One of India's favorite snack. The word "Pani" means water and "Poori" is puffed Indian bread. It is surely an experience eating Pani Poori. This popular Indian snack is also called Gol Gappa. Usually enjoyed at many of the street vendors in India it is becoming increasingly popular in many restaurants.
The Poori is a 1 1/2 inch puffed Poori which is fried and filled with potato and/or green lentils and tamarind chutney and the Pani Poori water.
As soon as it is made you have to put the whole Pani Poori into your mouth expertly without squirting the liquid all over your clothes. The Pooris are always made bite-sized. The above picture is Courtesy bunrab.com
A Suggestion - If you have a chance to eat it at a restaurant first please do so as you will be able to understand what your home made version should look and taste like.
Many Indian grocery stores sell the Pooris so if you have one nearby it will save you a lot of effort. Making the snack thereafter is a breeze. They also sell a ready to eat Pani Poori box. It is made by Swad Foods and is very convenient and tasty
So try this wonderful recipe for yourself at home. Enjoy.
Pooris for Pani Poori
hese can be made ahead of time. Store carefully in a large airtight container. Since they are extremely fragile take care while storing. Also it is important to take care not to break any as the poori has to hold the Pani Poori water and other ingredients.
- 1 cup Semolina
- ½ a cup Wheat flour
- ½ a cup "Urad daal" flour *Optional if unavailable
- ½ a cup Plain flour
Note : Use 1 cup of plain flour if you do not use the Udad daal flour
- As per taste Salt or 1 ½ teaspoons
- Water
Mix the flours and salt together and knead into a stiff dough adding water a little at a time.
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Add a little oil and knead till the semolina almost dissolves. Knead for a few minutes with oiled palms and cover with a damp cloth.
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Keep aside for 15 minutes.
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Heat oil in a deep wok / kadhai.
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Divide into 1/2 inch balls. Roll out into thin tiny Pooris. and deep fry in hot oil till they puff up and golden brown. Keep Aside.
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Pani Poori Water # 1
- 5 teaspoons of the Pani Poori Masala
- 5 to 6 cups of Cold water
- Pinch of black pepper powder
- 1/2 teaspoon Chaat Masala
- 1/1/2 teaspoons lemon juice
Mix all of the above and stir well. Store in an air tight container. Chill. Make a day ahead.
OR
Pani Poori Water # 2
1 bunch ( 8 to 9 leaves) Mint Leaves
7 to 8 cups of Cold Water
3 teaspoons Black pepper powder
3 teaspoons Black Salt
3 teaspoons Salt
1/2 teaspoon clove powder
2 teaspoons Cumin powder
1 inch piece of Fresh Ginger
1 1/2 teaspoons of Lemon juice
Wash the mint leaves . Grind all of the above ingredients in a blender with a little of the clod water. Add the rest of the cold water. Store in an airtight container. Chill in the refrigerator. Make this a day ahead.
To Make Pani Poori
- 1/2 cup Boiled Green Moong (lentils) sprouts
- 2 medium Potatoes
- 1 cup tamarid chutney
- Pani Poori Water
Boil the moong till just tender. Cool.
Boil the potatoes and chop coarsely. Cool.
SERVING THE PANI POORI
Tap the Poori at the center lightly to make a half inch hole in it.
Add about 1/2 teaspoon of the potatoes and 1/2 teaspoon of the boiled Moong.
Now add 1 tbsp of the Tamarind chutney.
Dip the filled Poori into the chilled pani puri water and serve.
You can add the above ingredients into the Poori according to your taste. Many people like to have only the sweet tamarind chutney, some like it hot and therefore adding the potatoes and lentils they dip the poori into the Pani Poori water. Some only add the moong/lentils while others favor the potatoes. Make your favorite combination.
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