The crispy spicy soft and Delicious
food…
Basically pani puris are small balls
made of flour and semolina, rolled out into very small puris and deep fried to
a golden shade, cooled and stored in air tight containers. The hollow puri is
slightly crushed on the top and filled with a little each of mashed potatoes,
chopped onions and sweet chutney, then dipped in a chilled mint flavored tangy
water, and eaten as a whole, in one mouthful. As you savor the pani puri, you
can literally feel the explosion of flavors in your mouth, an assortment of
crisp, tangy, spicy tastes.
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Ingredients:
1/4 cup maida/all-purpose flour
2 tbsps urad dal flour
1 1/2 cups ravva/semolina/sooji
(very fine variety)
1 tbsp oil or ghee
salt to taste
water for kneading
oil for deep frying
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1 Combine all the mentioned
ingredients (except oil for deep frying), adding water slowly and make a dough.
Leave aside covered with damp cloth for 30 mts. (very imp step)
2 While the dough is resting.
(i) Prepare the pani (water) required for the
puchka.
(ii) Boil two potatoes, peel and mash. Combine the mashed potato with
little salt and red chilli pwd and keep aside until use.
(iii) Chop a large
onion finely and keep aside until use.
3 Knead the dough again. Pinch off some dough and make very small balls. Roll
out small thin rotis, using the rim of a container to cut out the round shape.
4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on
medium high (the oil should not be piping hot) and once its hot, slide few
rotis into the hot oil and using the back of the ladle, press in the center and
along the edges and you will find it will puff. Flip over and fry the other
side till light golden brown. Don’t fry too much as it will turns too dark.
Remove on to absorbent paper.
5 Cool and store in an air tight container and use when required.
Note: Ensure the oil is hot enough before frying the puri. If the
oil is not hot enough, the roti will absorb a lot of oil. If made ahead of
time, lightly warm in oven for 3-4 mts before serving. Ensure to roll out very
think puris. And use very fine sooji.
Making of Pani (Puri) Recipe
Ingredients:
6-7 cups cold water
1/2 cup packed pudina leaves
1 green chilli
small piece ginger
1 tbsp amchur pwd
1/2 tsp chaat masala pwd
1/4 tsp cumin pwd
pinch of black salt (optional)
fresh coriander leaves for garnish
salt to taste
1 Make a paste of mint leaves, green
chilli and ginger and keep aside.
2 Take a vessel, add the cold water in it, followed by the green mint paste and
combine well.
3 Add cumin pwd, chaat masala pwd, amchur pwd, black salt, salt to taste.
Garnish with coriander leaves. Chill in refrigerator till use.
Assembling Pani Puri:
Take a small puri in your palm and
lightly press the top to make a hole in the puri.
Stuff with a tsp of spiced
mashed potato,
1/2 tsp of chopped onions,
1 tsp of sweet chutney,
pour 2 tbsps
of the prepared chilled mint pani and stuff the whole puchka into your mouth.
Then savor the explosion of flavors.
