Friday, November 27, 2015

Pani Puri

Pani puri is one of my favorite dishes! It's one of those items that you can keep eating. Instead of sprouts in pani puri you can use hot ragda. You can make puri at home or they can be bought from a local store. Fun Fact: They are known as "golgappas" in Northern India and "poochkas" in West Bengal.

Prep time: 30 minutes
Cooking time: 30 minutes
Serving: 4


For the puris:  80 puris (make the puris in advance)

  • 1 cup fine semolina/rava
  • 1 1/2 tablespoon plain flour/maida
  • 6 tablespoon soda water approximately (bottled)
  • salt to taste
For the pani:
  • 2 1/2 cup chopped mint leaves
  • 1 cup chopped coriander leaves
  • 2 teaspoons chopped ginger
  • 10 to 12 small green chillies (adjust spice level according to your taste)
  • 1 teaspoon roasted cumin seeds
  • 1/4 teaspoon roasted whole black pepper
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons black salt/sanchal
  • 2 tablespoons pani puri masala
  • 8 cups water
  • Salt to taste
Other ingredients:
  • Dates and tamarind chutney (for recipe check on my blog)
  • 1 cup mixed sprouts (whole moong sprouted and blanched, kala Chana / black chickpeas cooked) and boiled potatoes cut into small cubes
  • 2 tablespoons chopped fresh coriander leaves
  • 1/4 cup boondi (optional)
  • 1/2 teaspoon red chili powder for potato, Chana and moong filling
  • 1 1/2 teaspoon chaat masala for potato, Chana and moong filling
  1. For the puris combine the rava, plain flour, soda water and salt to make a semi stiff dough and kneed well. Allow the dough to rest for 20 minutes
  2. Divide the dough into 80 equal portions and roll each into 1 1/2 inch circles
  3. Deep fry the dough in a kadhai/wok in hot oil on a medium flame until they puff up and are golden brown
  4. Remove, drain on absorbent paper and store in an air tight container
  5. To make the pani, grind the coriander leaves, mint leaves, ginger, green chili, whole black pepper and roasted cumin seeds with enough water to create a paste like mixture
  6. Transfer the ground paste to a large bowl, add pani puri masala, black salt, regular salt, lemon juice and stir to mix
  7. Stir in 8 cups of water and place in a refrigerator to chill for at least 2 to 3 hours (before serving add the boondi, if desired)
  8. In a bowl mix the sprouted and blanched whole moong, cooked kala chana, cubed boiled potatoes and chopped coriander leaves, add chaat masala, red chili powder and mix
  9. To serve, press down on the top of each puri with your thumb to make a hole and then fill with a little moong, chana, potatoes, and then top it off with a little sweet chutney.
  10. Immerse the filled puri in the chilled pani and eat immediately
For sprouted Moong and red Chana:
Soak the whole moong and red chana in the water for 10 to 12 hours separately. Drain the water, wrap the beans in a muslin cloth or you can leave them in a bowl with a cover and with very little water (1 tablespoon). Store the soaked moong and red chana in a warm dark place for 1 to 2 days until sprouted. Instead of the sprouts you can also use ragda (for ragda check the recipe on my blog)


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