Pani Puri is one of the best chaat items and I think most of them love this chaat. This is also known as ‘Gol Gappas’ in Northern India. On an evening, if we want to hang out with our friends the first thing that comes to our mind is a chaat centre.
I love to have these pani poori from a street side vendor which I feel those are the most tastiest and spiciest. Now, you can have the same taste by preparing in your house.
Let’s start with the recipe…
1/2 Cup Semolina (Sooji), 1/2 tbsp Maida, 3 tbsp Soda Water, Salt to Taste
1 1/2 Cup Mint Leaves, 1 tbsp Coriander Leaves, 1/2 Cup Tamarind Paste, 1 Small Ginger, 4 Green Chillies, 1 tsp Roasted Cumin Powder, 1 1/2 tsp Black Salt, 1 tsp Sugar, Salt to Taste
1/2 Cup Boiled Green Moong Sprouts, 2 Potatoes (boiled & mashed),1 Onion(diced)
How to Prepare:
In a mixing bowl add semolina, plain flour, soda water, salt and knead well to make a soft dough. Cover it with clean wet cloth for about 10 minutes. Divide the dough into marble-sized balls and roll each ball into a disk. Heat oil in a pan and deep fry these, slightly pressing them until they puff up. Drain excess oil by placing them on kitchen cloth.
In a blender, add all the ingredients and make a paste. Put the paste into a large bowl and add about 1 litre of water. Stir continuously the contents with a spoon. Add a pinch of black pepper powder if required. Refrigerate for about 2 hours for better taste.
To Serve Pani Puri:
Make a small hole in the puri and fill with mashed potatoes, onion and the green sprouts. Finally, fill the stuffed puris with the pani.