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Home Dish Paani Poori

Paani Poori

Name: How to cook Paani Poori - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6servings
Cuisine: Us

Introduce

Chef :

Pooja M. Pandit

Paani Poori

#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).

Ingredient

Food ration :

5-6servings

Puffed Crispy Pooris

2 tbs

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

1/8 tsp

Salt

3/4 cup

Mint Leaves

1/2 cup

Coriander Leaves

Green Chillies (Spicy Variety)

Small Garlic Clove

1/4 ″

Ginger

Clove

Black Peppercorns

3 tbs

Tamarind

4-5 tbs

Jaggery

1/8 tsp

Red Chilli Powder

1/4 cup

Hot Water

1 1/4 cup

Dried White Peas

2 pinches

Asafoetida

2 pinches

Turmeric Powder

Potatoes

Cooking instructions

* Step 1

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

* Step 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.

* Step 3

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

* Step 4

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

* Step 5

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

* Step 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

* Step 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.

* Step 8

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

* Step 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.

* Step 10

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

* Step 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.

* Step 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!