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Pani Puri Recipe
By : Sify Bawarchi
Category : Vegetables, North indian, Snacks and refreshments
Servings : 20
Time Taken : 45-60 mins
Rating :
Method
King of snacks - puchhkas in Calcutta, phoolkis in Bihar, pani puri down south, gol gappa in Haryana - These scrumptious, puffed up breads make all boundaries meet under one roof - the gol gappa - `Pani puri` stall.

You look around and in every nook or corner you`d have a road side kiosk or a stabilized stall that would sell pani puri. This snack is inexpensive, makes for a good eat, is mouth watering and makes you long for more. If Juhu beach in Bombay is well famed for its chaat and pani puri stalls, Marina beach in Chennai is not far behind either. Though the kiosks might offer you only a watered down version of the base water for the purist, it is the older establishments and loyalists who have maintained the true essence of the taste for these water. Food lovers are indebted to these eateries that continue to let you savour the stuffed puffed bread, dipped in a tangy and spicy concoction of water.

For Puri:
1) Mix flour well and sieve
2) Make a well and add the fizzy water to combine the flour and make a dough.
3)Once the flour comes together mix well and knead to a firm dough.
4) Make extremely small balls and roll them with a rolling pin to about 3-4 cms broad in circular shapes.
5) Heat oil in a skillet and to it keep adding the puri till it fluffs. Remove and let them rest.

For stuffing:
1) Heat oil in a wok.
2) Temper jeera seeds, asafoetida.
3) Saute ginger, garlic, green chilies.
4) Add onions and fry till brown.
5)To the sauteed ingredients add chili powder, coriander powder, turmeric powder, salt.
6) Add mashed potato to the spices and keep aside.
7) Saute the garbanzo beans in some oil and keep aside

Serving method:
Take the puri and punch it in the center lightly to make a hole. Fill the puri with the potato and beans stuffing. To it add the reduced sweet and sour sauce if you like and finally dip in the water. The true taste of gol gappa lies in eating it at one go.

Note:
1) The puri can be stored in an air tight jar to retain its crispiness.
2) For the stuffing in puris, you could use black chole or green peas too.

Image: Thinkstockphotos.com

Ingredients:

For tangy water/khatta pani:
Cold water- 4-5 cups
Mint/ Pudina Leaves- 1/4 cup
Green chili- 1 ( finely chopped & deseeded)
Ginger- 1/8 tsp ( finely chopped
Amchur/ dry mango powder- 1 tbsp
Chaat masala powder- 1 tbsp
Salt according to taste
Cumin/ Jeera powder- 1/4 tsp
Black salt- a pinch

For Sweet & Spicy sauce:
Tamarind- 1/4 cup (soaked in water)
Jaggery / sugar- 1/2 cup
Chili powder- 1/2 tsp
Salt- according to taste

For puri:
Semolina- 1/4 cup
All purpose flour (Maida)- 2-3 tbsps
baking powder- 1/4 tsp
Oil- for deep frying
Soda water- for kneading Preferably

For stuffing in poori:
Potato- 1 ( boiled & Mashed)
Onion- 1 ( finely chopped)
Coriander- finely chopped
Garbanzo beans- 1/4 cup (soak the beans over night and pressure cook it the next day with salt till soft)
Carrots- 3-4 tbsp ( grated)
Chili powder- 1/2 tbsp
Salt- according to taste
Coriander powder- 1/2 tbsp
Jeera powder- 1/2 tbsp
Turmeric powder- 1/2 tsp

Garnish:
Mint/coriander, finely chopped

Accompaniments:
Curd
Bhujia sev
Salsa (tomato & onion)

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