Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Pani puri

Pani puri

Name: How to cook Pani puri - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Sabrina Yasmin

Pani puri

#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.

Ingredient

Food ration :

10 servings

Cooking time :

10 min/batch

1 cup

fine unroasted sooji (rava or semolina)

1 tablespoon

all-purpose flour (maida)

1/8 teaspoon

baking soda

1/4 teaspoon

salt

4 cups

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

1/2 teaspoon

black salt

1 tsp

roasted cumin powder

2 tsp

chaat masala

1/4 tsp

black pepper powder

2 tbsp

lemon juice

2 tsp

sugar

1/4 cup

boondi/sev

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

Cooking instructions

* Step 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.

* Step 2

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

* Step 3

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

* Step 4

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

* Step 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.

* Step 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.

* Step 7

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

* Step 8

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

* Step 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.

* Step 10

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

* Step 11

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

* Step 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.

* Step 13

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

* Step 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.

* Step 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.

* Step 16

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

* Step 17

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

* Step 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.

* Step 19

Transfer this paste in a large glass jug.

* Step 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.

* Step 21

Add sev/boondi just before serving.

* Step 22

For the stuffing take one boiled and premer potato.

* Step 23

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

* Step 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.