Welcome to our kitchen! Today, we’re going to prepare a unique and healthy version of Pani Puri – Millet Pani Puri. This version substitutes traditional semolina or wheat flour with millets, making it gluten-free and packed with nutritional goodness. Let’s dive into the recipe!

Ingredients

For Millet Puris:

• 1 cup Mixed Millet Flour (You can use a combination of bajra, ragi, and/or jowar millet flours)
• 1/4 cup Potato, boiled and mashed
• 1/4 tsp Baking soda
• Salt to taste
• Water, as needed
• Oil for deep frying

For Pani (Spicy Water):

• 1 cup Fresh Mint leaves
• 1/2 cup Fresh Coriander leaves
• 2-3 Green Chilies (adjust to taste)
• 1 inch Ginger
• 1/2 tsp Cumin powder
• 1/2 tsp Chaat Masala
• 1/4 tsp Black Salt
• Juice of 1 Lemon
• Salt to taste
• 2 cups Chilled Water

For Filling:

• 1 cup Boiled and mashed potatoes
• 1 cup Boiled chickpeas
• 1/2 cup Tamarind Date Chutney
• 1/2 cup Sev (optional, for garnish)
• Chopped fresh coriander leaves for garnish

Instructions

Step 1: Making Millet Puris (Shells)

1. Prepare dough: In a mixing bowl, combine mixed millet flour, mashed potato, baking soda, and salt. Gradually add water as needed to form a smooth and firm dough.
2. Rest the dough: Cover the dough with a damp cloth and let it rest for 15-20 minutes.
3. Divide and roll: Divide the dough into small lemon-sized balls. Roll out each ball into small puris (round discs) using a rolling pin. Ensure they are thin and of equal thickness.
4. Fry puris: Heat oil in a deep frying pan over medium-high heat. Fry the puris one by one until they puff up and turn golden brown. Press gently with a slotted spoon while frying to ensure they puff evenly. Remove and drain excess oil on paper towels.

Step 2: Making Pani (Spicy Water)

1. Blend herbs: In a blender, combine fresh mint leaves, fresh coriander leaves, green chilies, ginger, cumin powder, chaat masala, black salt, regular salt, and lemon juice. Blend until smooth, adding chilled water gradually to achieve a thin consistency.
2. Strain and chill: Strain the mixture through a fine sieve or cheesecloth into a large bowl. Add more water if needed to adjust consistency. Chill the pani in the refrigerator until ready to serve.

Step 3: Assembling Millet Pani Puri

1. Prepare filling: In a small bowl, mix boiled and mashed potatoes with boiled chickpeas. Season with salt and chaat masala to taste.
2. Assemble puris: Gently make a small hole in the center of each millet puri. Fill with a spoonful of the potato-chickpea filling.
3. Add chutney: Drizzle tamarind date chutney over the filling according to taste.
4. Pour pani: Just before serving, pour chilled spicy pani into each puri until it fills up.
5. Garnish and serve: Garnish with sev (optional) and chopped fresh coriander leaves. Serve Millet Pani Puri immediately and enjoy the burst of flavors!

Tips and Variations

• Millet options: You can experiment with different combinations of millet flours such as bajra, ragi, jowar, or even include foxtail millet (kangni) for varied textures.
• Spice level: Adjust the spiciness of the pani by adding or reducing green chilies.
• Make-ahead: Prepare the puris and pani ahead of time and assemble just before serving to maintain crispness.

Nutritional Benefits

Millet Pani Puri offers a healthier twist to the traditional street food by incorporating nutrient-dense millets. Millets are rich in fiber, vitamins, and minerals, making this dish not only delicious but also nutritious.

Enjoy making and relishing this innovative Millet Pani Puri with your family and friends!