Pani Puri

Pani Puri - the King of Indian Street Food ! Though, known as Puchkas, Golgappas and a lot of other different names in different parts of the country, it is loved equally and yearned for all around.

The puri filled with some spicy filling that differs from place to place is savoured with a delicious pani, that’s nothing but flavoured water. The water with all its taste is also known to be a good digestive. So have no hesitation, Enjoy as many puris you can and fill up your bellies :-)

Course: Street Food Snack
Yield: 4 Servings
Cooking Time: 25 minutes
Preparation Time: 25 minutes

INGREDIENTS
For the Puris:
½ tablespoon Maida
½ Fine Semolina (Rawa)
2½ tablespoons Soda Water
to taste Salt
as required Oil (For Frying)

For the Pani:
1½ cups Chopped Mint Leaves
1 tablespoon Chopped Coriander Leaves
1 tablespoon Ginger and Green Chilli Paste
1 tablespoon Pani Puri Masala
1 teaspoon Cumin Seeds Powder
1 tablespoon Black Salt (Sanchal)
1 teaspoon Dried Mango Powder (Amchur)
to taste Salt

For the Filling:
1 cup Boiled Moong
1 cup Boiled Small Grams (Chana)
1 cup Chopped Boiled Potatoes
2 teaspoons Red Chilli Powder
2 teaspoons Dried Mango Powder (Amchur)
to taste Salt
1 tablespoon Lemon Juice

Other Ingredients:
as required Boondi
as required Tamarind and Dates Chutney

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PREPARATION METHOD:
For the Puris:

1. First for the puris, in a bowl, mix the rawa, maida, soda water along with salt and knead a semi-stiff dough
2. Allow the dough to rest for 12 to 15 minutes under a wet muslin cloth
3. Divide the dough into balls and roll out round rotis from them
4. With the help of a cutter, make up equal sized small circles for the puris
5. Cover the small circles under a damp cloth for 5 to 6 minutes
6. Heat up some oil in a kadhai, deep fry the circles on a medium flame till they turn into golden brown fluffy puris
7. Drain off the excess oil from the puris on an absorbent paper

For the Pani:

1. Next for the pani, blend the coriander leaves, mint leaves and the ginger green chilli paste with a little water in a mixer
2. In a large bowl, take this paste and add a liter of water
3. Then add the amchur powder, sanchal, pani puri masala and cumin seeds powder along with salt, mix properly
4. Sieve the entire mixture in another bowl and refrigerate it for 3 to 4 hours

For the Filling:

1. In a large bowl, take the moong, chana and potatoes
2. Add the red chilli powder, amchur powder, lemon juice and salt, mix properly

For Assembly:

1. Take the prepared puris, crack holes in their centers
2. Stuff a teaspoon of the filling in each of the puris and top them with the tamarind and dates chutney
3. Add boondi in the refrigerated pani
4. Make the puris take a holy dip ;-) into the pani and consume immediately, Immerse yourselves into the amazing taste of this Snack !!!