Pani Puri(Gol gape)

Ingrdients

To make puri: 
1 cup Semolina (Rava / Suji) 
3 tblsp Fine Wheat Flour (Maida) 
1/4 tsp Baking Soda

To make pani: 

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

• 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.

Pani:
	Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
	Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
	Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
	Refrigerate for about 2 hours to ensure proper blending.