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Panipuri is a popular street snack in India. It comprises a round, hollow "puri", fried crisp and filled with spicy water, potato, onion and chickpeas. Its size is small enough fo the puri to fit in the mouth at one go. Pani puri is also known as Gol Gappa.The term refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one go, without biting. ''Pani'' is the Hindi word for water and puri, an Indian puffed bread made by frying the dough in oil. It is known as puchka in Eastern India, because of the bursting sound in the mouth when it is eaten. It is known as GupChup in some parts of India.
I guess this is the most popular chaat in India. I used to go to a pani puri vendor near our home in Bangalore. I never liked to eat at roadside carts before that, but once I tried it there, I became a regular customer.
Earlier,the puris were made at home with lot of effort.These days life has become easy with the ready made pani puris!!!.
Pani puri has been on my To Do list for a while ,so this weekend was just perfect for it.I made the puris,the khatti-meethi chutney as well as the spicy pani.

Ingredients for the puris( Ready made puris may also be used):
Makes about 60 puris.
  • All Purpose flour (Maida )- 1/4 cup
  • Fine Sooji (Semolina )- 3/4 cup
  • water -1/2 cup or as required
Method:
Mix the flour and sooji. Add water as needed to make firm dough.

Cover the dough with a damp cloth for about half an hour.
Knead really well for about 15mins.you may add oil to your fingers if the dough tends to stick to them.
Divide the dough into about 60 small balls.Each ball will be about the size of a marble. Keep them under a damp cloth.
Dampen two kitchen towels; spread one towel close to where you are going to fry the puris.
Start rolling each ball to about an inch and a half diameter circle.I like them slightly elongated as it's easy to slide it into the mouth.
 Place over a damp towel and cover with another damp towel. This procedure will make the puris to puff up well. Roll and place all the puris similarly.
Heat oil on medium high heat to deep fry. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
Start frying the puris, starting first with the puri you first rolled.


Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time if using a large pan.I used a small kadai here hence I could fry only 3 at once. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.My husband was sweet enough to fry them for me as I rolled out the puris.
Place over paper towel, so the excess oil is absorbed. Fry all the puris. They should be crisp and puffed like balls.

For the Pani (Spicy Water):

  • Mint leaves (Pudina)- 1 cup
  • Green chilies (adjust to taste)- 4 medium sized
  • Tamarind pulp - 3 tbsp
  • Lemon juice-3 tbsp
  • Black salt-1 tsp
  • Salt –to taste
  • Ginger powder-1/4 tsp
  • Asafetida (Hing)- a pinch
  • Roasted jeera(Cumin seed) powder-1 tbsp
  • Black pepper-1/2 tsp
  • 4 cups water or to taste
 Method:
Grind everything except the water together to make a fine paste. While blending, add water as needed to blend.
Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice and salt as needed to your desired taste. After straining mix the paste with remaining water or adjusting to the taste.

Ingredients for the Khatti Meethi chutney(sweet and tangy paste):

  • Tamarind pulp-1/4cup
  • Grated Jaggery-1/2 cup
  • Black salt-1tsp
  • Salt-to taste
  • Red chilli powder-1tsp
  • Jeera(cumin)powder-2tsp
Method:
Boil all the ingredients together in a pan for about 3 mins and strain. Cool.

To Serve:
Serve by making a small hole in each puri. Fill the puris with boiled and mashed potatoes and boiled chickpeas or moong sprouts and chopped onions. Finish by filling each puri with the spicy pani and a dash of khatti meethi chutney.I prefer mixing the spicy water and the sweet chutney and filling them in the puris.Enjoy !



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9 comments:

    Bharathy said...

    Anju, You have a lovely blog with an awesome collection of homely recipes!..:)..
    My son loves Pani puris..though I've not attemped to make them..we have a chat shop, the next street and end up there,w henevr he wants this..;)
    Lovely dish Girl! :)

  1. ... on February 7, 2010 at 4:27 PM  
  2. kitchen queen said...

    The pani puri looks very tempting.I am a big fan of pani puri and I am coming over to grab the whole thing from the plate.

  3. ... on February 7, 2010 at 6:08 PM  
  4. Siddhi S said...

    hi anjum...thnx for visitng n commenting on my blog...hope 2 cu agn...u hv a nice blog with awesome recipes...this pani puris luk very tempting, thnx for sharing the recipe n perfect tips... i am following ur blog so that i can keep track of all ur forthcoming recipes.
    http://siddhiscookingexperiences.blogspot.com/

  5. ... on February 8, 2010 at 12:12 AM  
  6. Priya said...

    Tempting pani puri, my all time fav...thanks for visiting and giving ur comments ANjum...keep visiting and do join my events..thanks again..

  7. ... on February 8, 2010 at 12:23 AM  
  8. Ramya Vijaykumar said...

    mmm, Looks so yummy and wanting!!! Perfect display and the puri looks wonderful, looks like your husband is a wonderful helper!!! Gol gappas are my fave!!! Thanks for dropping by shall constantly visit you for more!!!

  9. ... on February 8, 2010 at 4:16 AM  
  10. ARUNA said...

    Looks tempting, especially the last pic!!!

  11. ... on February 8, 2010 at 8:49 PM  
  12. Cicily Antony said...

    Love the pani puris...

  13. ... on February 8, 2010 at 9:09 PM  
  14. Sarah Naveen said...

    Wow!!! that super yummy!!!!

  15. ... on February 8, 2010 at 9:18 PM  
  16. Pavithra said...

    Mmmmmmmmmmmmmmmm looks so yummy.... lovely one.. I can have this anytime of the day...

  17. ... on February 9, 2010 at 8:51 AM  
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