PREPARATION

1. In a mixing bowl, add 200 grams semolina, 2 tablespoons wheat flour, 1 teaspoon salt, 2 tablespoons oil and mix it well.

2. Add 200 milliliters warm water and knead it into a dough.

3. Rest the dough for 20 minutes.

4. Take a ball from dough and roll it into a circle about 1-2 mm.

5. Do not roll it very thin or very thick. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying.

6. Make small round puris with the help of a rolling pin.(see video)

7. Heat sufficient oil in a skillet take 2-3 puris and slide them gently into a pot. (Do not drop them together - Do it one after another)

8. Deep fry them until crispy and light golden brown.Drain on an absorbent paper.

9. Take a pan, add 1 1/2 teaspoons cumin and dry roast for 2 - 3 minutes or until it turns golden brown in color.

10. Remove it from pan and transfer this into a mortar.

11. Cush the roasted cumin with the help of a pestle. Keep aside.

12. In a blender, add 40 grams mint, 40 grams marijuana leaves, 1 tablespoon green chili, 100 grams jaggery powder, 1 teaspoon salt, 1 teaspoon black salt, 250 milliliters tamarind pulp and blend it into a smooth puree.

13. Transfer this into a bow, add 1 litre water, pounded cumin powder and mix it well.

14. Add 40 grams boondi on it.

15. Crack the top of the pani puri with your thumb. Add potatoes mixture in it.

16. Dip the puri into the pani.

17. Enjoy!

Bhang Pakora

Servings - 3 - 5

INGREDIENTS

Potatoes - 250 grams

Onions - 150 grams

Gram flour - 200 grams

Marijuana - 40 grams

Cumin - 1 teaspoon

Dry mango powder - 1/2 teaspoon

Pomegranate - 1/4 teaspoon

Red chilli - 1 teaspoon

Salt - 1 teaspoon

Coriander - 1 tablespoon

Water - 200 millilitres

Chaat masala - for garnishing