Pani Puri is my favourite Street Food. When ever I go to India Pani Puri is the first dish that I eat. Pani Puri that we get in India have a very different taste that I like. I tried this at home, my friend's house, in restaurants but taste is not very close to Indian Street Side Pani Puri. Now I am going to India in August I will have these when ever I want. Till then I am enjoying this home made pani puri. This time I tried Latha and Laxmi's version. You can find original recipe here. For my convenience I am adding same recipe here.
Tamarind: One 3 inch piece.
Jaggery(Gur): 2 tsp
Black Pepper Corns: 1 tsp
Cumin (jeera): 1 tsp
Coriander Leaves: 2 twigs
Green Chilli: 1
Mint Leaves : 10
Black Salt: 1/2 tsp
Salt to taste.
Rava(Sooji): 1 Cup
Maida( All Purpose Flour): 1 Cup
Wheat Flour: 1 Cup
Ghee: 1 tbsp
Salt to Taste
Oil for deep frying
Kabuli Channa (Whole White Gram): 1 Cup
Potato: 2 Medium Sized
Onion: 2 Medium Sized (Finely Chopped).
Carrot: 1 - Grated (Optional)
Finely Chopped Green Chillies: 2
Finely Chopped coriander 2 twigs.
Salt to taste.
- Soak the kabuli channa over night or eight hours in 3 cups water. Wash well and pressure cook for 10 minutes with water . Boil the potatoes also along with the channa.
- Peel the potatoes and dice. Drain the water from channa and add the ingredients for the filling except Shev and mix well. Transfer to a serving bowl.
- Soak the dates and tamarind in warm water.
- Grind along with all ingredients for the pani to a paste.
- Add 2 cups water and strain. Transfer to a serving bowl.
- Mix the flours and rava with salt and ghee. Make a dough adding required water. Leave for 15 minutes.
- Knead the dough again and divide into portions convenient to roll. Roll into rounds and stamp out small rounds (2 inch diameter) using any lid or container rim.
- Heat oil in a deep kadai, drop a small piece to check the temperature of the oil, it should rise immediately, the oil is ready for frying.
- Keep the oil in medium flame and drop the puris a few for every batch. Press slightly with the back of the laddle so that the puris rise up. Turn and fry till the puris are light brown on both sides. Drain and place on a tissue paper to remove excess oil. Transfer to a serving bowl.
- Serve puris in a plate and the pani and channa in two cups.
- Make a hole on the puri, fill with 1 teaspoon channa and 2 teaspoons pani and just eat. Sprinkle some thin shev, red chilli powder and decorate with coriander leaves.
This is my entry for Sia's MBP: Street Food
My friends Sireesha and JZ gave me 'ROCKING GIRL AWARD'. Thank you very much Sireesha and JZ.