Ingredients:

   
To make puri:

• 1 cup Semolina (Rava / Suji)
• 3 tblsp Fine Wheat Flour (Maida)
• 1/4 tsp Baking Soda
• Oil to deep fry

To make pani:

• 1/2 cup Tamarind (Imli) Pulp
• 2 cups Water
• 2 tblsp roasted Cumin Seed (Jeera) Powder
• 2 tblsp un-roasted Cumin Seed (Jeera)
• Coriander Leaves
• 3 Green Chilly (Hari Mirch)
• 2 tblsp Mint Leaves (Pudina Leaves) Chutney
• 1 tblsp Black Salt (kala namak )
• 2 tblsp Jaggary (Gur)

How to make pani puri:

    To make pani:

•     Measure all ingredients.
•     Adjust spices and tangyness to taste.
•     Strain through a wire strainer to remove any rough bits.

  To make puri:

•     Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
•     Stand covered with wet cloth for 15-20 minutes.
•     Make small sized balls.
•     With the help of some dry maida or sooji, roll into thin rounds.
•     Heat oil in a pan and deep fry puris till very light brown and crisp.
•     Drain in a paper towel for a while to dry out the oil.
•     Store in an airtight container when cool.

Ingredients:
   

• 350gms Gram flour (Besan)
• 1cup Curd (Stirred)
• 1tsp Green Chilies (paste)
• 1tsp Ginger (paste)
• Salt to taste
• 1tsp Soda bi-carb / Eno fruit salt
• 1 Lemon juice
• 1/2 tsp. turmeric powder
• 1tbsp Oil
• For Tampering
• Few Curry leaves
• 1tsp Mustard Seeds
• 2tsp Oil
• Coriander leaves (chopped)
• 2-3 green chilies (vertically slit)

 

Preparation:

•     In a bowl add gram flour (besan), Curd and water.
•     Mix well and make a smooth batter. The batter should be of thick consistency.
•     Add salt and set aside for 4 hours covered with a lid.
•     Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
•     Keep the steamer or cooker ready on gas.
•     Grease a baking dish (it should fit in the steamer or cooker).
•     Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
•     Add this to the batter and mix well.
•     Pour the batter into the greased pan and steam for 10-12 minutes or till done.
•     Cool for sometime and cut into big cubes.
•     Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
•     Garnish the besan dhokla with coriander and slited green chilies.
•     Serve with green(hari) chutney.