Pani puri

Name: Pani puri
Total time: 600 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup fine unroasted sooji (rava or semolina); 1 tablespoon all-purpose flour (maida); 1/8 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup water; 1 teaspoon oil; as needed Cooking oil for deep frying; 1 cup coriander leaves; 1/2 cup mint leaves; 2 tsp ginger chopped; 4-5 green chilli chopped; 3 tbsp tamarind paste; 1 tsp black salt; 1 tsp roasted cumin powder; 2 tsp chaat masala; 1/4 tsp black pepper powder; 2 tbsp lemon juice; 2 tsp sugar; 4 cups water; 1/4 cup boondi/sev; 1 big potato (boiled); 1/4 cup boil chick peas/chole; 1 teaspoon roasted cumim powder; 1 teaspoon amchur powder/chat masala; 1/2 teaspoon red chilli powder; 1/2 teaspoon black salt

Sabrina Yasmin @barak_kitchen

Riyadh

#GA4
#week26
#pani_puri
Sharing India's most popular street food pani puri/golgappa/fuchka made with homemade puris and spicy green pani/water. Though now a days different varieties of pani puris are available, I love the traditional variety of pani puri with some simple potato and chickpea stuffing,. spicy green pani and sweet tamarind chutney.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

10 min/batch

10 servings

For Puri
1 cupfine unroasted sooji (rava or semolina)
1 tablespoonall-purpose flour (maida)
1/8 teaspoonbaking soda
1/4 teaspoonsalt
1/4 cupwater
1 teaspoonoil
as neededCooking oil for deep frying
For making spicy pani
1 cupcoriander leaves
1/2 cupmint leaves
2 tspginger chopped
4-5green chilli chopped
3 tbsptamarind paste
1 tspblack salt
1 tsproasted cumin powder
2 tspchaat masala
1/4 tspblack pepper powder
2 tbsplemon juice
2 tspsugar
4 cupswater
1/4 cupboondi/sev
For stuffings
1big potato (boiled)
1/4 cupboil chick peas/chole
1 teaspoonroasted cumim powder
1 teaspoonamchur powder/chat masala
1/2 teaspoonred chilli powder
1/2 teaspoonblack salt

Saved

Steps

10 min/batch

1

In a mixing bowl, take 1 cup fine unroasted sooji or rava or semolina, 1 tsp oil, 3 to 4 pinches baking soda and 1/4 tsp salt. With your fingers, mix the oil evenly with the sooji.
2

Now add 1 tbsp maida/all-purpose flour to this mixture.
3

Mix again very well so that the all-purpose flour is mixed evenly.
4

Add 2-3 tbsp water first. Mix again, then add little.more water and begin to knead the dough.
5

Sooji absorbs water while kneading. So add water in parts while kneading. The kneading is very important to get the perfect pani poori texture. The dough is not soft nor too hard. If you make the dough soft, then add 1 to 3 tsp more of the sooji.
6

Knead to a semi soft elastic dough and keep it in a bowl or pan.The pani puri dough should be elastic. Gluten strands need to be formed, which gives a structure and shape to the pooris, also help in puffing pooris and helps in them staying crisp.
7

Cover the dough with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes.
8

After 30 minutes, knead the dough again for few minutes.
9

Now divide the dough into two or three parts. take one part on your work surface and begin to roll. avoid adding any dry flour while kneading. keep the remaining dough covered with the moist kitchen towel.
10

Roll to a large round and thin disk. There should be no cracks in the rolled dough.
11

With a small cookie cutter or a small bowl, cut small t discs. Be sure that the pooris are evenly rolled.
12

Spread the discs to a dish or counter top. You can make all discs and spread to dish. Be sure to cover them with a moist cloth.
13

Heat oil for deep frying in a kadai or pan. The oil should be medium hot.Slide few pooris in the oil.
14

They will puff up quickly as soon as you add them to the hot oil. You can fry up to 4 to 8 pieces at a time, depending on the size of your pan.
15

With a slotted spoon flip them, once they puff up. even after oil stops sizzling, continue to fry till light golden. frying this way, gives a crisp texture to the pooris from outside as well as inside. otherwise, they remain soft from inside and crisp from outside.
16

Drain fried puri on kitchen paper towels. Like this fry all the pooris.
17

Once they get cooled at room temperature, immediately add puris to a jar or box and close the lid tightly. Use when needed.
18

For the spicy green paani, add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste. Add cold water while grinding.
19

Transfer this paste in a large glass jug.
20

Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well. Keep in the refrigerator to chill.
21

Add sev/boondi just before serving.
22

For the stuffing take one boiled and premer potato.
23

Mash it and add all the spices. Also add the boil chole and mix together.
24

For serving, take out chill paani from the refrigerator, crack puri to make a hole, stuff some potato mixture. Pour some spicy paani, sweet temarind chutney and garnish with some sev. Put the whole puri to your mouth and enjoy.