Pani Poori…the name itself is enough for me to start craving some. It is THE MOST famous street food of India..Every Indian has grown up on this savoury fast food and everyone has their own favorite Pani poori wala. There are many variations of pani poori and they are the named according to their stuffing like dahi poori, ragda poori, sev poori, batata poori and the list goes on. Poori is nothing but a crunchy-round-crispy shell which is filled with stuffing and then dip in the tangy-sweet-spicy pani(Water).
I remember going in group of friends or family to eat this. And at the pani poori wala you will see groups of women or men savouring this snack. I am always amazed to see how the pani poori wala’s serve this I mean they will ask each one of us the preference like the spice level, the stuffing and rest of the things and you will stand next to each other and he will start serving. Even when he is serving to two or three groups, he will remember the preference and always keep count of poori’s and within minutes he will say do you want me to start the second round. And you would wonder, did he get the count right.
It’s always fun to eat this snack and having pani poori can totally refresh your mood. Hanging out with friends or family and gulping down pani poori one after the other is the joyful moment. This is so addictive, you just cannot have enough of it.
Some people likes potato as the major stuffing ingredient, some sprouts, some boiled chick peas and some go for boiled white peas. I personally likes the potato and sprout stuffing as I feel that it tastes better than anything else. So choose the stuffing to your liking and enjoy…!!
- 1/4 cup Semolina
- 3/4 cup all-purpose flour
- a pinch of salt
- 1/2 cup water
- Green chutney
- Tamarind Date chutney
- 1/2 teaspoon black salt( kala Namak)
- 1/2 teaspoon chaat masala
- 1/2 teaspoon roasted cumin powder
- salt to taste
- lemon juice to taste
- 1/4 cup boondi (optional)
For Green chutney:
- 2 cups fresh mint leaves
- 5-6 green chillies
- 1 inch ginger, outer skin removed
For Tamarind Date chutney:
- 1 cup tamarind pulp
- 1/2 cup chopped pitted dates
- 1 cup light brown sugar( adjust according to your taste)
- 1/4 teaspoon salt
- 2 teaspoon roasted cumin seeds powder
- 1 teaspoon red chilli powder
- 1 cup sprouts green moong
- 1 large potato, boiled and mashed
- 1 cup boiled chickpeas
- 1/2 teaspoon red chilli powder
- salt to taste
- 1/2 teaspoon roasted cumin seeds powder
- Mix semolina, all-purpose flour and salt. By adding water slowly, knead well to make a soft dough. Cover the dough with clean wet kitchen towel for about 10 minutes.
- Divide the dough into fifty marble-sized balls and roll each ball into a disk about 2 inch in diameter. Place each disk on a damp cloth and cover with another damp cloth soon after rolling. Repeat to complete the rest of the balls.
- Heat oil in a deep skillet. Once the oil is heated enough, check by dropping a pinch of dough in it and it should come on the surface without getting browned.
- Deep fry these disks, slightly pressing them with a spoon, until they puff up and are golden brown.
- When the first disk puff up, add another and again help it to puff up, like this you can add 5-6 poori’s at a time. Deep fry both the sides.
- Place the puffed poori’s on a paper towel so that excess oil is absorbed.Repeat to complete the rest.
- Cool the poori’s down to room temperature. Keep aside.
- If you making poori’s a day or two ahead, it might not feel crunchy after few days…so just preheat the oven to 400 deg and keep the poori’s on a cookie sheet in a single layer for 6-7 minutes at the max.
For Green chutney:
- Grind the mint, ginger & green chillies into a paste using a blender. Keep it aside.
For tamarind chuntey:
- Add dates to the tamarind pulp and place them in a saucepan. Also add the brown sugar, red chilli powder, salt, 1/2 cup of water and simmer for 20 to 25 minutes. Blend this mixture in a blender and add more water to loosen the consistency. On top add roasted cumin seeds powder and mix everything well.
- Meanwhile, boil the chick peas till they are soft enough and allow it to cool.
- I have used the sprouts raw. I just love that way.
- Cook the potatoes and mash them by adding a pinch of salt, red chilli powder and roasted cumin seeds powder.
- Take 4 cups of water. Add two 3 tablespoons of green chutney and 3 tablespoon of tamarind date chutney. Now taste a spoonful of this water because this is when you would be balancing the saltiness and the tanginess of the herb & spice water.
- Add salt gradually, until it suits to your taste. Also, add 1/2 teaspoon of black salt(kala namak), 1/2 teaspoon chaat masala and cumin powder. Keep tasting the water and add salt according to your taste.
- Add lemon juice to the water, until you reach the desired tartness.
- Since the tartness and the saltines vary according to personal choices, you will have to add these little by little and taste often.
- Pour into a juice bottle and refrigerate for at least 12 hours.
- Strain using a sieve just before serving. This helps get rid of any spice residues which are not needed now.
- In the end add boondi to the water and start serving!
How to Serve:
- Make a small hole in the center of each puri by gently pressing your thumb at the center.
- Add a small quantity of the mashed potatoes which forms the stuffing, sprouts, 2-3 chickpeas,little tamarind chutney.
- Dip each puri in pani until it is full and gulp down.