Paani Poori

Name: Paani Poori
Yield: 5-6servings
Cuisine: American
Ingredients: 50 Puffed Crispy Pooris; 5 cups Water; 2 1/2 tbs Tamarind Extract; 3-4 tbs Mint Coriander Chutney; 4-5 tbs Sweet And Sour Tamarind Chutney; 1 1/2 tsp or To be adjusted Black Salt; 1/2 tsp Coriander Powder; 1/4 tsp Cumin Powder; To Taste Salt; 3/4 cup Mint Leaves; 1/2 cup Coriander Leaves; 4 Green Chillies (Spicy Variety); 1 Small Garlic Clove; 1/4 ″ Ginger; 1 Clove; 2 Black Peppercorns; To Taste Salt; 1 tbs Tamarind; 4-5 tbs Jaggery; 1/4 tsp Cumin Powder; 1/8 tsp Red Chilli Powder; 1/8 tsp Salt; 2 tbs Water; 3 tbs Tamarind; 1/4 cup Hot Water; 1 1/4 cup Dried White Peas; 2 pinches Asafoetida; 2 pinches Turmeric Powder; 6 Potatoes

Pooja M. Pandit @pan_poo_

#CookClick
Paani Poori is a famous Mumbai street style food! Mumbai and many other Indian cities are quite famous for their street side food culture. The name paani poori comes from the two main ingredients used in this dish i.e. chatpata paani (spicy water) and poori (crispy fried Indian flatbread).

This dish resembles Delhi’s Gol Gappe and Kolkata’s puchkaas! The small crispy pooris can either be made at home or store bought. These are filled with a stuffing of boiled potatoes and cooked black chanaa and green moong or then in Mumbai style with cooked White Peas and are then dipped in the spicy and then sweet paani. The poori once filled is to be immediately stuffed into the mouth before all the water from it makes it soggy!

Many a times, the paani poori masala available in the market is used in making the chatpata water. In this recipe no such masala has been used as the freshly ground spice paste itself gives the paani a very delicious flavour.

Pooja M. Pandit @pan_poo_

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Ingredients

5-6servings

50Puffed Crispy Pooris
For the Spicy Paani/Water
5 cupsWater
2 1/2 tbsTamarind Extract
3-4 tbsMint Coriander Chutney
4-5 tbsSweet And Sour Tamarind Chutney
1 1/2 tsp or To be adjustedBlack Salt
1/2 tspCoriander Powder
1/4 tspCumin Powder
To TasteSalt
For The Mint Coriander Chutney For The Spicy Water :
3/4 cupMint Leaves
1/2 cupCoriander Leaves
4Green Chillies (Spicy Variety)
1Small Garlic Clove
1/4 ″ Ginger
1Clove
2Black Peppercorns
To TasteSalt
For Sweet And Sour Tamarind Chutney :
1 tbsTamarind
4-5 tbsJaggery
1/4 tspCumin Powder
1/8 tspRed Chilli Powder
1/8 tspSalt
2 tbsWater
For The Tamarind Extract :
3 tbsTamarind
1/4 cupHot Water
For The Filling :
1 1/4 cupDried White Peas
2 pinchesAsafoetida
2 pinchesTurmeric Powder
6Potatoes

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Steps

1

To make Paani Puri, first soak the Dried White Peas for about 8-9 hours or overnight in sufficient water.
2

After the soaking period, wash them throughly and cook them in a pressure pan adding water a little above the level of the peas, as well the asafoetida and turmeric powder.
3

Cook for 3 whistles on high flame and then on low heat for about 8-10 minutes.
4

Boil the potatoes and peel them. Smash them slightly and set aside.
5

For the spicy water, grind together the ingredients mentioned for the mint coriander chutney, using water as required.
6

To make the Sweet And Sour Tamarind Chutney, soak the tamarind in 1/4 cup hot water for about an hour. Grind it in a mixer grinder to a fine paste
7

Heat 2 tbs water and add the tamarind pulp and jaggery. Stir to dissolve and add the cumin powder, red chilli powder and salt and switch off the flame. Set aside to cool down.
8

For the tamarind extract, soak the tamarind in hot water for about half an hour.
9

Smash the tamarind well with the fingers in the soaked water and squeeze it to get the extract. Discard the squeezed tamarind and use the extract.
10

To make the Paani Puri water, in a mixing bowl add the required water.
11

To it add the mentioned tamarind extract, spicy mint coriander chutney, sweet and sour tamarind chutney, black salt, coriander powder, cumin powder and salt to taste.
12

For a spicier paani, add more of the mint, coriander chutney and less of the dates and tamarind chutney, whereas for a little sweeter paani it’s vice versa!
13

Add tamarind extract and adjust as per preferred tanginess.
14

Mix well and check seasoning. Adjust the chutneys and the black salt further as per preference.
15

Add a little water to some Sweet And Sour Tamarind chutney and mix well to get some sweet paani to be served with the Paani Poori.
16

Chill the prepared chatpata paani mixture as well as the sweet paani in the refrigerator for a few hours
17

Arrange the pooris, ragdaa, potatoes, chatpata and the sweet paani on a platter and garnish with coriander leaves and khara boondi.
18

Serve this delicious Paani Poori to guests on special occasions or during parties!

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Pooja M. Pandit @pan_poo_

on May 24, 2019 17:11

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!