Pani Puri

Pani ouri is one of the most popular chaat or snack all over India. Where ever you are in India you'll definitely will come across of little carts assemblying cute little puris and a huge pot of mint-coriander water with several sides to go with. I had my first taste of pani puri in Agra, a state well known for chaat/Indian snacks during my holiday. It was awesome experience trying to putting the whole mint water soaked puri into my mouth but i guess that's the fun part. Later i had my another version of pani puri in Bangalore during my South India tour and its totally different in taste compare to my first in North India. South Indian pani puri are more to the sweet side nothing like the fiery hot North Indians love to have.

My only trauma with pani puri is whenever i see the vendor dunk the puri into the mint water as i always feel it a unhygenic practice thats the reason why i missed trying them in so many outlets. Thank goodness there are few vendors whom are very much aware of hygiene issue and care to wear plastic gloves or better still they'll simply spoon the mint water in a separate tumbler for you to spoon over your puri. I simply love the idea and that's the only way i enjoyed them from North to South India. Pani puri slowly earning popularity here in Malaysia and i could have them now whenever i want them but i still prefer to my homemade pani puri even though, there are a little effort on getting them done...end of the day, its all worth it

Ingredients

For Puri

1/4 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup semolina
Salt to taste
Pinch of soda bicarbonate
Vegetable oil for deep frying

For Filling

1 cup potato,boiled and mashed
1/2 tsp dried mint
1/2 tsp dried mango powder
1/2 tsp cumin powder
1 tsp red chilly powder
1/2 tsp coriander powder
Salt to taste

For The Mint Water

3-4 cups ice cold water
1/3 cup water
Handful of coriander leaves
Handful of mint leaves
2 green chillies
1/4 cup tamarind water
1/2' inch ginger,wash and peeled
1/4 tsp ground black peppercorns
1/3 tsp chilly powder
1/2 tsp chaat masala
1 tbsp chopped coriander leaves
1/2 tsp black salt
Sea salt to taste
1/2 tsp roasted cumin powder

For Tamarind Chutney

1/2 cup tamarind water
1/2 cup powdered jaggery
1/2 tsp chilly powder
1/4 tsp ground black peppercorns
1/2 tsp dried mango powder
1/2 tsp black salt
Sea salt to taste

Methods

For Puri

In a bowl, combine all purpose flour,wheat flour,semolina,salt and baking soda. Add water little by little to knead into a smooth dough.

Cover the bowl with clean kitchen towel and rest the dough for 20-25 minutes. Divide the dough into 4 equal sized balls. Dust a clean working surface with little flour and roll the ball using a rolling pin into a disk. Using a small sized lid or cookie cutter, cut the dough and arrange on a tray. Repeat the process with remaining dough.

Heat for in a frying pan over a high heat and gradually deep fry the prepared dough by pressing the centre and the sides of the puri using a ladle to help the puris to puff up. Fry to golden and transfer to a plate laced with kitchen towel to remove excess oil and coll the puris completely.

For Potato Filling

In a bowl, add mashed potato,dried mango powder,chilly powder,cumin powder,chopped coriander leaves,dried mint and salt. Keep aside.

For The Tamarind Chutney

In a saucepan, boil tamarind water and jaggery for 4-5 minutes. Strain the mixture. Add chilly powder,ground black peppercorn,dried mango powder,cumin powder,sea salt and black salt. Stir and boil the mixture for 2-3 minutes.

For The Mint Pani

In a blender, add 1/3 water,coriander leaves,mint leaves,green chillies,tamarind water and ginger and blend into a smooth paste.

Strain the mixture and add 4 cups of water to the mint coriander juice.  Add cumin powder,ground black peppercorns,dried mango powder,chaat masala powder,chilly powder,sea salt and black salt. Mix well till the salts dissolved. Store in fridge to chill for 30-40 minutes.


To Assembly The Pani Puri

Poke the centre of each puri with your thumb and fill with 1 teaspoon of potato filling. Dunk the puri into the coriander pani and drizzle with tamarind chutney.

Serve immediately

Notes

• The tamarind chutney can be prepared ahead and store in fridge. Stays good for 2 weeks

• Store puri in an air tight container and good up to 1 week