Pani Puri ~ Yummy Goodness In One Mouthful

written by Sarah Michael Griffin December 17, 2017

The first time I ever had Pani Puri was at an Punjabi House- my dad’s friend place. Went there for a visit on a weekend, during their tea-time the Pani Puri was served. I was hesitant in the beginning since I have never tried them before but curious as well, as why there are so many different little things served on bowls. The auntie there coaxed me to try one, and showed me how to eat. It was love at first bite! Without even realizing I ate 8 of the pani puris in a flash.

Another thing that I came to realize over the years is that, they do not sell Pani Puris on the streets like they do in India.  The next best Pani Puris I came across are the ones I made at home. Could hardly get a decent Pani Puri even in the restaurant.

Ready to be popped into the mouth!

Clockwise from left: Parsley, Oma Podi Mixture, BlackChana/ Black Chickpea, Mashed Potato, Mint and Coriander Masala Water, Tamarind Sauce, Puri and Chopped Onion

Ingredients

  • Oil for deep frying
  • 1 cup (prox 160gm) Semolina (sooji) Flour
  • 1/2 tsp of Baking Soda
  • 1 tbsp All Purpose Flour
  • 100ml Water
  • 1\4 tsp Salt
  • 4cm Round Cutter
  • 2 big Potatoes- Boiled
  • 2 tsp Chaat Masala
  • 1 tsp Garam Masala
  • 2 Onions - Chopped
  • Few sprigs of Parsley
  • 1 cup of Black Dhal or Chana/ Black Chickpeas- Soaked Overnight
  • 2 stalks of Coriander- finely chopped or ground
  • 10 Mint leaves- finely chopped or ground
  • 1/2 tsp Chili Powder
  • 1/2 tsp Cumin Powder
  • 1/4 tsp Black Salt
  • 1/4 tsp Sea Salt
  • 1/2 tsp Sugar
  • 50 ml Tamarind Juice
  • 400 ml Cold Water
  • 100 ml thick Tamarind Juice ( use 2 tbsp of tamarind paste to mix with 100 ml of water)
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Chili Powder
  • 1/4 tsp Black Salt
  • 1/4 tsp Sea Salt
  • 2 tsp Sugar
  • 1/2 tsp Cumin Powder
  • 100 gram of Oma Podi Mixture

Instructions

Puri Dough

  1.  Add flour ,semolina, baking soda, and salt in a big bowl and mix them together, evenly.
  2. Slowly add in the water,  and mix. Keep adding the water a little at a time and knead the flour till it becomes a little stiff.
  3. Cover it with a damp cloth and keep a side for 20min-30min
  4. Knead the dough after resting for 20 minutes again until it forms a smooth texture.
  5. Divide the dough into five or six balls.
  6. On a clean table, sprinkle some semolina, roll out the balls thinly approximately 1mm to 2mm thickness with the rolling pin. ( Do not roll the dough thickly as the puri will neither bloat up nor turns crispy when fried. )
  7. Cut the rolled dough using the round cutter with 4 cm diameter. Use back the remaining dough till finish.
Deep Frying 
  1. In a wok heat up oil for deep frying the puris.
  2. Slowly slide in the puri one by one when the oil reaches medium high heat.
  3. Press each puri slightly with the spatula, we do this to puff them up.
  4. Fry them till they turn light golden brown.
  5. Once ready remove them up to a paper napkin to absorb the extra oil.
  6. You can store them in an airtight container after cooling down, can keep up to 2 weeks.

Ready to be served with other condiments

 

Mashed Potato

  1. Peel the skins off from the potatoes, before mashing them up.
  2. Add in the Chaat Masala and Garam Masala and chopped coriander.
  3. Mix till it is well combined.
  4. The texture of the potatoes are up to you, either you partially mash them, chop them up,  or else make them completely smooth.

 

Kala Chaana/ Black Chickpea/ Black Dhal

  1. In a pot boil water ith 1/2 tsp of salt.
  2. Add in the chickpeas, and cook for  one and a half hour.
  3. Make sure that the water did not dry off.
  4. Strain and set it aside in a bowl.

 

Mint and Coriander Masala Water

  1. In a bowl, add in the coriander and mint, red chili powder,  cumin powder, black salt, sea salt, sugar, tamarind juice, and lastly the cold water.
  2. Stir evenly with a spoon.

Tamarind Sauce

  1. In a bowl mix the tamarind juice, red chili powder, cumin powder, ground cinnamon, black salt, sea salt and sugar.
  2. Stir up, until the mixture is well combined.

    On top, the coriander and mint masala water, bottom the Tamarind Sauce.

 

Other Serving Ingredients

  1. Parsley or Coriander leaves
  2. Oma Podi Mixtures and Bhondi

Top: Oma Podi Mixtures,
Bottom: Parsley sprigs

 

3. Chopped Onions

 

A little of everything: Crack the puri’s top open gently, add a little potato, then some onions. Next fill up to brim with chickpeas and Oma Podi Mixtures

 

Traditionally you dip it in the Masala Water and Tamarind Sauce but I just spoon in few teaspoon of Mint and Coriander Masala Water and the Tamarind Sauce

Notes

Remember guys to Cook, Snap the picture of the finished product of the recipe that you tried from us, and post it in Instagram with the hashtag #noshandgrub. We will Re-Post it and give you a shout out!

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