as needed 0 chat masala
as needed 0 coriander leaves
as needed 0 cucumber
as needed 0 green chutney
1 number onion chopped
1 number potato
5 number Puries
as needed 0 red chilli powder
as needed 0 sev
as needed 0 sweet chutney
1 cup sweet curd
1 number tomatos
as needed 0 White peas
One of India’s favorite snack. The word “Pani” means water and “Poori” is puffed Indian bread. It is surely an experience eating Pani Poori. This popular Indian snack is also called Gol Gappa. Usually enjoyed at many of the street vendors in India it is becoming increasingly popular in many restaurants.
You can add the ingredients into the Poori according to your taste. Many people like to have only the sweet tamarind chutney, some like it hot and therefore adding the potatoes and lentils they dip the poori into the Pani Poori water. Some only add the moong/lentils while others favor the potatoes. Make your favorite combination.
Ingredients of making Pani Puri
For Making Puris
1/2 cup Semolina (Sooji)
1 cup All-Purpose Flour (Maida)
Salt per taste
Oil to deep fry
For Making Pani
1 bunch (8 to 9 leaves) Mint Leaves (Pudina Leaves)
5 to 6 cups of Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
2 tbsp chopped Coriander Leaves
3 Green Chilly (Hari Mirch)
1 tblsp Black Salt (kala namak )
For Stuffing Puris
1. 1/2 cup Boiled Green Moong
2. 2 medium boiled and mashed Potatoes
3. 1 cup boiled black chana (Chick Peas)-Soak for 6 hours and than boil it in a pressure cooker
4. 1 cup Tamarind chutney
5. 1 tsp chat masala
6. Salt as required
* Mix all the ingredients in a boil, except tamarind chutney and keep aside for stuffing the puris
Method of making Pani Puri
For Making Puris
1. Mix the white flour, salt and semolina together and knead into a soft dough. Set aside 15-20 minutes.
2. Make small sized balls.
3. With the help of some dry maida or sooji, roll into thin rounds.
4. Heat oil in a pan and deep fry puris till very light brown and crisp.
5. Drain in a paper towel for a while to dry out the oil.
6. Store in an airtight container when cool.
For Making Pani (Water)
1.Combine all of the ingredients for the dip together in a grinder and grind well.
2. Then strain any liquid from the grinded mixture.
3. Set aside the liquid that was strained (do not throw away).
4. Disregard the strained ingredients. Keep aside.
Serving the pani-puris
1. Tap the Poori at the center lightly to make a half inch hole in it.
2. Fill the puris with the stuffing made of potatoes, mung and black chana.
3. Now add 1 tbsp of the Tamarind chutney.
4. Dip the filled Poori into the pani puri water and serve.