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Pani Puri Recipe
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Crisp semolina puris filled with sprouts and chilled mint flavoured water make Pani Puri a great snack for a hot summer afternoon.
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Pani Puri Recipe Ingredients:
For the Puri –
1 cup Semolina
1/2 a cup Wheat flour
1/2 a cup "Urad daal" flour *Optional if unavailable
1/2 a cup Plain flour
Note: Use 1 cup of plain flour if you do not use the Udad daal flour
As per taste Salt or 1.5 teaspoons
Water
For the Pani –
1 bunch (8 to 9 leaves) Mint Leaves
7 to 8 cups of Cold Water
3 teaspoons Black pepper powder
3 teaspoons Black Salt
3 teaspoons Salt
1/2 teaspoon clove powder
2 teaspoons Cumin powder
1 inch piece of Fresh Ginger
1 1/2 teaspoons of Lemon juice
For the Khajur / sweet chutney –
2 cups Dates (khajur), deseeded
1/4 cup Tamarind (imli), deseeded
1 cup Jaggery (gur), grated
1 teaspoon Chilli powder
a pinch Asafoetida (hing)
Salt to taste
For the sprout mix -
1/2 cup Boiled Green Moong (lentils) sprouts
2 medium Potatoes
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Pani Puri Recipe Directions:
To make Puri –
Mix the flours and salt together and knead into a stiff dough adding water a little at a time. Add a little oil and knead till the semolina almost dissolves. Knead for a few minutes with oiled palms and cover with a damp cloth. Keep aside for 15 minutes. Heat oil in a deep wok / kadhai. Divide into 1/2 inch balls. Roll out into thin tiny Pooris. and deep fry in hot oil till they puff up and golden brown. Keep Aside.
To make Pani –
Wash the mint leaves . Grind all of the above ingredients in a blender with a little of the cold water. Add the rest of the cold water. Store in an airtight container. Chill in the refrigerator. Make this a day ahead.
To make Khajur ki chutney / Sweet churney -
Wash the dates and tamarind and place them in a saucepan. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes. Cool and strain the mixture through a sieve. Use as required. Store refrigerated.
To make Sprout mix -
Boil the moong till just tender. Cool. Add the coarsely chopped boiled potatoes and salt.
Serving the paani puri
Tap the Poori at the center lightly to make a half inch hole in it. Add about 1/2 teaspoon of the potatoes and 1/2 teaspoon of the boiled Moong. Now add 1 tbsp of the Tamarind chutney. Dip the filled Poori into the chilled pani puri water.
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