.
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12
Alternatively you can also make small balls and press them flat with a rolling pin.
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13
Keep the pressed circles under a damp cloth to keep them moist.
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14
To make the pooris, take oil in a vessel and bring to medium heat.
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15
Fry the rounds in batches until they turn just about brown.
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16
Press them at the center to get them to puff.
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17
Stack up the fried pooris gently ensuring they don't crumble.
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18
These can be stored for upto 2 weeks in an airtight container.
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19
How to eat?
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20
Take the pooris (fried hollow spheres) and gently punch on the thinner side to make a hole.
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21
Add about half a spoon of the boiled potato mix.
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22
Then add 2 tablespoons of the pani (water mix).
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23
Put the entire thing in mouth at one go.
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24
Enjoy the spicy tangy flavours.
