Millet Moong Sprouts Pani Puri
Craving Pani Puri but want something a little lighter? This millet and moong sprouts version is baked, not fried, and still gives you that satisfying crunch.
Ingredients
- 1 cup pearl millet flour (bajra atta)
- 0.25 cup whole wheat flour (atta)
- 0.25 teaspoon salt
- 0.5 teaspoon ghee (for dough)
- 0.25 cup warm water (approx, for dough)
- 200 grams moong sprouts
- 1 medium onion, finely chopped
- 1 medium tomato, seeds removed and finely chopped
- 0.25 cup finely chopped fresh cilantro
- 1 teaspoon chaat masala
- 0.5 teaspoon red chili powder
- 0.5 teaspoon roasted Cumin powder
- 1 teaspoon imli (tamarind) chutney (optional, for filling)
- 1 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 2 green chilies (adjust to taste)
- 1-inch ginger piece, peeled
- 0.5 teaspoon roasted Cumin powder (for pani)
- 0.5 teaspoon black salt
- 0.25 teaspoon dry mango powder (amchur)
- 0.25 teaspoon asafoetida (hing)
- 1.5 tablespoons jaggery powder or date powder (optional, for sweetening pani slightly)
- 1.5 cups cold water (for pani)
- 4 teaspoons tamarind pulp (for pani)
- 2 tablespoons finely chopped fresh cilantro (for garnish)
- 2 tablespoons pomegranate seeds (for garnish)
- 2 tablespoons sev (optional, for garnish)
Instructions
- To prepare the millet puris: In a large bowl, combine 1 cup pearl millet flour, 0.25 cup whole wheat flour, and 0.25 teaspoon salt. Add 0.5 teaspoon ghee and mix it into the flours until crumbly.
- Gradually add 0.25 cup warm water, a little at a time, and knead to form a stiff dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
- While the dough rests, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the dough into 30-35 small, equal portions. Roll each portion into a thin 2-inch circle. Place the rolled puris on the prepared baking sheet.
- Bake the puris for 8-10 minutes, or until they puff up and turn lightly golden brown. Flip them halfway through baking for even cooking. Remove from the oven and let them cool completely on a wire rack. They will crisp up as they cool.
- To prepare the moong sprouts filling: Take 200 grams moong sprouts and wash them thoroughly. Steam the sprouts for 5-7 minutes until they are just tender but still have a slight crunch. Drain any excess water and let them cool.
- In a mixing bowl, combine the cooled steamed moong sprouts with 1 medium finely chopped onion, 1 medium finely chopped tomato, 0.25 cup finely chopped fresh cilantro, 1 teaspoon chaat masala, 0.5 teaspoon red chili powder, 0.5 teaspoon roasted Cumin powder, and 1 teaspoon imli chutney (if using). Mix everything gently.
- To prepare the pani: In a blender, combine 1 cup fresh mint leaves, 0.5 cup fresh cilantro leaves, 2 green chilies, and 1-inch peeled ginger piece. Add a little water (about 2 tablespoons) and blend into a smooth, fine paste.
- Transfer the mint-cilantro paste to a large bowl. Add 1.5 cups cold water, 4 teaspoons tamarind pulp, 0.5 teaspoon roasted Cumin powder, 0.5 teaspoon black salt, 0.25 teaspoon dry mango powder, 0.25 teaspoon asafoetida, and 1.5 tablespoons jaggery powder or date powder (if using). Stir everything well to combine.
- Taste the pani and adjust seasonings as needed. The pani should be tangy, spicy, and slightly sweet. Chill the pani in the refrigerator for at least 30 minutes for best flavor.
- To assemble: Gently make a small hole in the center of each baked puri. Fill each puri with a spoonful of the moong sprouts mixture.
- Dip the filled puri into the chilled pani and serve immediately. Garnish with 2 tablespoons finely chopped fresh cilantro, 2 tablespoons pomegranate seeds, and 2 tablespoons sev (if using).