Pani Puri is one of my favorite chaat. Pani Puri is one of the popular street foods of India. In some states it is called Pani Puri, in northern states it’s called as Golgappa and in Bengal. it’s called as Puchaka. Pani means Water and puri means fried puffed crispy dough balls.
Generally, the pani is sour and spicy. This spicy pani is balanced with sweet chutney. The sweet chutney is called meetha pani and spicy pani is calld teekha pani. There are so many types of fillings. I like my Pani both spicy, tangy as well as sweet. you can store this in the freezer up to 15 days.
The main fillings are boiled potatoes, moong sprouts, Ragda or Kala chana.
The Puri are generally made from sooji flour, All purpose flour / Maida and wheat flour. They are thin and crisp. You can bought puri ready from the stores. But making Puri at home is very easy. You will need only few ingredients. You can store puri in air tight container. You could use the puri later to make Ragda Puri, Dahi puri or Dahi batata puri. I made Puri in the Electric Tortilla Maker. It’s very easy to make Puri with the tortilla maker. But if you don’t have it, that’s ok. You can roll it with rolling pin. There are so many ways to enjoy the Pani Puri. Here is my way of making Pani Puri.
For Puri – This will make 70 to 80 puries
Club soda (Regular drinking plain Soda) – 3/4 cup or as needed
Sooji Flour / fine Semolina / Rava – 1 cups
All purpose flour / maida – 1/3 cup
Whole wheat flour – 1/3 cup
Oil – 2 tbsp
Mint leaves – 2 cups
Coriender / Cilantro leaves – 2 cups
Green chilies – 3
Ginger – 1 inch
Black salt – 2 tsp (Very important ingredient)
Salt as per your taste (Be careful while adding salt because we are also adding Black salt in the pani)
Pani Puri masala – 2 tbsp
Cumin seeds – 1/2 tsp
Lemon juice – 2 tbsp
Sweet Chutney – 1 cup
Boiled Kala Chana – 2 cups
Boiled and mashed potatoes – 2 medium size
Garlic Chutney – 1 tbsp
Salt as per your taste.
1. In a Mixing bowl, mix all the flour and oil. Add little by little Club soda. Knead the dough very well. Kneading is very important to get the perfect texture. The dough should be not to soft nor too hard. Knead the dough for 5 minutes. The dough should be elastic. The dough should roll easily without any cracks.
2. Cover the dough with wet cloth and allow the dough to rest for 15 to 20 minutes. Knead the dough again after 20 minutes.
3. Divide the dough 70 to 80 equal small parts. Shape them into roundels. Cover this balls with moist cloth.
4. Place 4 to 5 balls in tortilla maker and press them. Or Take one ball on your rolling board and roll it into thin and even round. If the ball is not rolled evenly, then the poories wont puff up.
5. Divide the dough into 3 equal parts and shape them into ball. Take big ball and roll it as thinly and evenly as possible. With a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. Using cookie cutter, your poori will be even in size and shape. Remove the dough edges and place the puri in a plate without them touching each other. Collect the edges and knead them lightly, make a ball and roll them again same way and make poori.
6. heat oil for deep frying in a pan. The oil should be medium hot.
7. Slide the few puri at a time in the oil. Fry them over low to medium hot flame. They will puff up as soon as you add them to the oil. Nudge the poori with the frying spoon so that they puff up.
8. With the frying spoon flip them, once they puff up. Flip them couple of times. Continue to fry them until golden brown in color. Drain them on a paper towel. Fry all the poori same way. If you feel like poori is slightly soft, place them onto cookie pan. Preheat the oven @200 degree F. and Switch off the oven. Put puri into the preheated oven for 10 to15 minutes. This will make poori crispy.
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9. Your pani puri puri is ready. You can store them up to one month in a air tight container.
1. In a Blender, take all the ingredients of pani and grind them very well.
2. Strain the mixture using big hole strainer. Add 10 cups of water or add more water if you want more thin pani. But keep on checking the seasoning as per your taste.
3. Add boondi to the pani if you wish to while serving.
4. You can chill the pani in the fridge or add some ice cubes.
1. Take Boiled and mashed potatoes and chana into a bow. Add Garlic chutney and salt. Mix them very well.
2. Your pani puri masala / stuffing is ready.
Assembling Pani Puri.
1. Crack the top of the puri with your finger or spoone.
2. Add prepared stuffing / masala. Add onion and Pour 2 tbsp prepared pani into the puri.
3. Your Pani Puri is ready. Serve the pani Puri Immediately.
1. Keep the puri dough covered with a damp cloth all the time. If the dough becomes dry, you will be not able to roll the poori properly and puri will not puff up. Cover rolled puri with demp cloth.
2. The dough has to be semi soft.
3. If you don’t have the semoline / sooji flour, you can use very fine sooji. You will find Sooji flour in Indian Grocery store.
4. Your oil should be medium hot. And fry the puri on moderatly hot oil. If the oil is very hot, your poori will become burn and if oil is not hot enough, your puri will absorb more oil. So the right oil temperature is very important.
5. Make Pani Puri pani before 5 to 6 hours for the better taste. if you want only theekha pani, don’t add sweet chutney while making pani. But belive me adding sweet chutney while preparing pani gives awesome taste. At least try once making pani with this way. I am sure you will like it. Adjust the sweetness according to your taste.