Original Pani Puri Recipe | Bindu Recipes |Home Made Healthy | சுலபமான ப...

Panipuri is a type of snack that
originated in the Indian subcontinent. It consists of a round or ball-shaped,
hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water
(known as imli pani), tamarind chutney, chili, chaat masala, potato, onion or
chickpeas.

Pani puri is a popular street food of
India, where crisp fried dough balls (puri) are stuffed with potatoes, sprouts,
spicy tangy water or sweet chutney. Pani puri is a favorite chaat snack of many
folks and ours too. With so many bursts of tastes and flavors in your mouth
when you have pani puri, you just cannot have one.

Pani Literally translates to water and
here the Puris are fried puffed crisp dough balls which are hollow. The spicy
water is called as Teekha (which means spicy) Pani.

INGREDIENTS

For Making Puri

Rava-2 cups[small]

Maida-1 tsp

Wheat flour-2 tsp

Salt-A pinch

Water-To knead

For Making Teekha/Green/Spicy
Pani

Coriander leaves-1/2 cup

Mint leaves-1/4 cup

Ginger-1 inch

Green chilly-3

Lemon juice/Vinegar-1 tsp

Salt-To taste

Water-2 cups

Roasted cumin powder-1/2 tsp

Pepper powder-1 tsp

Tamarind water-1/2 cup

Chopped onion-2 tsp

For Potato Stuffing

Boiled and mashed potatoes-3

Green chilly-1

Onion chopped-2 tsp

Pepper powder-1 tsp

Roasted cumin powder-1 tsp

Green chutney-1 tsp

Salt- To taste

Chaat masala-1 tsp

INSTRUCTIONS

1.    In a mixer jar, add 1 cup coriander leaves,1/2 cup mint
leaves, ginger, green chilly, lemon juice and salt. Blend into a smooth paste.
Green chutney is ready.

2.    Add 2 tsp of blended green chutney to 2 cups of water.

3.    Add roasted cumin powder, black pepper powder, tamarind pulp
and salt. Add 2 tsp of chopped onion and mix well. Spicy pani is ready.

4.    In a mixing bowl, add mashed potatoes, onion, roasted cumin
powder, pepper powder, green chutney, salt and chaat masala. Mix well. Potato
stuffing is ready.

5.    In a bowl, add rava, maida, wheat flour, salt, water and
knead into medium soft dough.

6.    Keep it aside for 15 minutes.

7.    Take small portions of dough and roll into thin layer.

8.    Use a round cutter or kattori and cut into round shapes.

9.    Heat oil in a kadai in full flame.

10.  In hot oil drop the puris one by one, 2 or 3 at a time.

11.  Press it using spatula so that it puffs up well. Fry until it
turns brown.

12.  Make a hole in the centre of puri, add some potato filling,
some chopped onions and dip in spicy pani and fill up the puri with pani.

13.  Enjoy

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