PANI PURI

The name Pani Poori literally means water in dough. Tastes like a crunchy shell. It is the most loved street side fast food in India. Panipuri is also known as Gol gappas, Puchka, Gopchip. This is the most user centered, cheap fast food anywhere in India. Its best eaten on Road side stalls. But beware road side pani puris are probably not the best place to eat them due to unhygienic conditions. Freshly prepared pani puri at home always brings in the fun of a family get-together.

Home made pani puri preparation is little bit trouble.:( Get the family to help you make the marbles and it becomes a fun project. These days life has become easy with the ready made pani puris. And it is also healthy snack . Mint is absolutely essential when making the pani puri ,water also helps with digestion. The pani has a strong taste of coriander leaves as well as ginger. It is sweet, spicy and sour. we like the taste with onions, so finely chopped onions also we used as a stuffing.

For Pani
1 tbsp fresh mint leaves

1 tbsp coriander leaves

2 green chillies

1/4" inch fresh ginger, peeled

1/2 tsp toasted cumin seeds

1 tsp Jaggery powder(optional)

1 tbsp tamarind paste

1/2 tsp lemon juice

salt

black salt

Grind together the mint, coriander leaves, chillies, ginger and cumin seeds to a fine paste. Add it to the 2 glasses of water and mix the tamarind past, salt and lemon juice.Strain through a wire strainer to remove any rough bits.Chill the tamarind juice until ready to serve. for better taste make this pani 2 or 3 hours before to eat.

For Puri
1 cup semolina (suji ravva)

1 tblsp plain flour

1 tsp melted butter

salt

Mix rava,plain flour, butter, salt and enough water to knead a soft dough. Stand covered with wet cloth for 1 or 2 hours.
This soaked dough, knead well again as much as possible. And Divide into small portions.

Roll out each portion of the dough into big thin rounds. Cut small puris from it with any small bottle cap.

Deep fry puri in fresh hot oil. When puri is puffed from one side, turn it over and continue frying till puffed from both the sides becomes crisp and light brown in colour. Drain on paper towel.(To make extra crispy keep in warm oven for about 10 minutes) cool completely and then store in air tight container.

For Stuffing:

1/2 cup chick peas(soaked and boiled)

1 potato (boiled)

1tsp pepper powder

1 tsp chaat masala

salt
1 big onion ( finely chopped)

Mash the potato and mix with boiled chick peas. Add pepper powder, chaat masala, salt. Mix well.

Serving Method:
Place the puris in a large platter. Make a hole with your thumb on top of each puri, and fill with 1/2 tsp prepared chick peas and 1/4 tsp chopped onion, pour paani over it or Dip the filled puri in the paani and serve immediately or it will become soggy.