[font=Arial, Helvetica, sans-serif]Pani Puri [/font][font=Arial, Helvetica, sans-serif]Crisp puris [/font] Wheat Flour-1 cup Maida-1 cup Rava-5 cups Salt [font=Arial, Helvetica, sans-serif] Crisp puris (meant for pani puri) as required 1-2 medium-sized raw mangoes Salt to taste ½ tsp black salt 3 tsp roasted cumin powder Juice of 2 large lemons Grind to a paste 1 packed cup of fresh mint leaves ¼ cup of fresh coriander leaves 3-4 green chillies For filling (options) One option 1 cup moong sprouts A pinch of turmeric powder Salt to taste 1 tsp red chilli powder Another option 100 gm boondi 2 medium sized potatoes (boiled & cubed) 1 tsp chaat masala 1 tsp roasted cumin powder For Puri Make a dough using clubsoda to chapati consistency. Make into tiny balls. Press 5 at a time in the roti maker. Fry in very hot oil and store in airtight container. Boil raw mangoes in one and a half cups of water till tender. Peel them and extract mango pulp. Mix together mango pulp, ground mint-coriander- chilli paste, salt, black salt, roasted cumin powder and lemon juice. Add five cups of water and mix well. For meetha pani, add sweet tamarind chutney as per taste and mix. Chill in the refrigerator till use. You can use a variety of fillings to fill the puris like sprouted moong or boondis mixed with potatoes etc. To make the sprouted moong filling, blanch moong sprouts (you can also use mixed sprouts) with a pinch of turmeric powder and salt. Drain thoroughly and add red chilli powder and mix. For the boondi-potato filling, soak boondi in water for five minutes. Drain and squeeze lightly to remove excess water. Mix it with cubes of boiled potatoes and season it with salt, chaat masala, red chilli powder and cumin powder. Fill each puri with a little sprouted moong or boondi-potato mixture, then fill it up with the flavoured water and relish the pani puri.[/font]