Pani puri is a popular street food of india, Crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as “golgappas” in northern india and as “poochkas” in west bengal. Sprouts can be replaced by hot ragda to compliment the chilled mint water. Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble.
For The Puris:
1/2 cup fine Rava (Semolina )
1/2 tbsp Maida.
3 tbsp Soda water (bottled)
salt to taste.
For The Pani:
1 litre Cold water.
1/2 cup fresh Mint chutney.
1/2 cup Khajur Imli ki chutney.
4 tbsp Everest Pani Puri Masala.
2 tbsp Khara Boondi.
1 cup khajur imli ki chutney.
1 cup Mint chutney.
1 cup boiled Moong Sprouts.
1 cup boiled and mashed potatoes,mixed with salt and little chilli powder.
For the puris:
Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well.
Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½”) circles.
Place these circles under a damp cloth for about 5 minutes.
Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
Remove, drain on absorbent paper and store in an air-tight container.
For the pani:
Mix together chilled water,chutneys and Pani puri masala .
Chill for at least 2 to 3 hours after making so that all the flavours get blended properly.
For the sprouts:
Heat 1 tsp oil,add asafoetida and turmeric,add sprouts and salt.
Mix well,sprinkle little water,cover and cook till soft.Keep aside to cool.
How to proceed:
Keep everything ready.Add boondi just before serving to the pani.
Crack a small hole in the centre of each puri.
Fill with a little sprouts and potatoes,then top a little khajur imli ki chutney and mint chutney.
Immerse it in the chilled pani and eat immediately.