Pani puri recipe

 INGREDIENTS 

        For Puri:

1 cup rava / semolina / suji (coarse)

2 tbsp maida / plain flour

3 tbsp oil

¼ cup hot water

oil (for frying)

       For Theeka Pani:

¼ cup mint / pudina

½ cup coriander

1 inch ginger

2 chilli

small ball sized tamarind

1 tsp chaat masala

1 tsp cumin powder

pinch hing / asafoetida

¾ tsp salt

4 cup cold water

         For khatta meetha pani:

1 cup tamarind extract

3 tbsp jaggery / gud

1 tsp chaat masala

1 tsp cumin powder

¼ tsp pepper powder

¼ tsp kashmiri red chilli powder

pinch hing / asafoetida

¾ tsp salt

3 cup cold water

        For aloo stuffing:

3 potato / aloo (boiled & mashed)

½ onion (finely chopped)

2 tbsp coriander (finely chopepd)

½ tsp cumin powder

½ tsp chaat masala

¼ tsp pepper powder

½ tsp kashmiri red chilli powder

½ tsp salt

        For serving:

2 tbsp boondi

         INSTRUCTIONS

 

Puri recipe for pani puri:

• firstly, in a large bowl take 1 cup rava and 2 tbsp maida.

• add 3 tbsp oil, crumble and mix well making sure the rava turns moist.

• now add ¼ cup hot water and start to knead.

• knead for 5 to 8 minutes or until the dough is formed.

• sprinkle water as required and knead to a smooth and soft dough.

• cover the dough and rest for 20 minutes.

• after 20 minutes, continue to knead for 2 more minutes.

• now pinch a very small ball sized dough.

• roll and flatten into small disk making sure it is thin.

• deep fry in hot oil, do not overcrowd the oil.

• flip over once the puri puffs up.

• fry on medium flame until it turns golden brown and crisp from both the sides.

• drain off over kitchen paper to get rid off excess oil.

• puri is ready for pani puri. once cooled completely, you can store in an airtight container and use it for a week.

Theeka pani preparation:

• firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind.

• blend to smooth paste adding water as required.

• transfer theeka pani puri paste into a large bowl.

• add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water.

• mix well and theeka pani is ready to enjoy with golgappa.

For khatta meetha pani preparation:

• firstly, in a large bowl take 1 cup tamarind extract and 3 tbsp jaggery.

• also add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp chilli powder, pinch hing, ¾ tsp salt and 3 cup cold water.

• mix well and khatta meetha pani is ready to enjoy with golgappa.

Aloo stuffing preparation:

• firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander.

• also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.

• mix well making sure everything is well combined.

• aloo stuffing is ready to enjoy with puchka.

Assembling pani puri for serving:

• firstly, just before serving add handful of boondi to theeka pani and khatta meetha pani.

• make a small hole in centre of puri.

• stuff a tsp of prepared aloo stuffing into puri.

• dip into theeka pani or khatta meetha pani and enjoy.

• finally, pani puri recipe is ready to serve