Ayurvedic Panch Puri Medley

A unique twist on traditional Pani Puri, this recipe infuses a blend of Ayurvedic herbs and spices to create a refreshing and healthful snack. Perfect for a light meal or appetizer, it balances flavors while promoting well-being.

Steps

1. In a bowl, combine semolina, whole wheat flour, and ajwain. Gradually add water to form a dough. 2. Roll the dough into small balls and flatten them into puris. 3. Heat oil in a pan and deep fry the puris until golden and crispy. 4. In a separate bowl, mix all the Ayurvedic filling ingredients until well combined. 5. For the Pani, blend mint leaves, coriander leaves, ginger powder, amchur powder, black salt, and chilled water until smooth. 6. Assemble the Pani Puri by filling each puri with the Ayurvedic filling and serving with the fresh Pani.

For the Puri: - 1/4 cup semolina (suji) - 1/4 cup whole wheat flour - 1/4 tsp ajwain (carom seeds) - Water (as needed) - Oil (for frying) For the Ayurvedic Filling: - 1 tbsp dry amla powder - 1/2 tsp jeera (cumin) - 1/2 tsp black salt - 1/2 tsp red chili powder - 1/2 tsp garam masala - 1 tsp honey - 1 tbsp chopped fresh coriander - 1/4 cup boiled and mashed potatoes - 1 tbsp cooked chickpeas For the Pani: - 1/2 cup fresh mint leaves - 1/4 cup fresh coriander leaves - 1/2 tsp ginger (shont) powder - 1/2 tsp amchur powder (dried mango powder) - 1 tsp black salt - 1-2 cups chilled water