Pani puri

Ingredients

• 14 ounces brown chapati flour or whole wheat flour
• 7 ounces semolina, coarse or fine ground
• 3½ teaspoons lemon juice
• Salt, as needed
• Water, as needed
• Oil for frying, as needed
• 7 teaspoons Garbanzo Stuffing
• 3½ ounces mint-cilantro dipping sauce

• ½ cup black garbanzo, soaked and boiled with salt until soft
• ½ cup potatoes, diced
• ½ teaspoon cilantro, finely chopped
• 1 teaspoon tamarind chutney
• ¼ teaspoon red chile powder
• ¼ teaspoon cumin powder, roasted
• Sugar, as needed
• Salt, as needed

• 1 cup mint
• ½ cup cilantro
• 2 tablespoons ginger
• 1 jalapeno pepper
• ½ cup brown sugar
• ½ teaspoon red chili powder
• 1 teaspoon Amchur powder
• 3 cups water
• Salt, as needed

Directions

1. Combine flour, semolina, lemon juice, salt and water and knead for 5 minutes, or until smooth. Wrap dough in plastic and rest for ½ hour. Roll dough into a ball then, working on oiled surface, roll to very thin. Cut into seven 2 and ½-inch diameter rounds. Reserve between clean, damp kitchen towels.
2. In 350°F oil, fry dough in batches until puffed, browned and crisp. Using a slotted spoon, transfer to paper towel to cool and drain.
3. Cut small opening in shell, fill with ½ ounce garbanzo stuffing. Plate; serve with mint-cilantro dipping sauce.
4. **NOTE: Alternatively, pastry puffs may be used**

1. Boil garbanzos in well-salted water until soft. Drain. Mix with remaining ingredients and reserve.

1. Puree all ingredients in blender. Reserve.