Break it up before covering with water. Soak in hot water for two hours. Once soaked. break it apart with your hands so that the soft tamarind blends into the water. Whisk in the spices and place in the fridge until ready to use. Yield: 1 litre (4 cups). Pani puri is one of the most popular indian street food recipes. Street-style pani puri made with puri or golgappa, tasty potato stuffing, and different flavors of pani.. roasted cumin powder, fennel seeds powder, hing, chaat masala, jaggery, tamarind paste, lemon juice and some water. Grind into a paste. Take out the paste into a mixing.
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In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, black salt, roasted cumin powder, chaat masala, and salt. Blend until smooth. Strain the mixture and dilute it with water according to taste. Chill the pani in the refrigerator for at least an hour before serving.. In a large bowl add semolina, all-purpose flour and salt. Mix all the dry ingredients and knead the dough with water. The dough consistency should not be too hard or too soft. Once done rest the dough for about 20-25 minutes. After 20 minutes, continue to knead the dough for 2 more minutes.
