Pani Puri with Homemade Puris
Pani Puri is one of my favorite chaats from childhood. Whenever we go out, we used to thoroughly enjoy the chaat from the roadside street vendors. In every nook and corner, you can see a pani puri stall. We used to have competition, as who will have more puris. Every Indian like pani puri to the core. It is said that this not only satisfies your taste buds but also keeps the kid in you alive.
Once during fasting time, in Bangalore, after breaking the fast I had 30- 35 pani puris without eating anything. I like to have them anytime of the day.
After coming to the US it has become very rare to find pani puri. We will get the pani puri kit in all the Indian stores. I started making it from scratch as we don’t find the puris most of the time in stores. My daughter loves it a lot. She won’t eat anything else if pani puri is there for snacks.
Pani puris have different names like the puchkas, gol gappas and so on. Pani means water and puri are the fried puffed dough balls.
Yesterday was my son’s 3rd birthday and so I called two of my friends and families for a small get together. The menu everything was well decided but got stuck with starters. Then the thought of pani puri came to me as everyone likes them and so I decided to serve pani puri as starters. I made everything ready and before the guests came, I filled the puris with the potato- garbanzo stuffing and kept it along with the mint- coriander water. When they came it was easy for them, just to dip the puris in the water and gulp it. I didn’t make the water spicy as the kids would find it difficult to have. I didn’t make the tamarind- dates chutney as this starter was planned at the last moment and so no time to buy dates. But without that chutney also this tasted perfect. Everyone enjoyed the starters well.
I didn't make the puris for the birthday, as its the last minute idea of making the starter. I got it from the store. I have posted the recipe of puris, which I made last time. Go, make it and eat it. You will feel much better….
Ingredients:
For Puris:
- Semolina/ Sooji- 1 Cup
- All Purpose Flour- 1 Tsp
- Salt- as required
- Baking Soda- ¼ tsp
- Water- as required for kneading
- Oil- 2 tbsp deep frying
Method:
- In a mixing bowl, take the semolina along with salt, all-purpose flour, 2 tbsp oil and mix well using fingers, so that everything gets incorporated well.
- Add water little by little and begin to knead. Semolina absorbs water, add water accordingly and knead well.
- The dough is not too hard or soft. The texture of the dough should be important. After kneading well the dough will form elastic. Gluten strands need to be formed.
- Cover the dough with a moist cloth, let it rest for 30 minutes. Roll the dough on a clean countertop. Roll it very thin.
- Cut into small rounds, using a small lid or a cutter. Keep this aside. Roll the remaining dough and repeat the same process till everything is finished.
- Heat oil and deep fry the above made small round puris. The oil should hot then only the puris will puff. Once they puff up, cook over a medium flame until crisp.
Preparing for Pani Puri:
- Puris- 20- 30 nos
- Tamarind- dates Chutney- 1 small bowl (optional)
For the filling:
- Potatoes- 3 big nos (boiled and peeled)
- Garbanzo- 1 Cup (boiled)
- Onions- 2 nos(Chopped)
- Chaat Masala Powder- 1 tbsp
- Lemon Juice- 1 tbsp
- Amchur Powder- 1 tbsp
- Salt- as required
- Red Chilli Powder- 1 tbsp
- Coriander leaves- 2 tbsp (chopped finely)
Method:
- Mash the potatoes and garbanzo together. Take all the other ingredients in a bowl and mix well and keep this aside.
For the Mint and Coriander Water/ Pani:
- Coriander Leaves- 1 bunch
- Mint Leaves- 1 Bunch
- Ginger- 1 tbsp (grated)
- Lemon Juice- 2 tbsp
- Salt- as required
- Green Chillies- 3 nos
- Cumin Powder- 1 tbsp
- Chaat Masala Powder- 1 tbsp
Method:
- Grind the coriander leaves, mint leaves along with green chilies, ginger and lemon juice by adding little water.
- When they become paste, Pour this in a big bowl along with 3 Cups of water.
- Mix along with cumin powder, salt, and chaat masala powder. Let this chill in the refrigerator for some time.
Assembling the pani puri:
- Crack top of the above-made puris carefully with your thumb.
- Add 1 tbsp of the potato- garbanzo filling in the puri. Drizzle a drop of tamarind-date chutney. (adding this chutney is optional. Without this chutney also the pani puri will taste amazing)
- Stir the mint- coriander pani and pour a tbsp of the water in the puri and enjoy an amazing delicious chaat.
- Repeat the above process with the remaining puris and serve immediately.
