Instructions

1. Combine ¼ cup all-purpose flour, ½ cup urad dal flour, 1 ½ cups ravva, ¼ cup of whole wheat flour, 1 tbsp. oil and 1 tsp. of salt. Add water slowly and mix the ingredients to make smooth and pliable dough. Knead the dough, and stop adding water once a smooth dough ball forms.

2. Place the dough in a bowl. Cover the dough with a damp cloth for 30 minutes.

3. Make the potato filling. Bring two potatoes to a boil. Peel and mash the potatoes, and place the mashed potatoes in a bowl. Add 3 tsp. of salt and 3 tsp. of red chili powder. Place the filling to the side until ready to use.

4. Knead the dough after 30 minutes. Pinch the dough off into small balls to form 60 balls total. Roll the balls out with a rolling pin into 2-inch-diameter circles. Place the dough circles between two damp towels to help them puff, and remove them after 15 minutes.

5. Place enough oil in a frying pan until it is 1 ½ inches high. Heat the oil over medium high heat. Place a small piece of dough in the oil; if the oil appears ready, the dough will rise to the top immediately.

6. Place the puris in the heated oil and press down lightly with a spatula. Once the puri puffs, turn it over and place another puri in the oil. Fry the puris until they appear golden brown and puffy on all sides.

7. Remove the puris and place them on paper towels to absorb excess oil.

8. Combine two green chilis, 1 tsp. ginger, 3 tbsp. tamarind paste and 1 cup mint leaves. Stir the ingredients to make a paste for the pani. Pour 6 cups cold water into a large bowl, add the paste and stir to mix well.

9. Add ¼ tsp. cumin powder, ½ tsp. chatt masala powder, 1 tbsp. amchur powder, pinch of black pepper and a pinch of salt to the mixture. Refrigerate until ready to use.

10. Press lightly on the top of the puri to make a small hole once the puri cools. Add 1 tsp. of the pani potato filling, ½ tsp. of chopped onions, 1 tsp. of chutney and 2 tbsp. of the mint pani mixture.