HOW TO MAKE PAANI PURI?  

* To make pani:
* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.

Answered by ruchi arora at 7:51 PM on April 26, 2008

Here is the exact recipe to make pani puri.
Ingredients:


To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:
To make pani:
Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.
To make puri:
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

Answered by Chef_Rt at 9:24 PM on April 04, 2008

I guess this is the most popular chaat in India. Everybody has his/her own recipe for pani puri. We used to go to a pani puri cart near Madhavan park, Jayanagar, Bangalore. I never liked to eat at roadside carts before that, but once I tried it there, I became a regular customer. But where did I got the real taste of pani puri and how I grew up as a biggest fan of it, follows.
My maternal grandmother used to make the tastiest pani puri ever. I have tasted pani puris at many places, but her pani puri was, is and will be my all time favourite. I still remember, when I was a kid, we went to her house during every summer and october holidays. She used to sit on the ground with her gas stove(because making the puris by standing all the time was too tiresome) and whenever she made pani puri, she used to make over a hundred puris (she knew there was a small devil at home who had everlasting hunger to eat pani puris. No prizes for guessing who that was :D). My mom picked this recipe from her and even she makes these delicious pani puris often (that means whenever I go to meet her). These days life has become easy with the ready made pani puris!!!.

Some people at home felt eating pani puri is a headache. Because we had to stuff moong, onion, sev and then fill the puris with pani before eating. But I never bothered about that extra WORK :).

The most important thing which is different in this traditional recipe, and ofcourse the source of the heavenly taste, is the stuffing. Instead of normal potato stuffing, this has sprouted moong stuffing. The pani has a strong taste of coriander View definition in a new window leaves as well as ginger. It is sweet, spicy and sour.

PS : If you want to have the correct blend of taste, use the sprouted moong stuffing, refrain from making any modifications to the recipe given below. I liked the taste without onions, but finely chopped onion(used as a stuffing) was also served along with this.

I do not think I have done justice with the picture here. I could not refrain from eating them and in a hurry I took a picture :D.

Puris - Ready made puris can also be used.
Ingredients:
Maida or all purpose flour 1 cup
Sooji (rava) 1 tbl spn
Oil
Salt

Method:
Mix flour, sooji and salt. Add sufficient water to make the dough. Keep it aside for half an hour.
Make small balls of the dough, roll it into tiny puris (make it to chapathi size and cut into small puris) and deep fry them in oil.

Pani
Ingredients:
Coriand er View definition in a new window leaves 3/4 cup
Green chillies 3-4
Ginger 2″ piece
Cumin View definition in a new window(jeera) seeds 1 tea spn
Jaggery View definition in a new window 1 tbl spn
Dates (Khajoor) 7-8 (I used 1 and 1/2 tbl spn of pitted ready to bake dates)
Tamarind extract(thick) 1 and 1/2 tea spn
Salt

Method:
Grind all the ingredients together to a thick chutney. This chutnet can be preserved for 2-3 days. While serving, dilute it with water to required consistency(do not make it too watery).

Stuffing
Sprouted moong 1 cup
Onion (finely chopped) 1/2 cup
Sev 1/2 cup

Wash the sprouted moong to remove as much skin as possible. Then cook with 3/4 tea spn salt and about 3/4 cup of water. (Approximately two whistles in cooker).
Serve puris with pani, onions, sev and cooked moong.

Answered by Usha at 1:41 PM on April 03, 2008

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

Method:

* To make pani:
* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
1. To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.

For Pani:
Mix all the ingredients and serve chilled with the pooris.

Happy Cooking!!!

Answered by tavleen at 9:59 AM on April 03, 2008

To make pani:
Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.
To make puri:
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

Answered by SARLA at 11:58 PM on April 02, 2008

In general, any form of Golgappa or panipuri is a hollow, puffed, round dough which tastes like a crunchy shell. The shell by itself is not a great tasting snack, unless it is stuffed with special spicy potato-based stuffing and dipped in a masala water to fill up the hollow dough. Usually the stuffing needs to be prepared separately, and a small hole is made on the top centre of the dough with a finger to be able to insert the potato based stuffing inside the hollow dough. It is then dipped in the masala water and then served.

It is the associated stuffing and recipe of the masala water that makes it unique. In different regions in India, depending upon the local palate, the stuffing and water are made differently. They are known by different names based on these different recipes.


[edit] Preparation of the stuffing
Boiled potatoes are mashed and mixed with powdered black salt, roasted cumin powder and roasted red chilli powder. Boiled chana dal (chick peas) and coriander leaves may also be added to the mixture. Finely chopped onion can also be mixed in stuffing for taste. If you don't have potatoes, you can also use Garbanzo Chick Peas.


[edit] Preparation of the water
Tamarind pulp, roasted chilli powder, roasted cumin powder, black salt and regular salt are mixed thoroughly in water. Instead of tamarind, lemon or young green mango (which is sour in taste) can be made into paste along with Aam Adrak (ginger with the flavour of mango), along with mint water and spices like chilli powder, roasted cumin, black salt, and dry mango powder (amchur).


[edit] Preparation of the shell
Flour, wheat flour and semolina are mixed in equal proportion, and added with salt and little water to make a very thick dough. Very tiny balls are made out of the dough and flattened to a circular shape, with a diameter varying between 2–3 inches, using a rolling pin. These are later deep fried in edible oil
Recipe taken from www.wikipedia.com

Answered by anitaraizada at 10:47 PM on April 02, 2008

You can make Paani Puri at home .
INGREDIENTS- {For make a PURIES}
1 cup maida
1 cup sooji
1 pinch baking powder
Mix this materials and make a dough and roll small size roties.Deep fry all roties on low heat.
(For make a PANI)
1/2 cup tamarind
1/2 tsp black salt
1/2 tsp dry ginger
1/2 tsp garam masala
1/2 tsp red chili powder
Make a paste its materials and add 1 litter water ,stir 2 minutes.
mix salt to taste.
OR
"Goldi galgeera" mix in one litter water and stir 2 minutes.
( FOR FILLING)
Boiled massed potato or boiled peas
Then you can serve very tasty gol gappas .
poke a small hole in center and fill boiled peas ,dip golgapps in spicy pani and serve.

Answered by Seema at 5:05 PM on April 02, 2008

For the Puris:
500 gms semolina,4 tbsps ghee (clarified butter),Salt to taste
Water,Vegetable/ canola/sunflower oil for deep frying
For the Paani:
4 cups water,6 tbsps Jaljeera powder (available at most Indian groceries),1 bunch fresh coriander leaves,1 bunch fresh mint leaves,3-4 green chillies,6 cloves garlic,Juice of 2 limes,1 cup crushed ice,
For the filling:
3 large potatoes boiled and chopped fine, sprinkled with salt to taste,2 cups boiled and coarsely mashed chickpeas, sprinkled with salt to taste,1 cup boiled green moong daal,2 cups Tamarind Chutney,
Equipment:
2" circular cookie cutter
PREPARATION:
Mix the semolina, salt to taste, ghee together. Now add a little water at a time and knead into a smooth, medium-soft dough. Knead till the dough is absolutely smooth. Cover the dough with a damp cloth and allow to rest for 20 minutes. While the dough is resting, heat oil for deep frying and fry the boiled moong daal in it till crispy. Drain and keep on paper towels to cool.
After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Puris). Repeat till all the dough is used up. Heat oil for deep frying in a large deep pan, till hot (on a medium flame). Deep fry a few small circles at a time in this oil. When each one begins to puff, gently press down on it with a slotted spoon (to encourage it to puff). When the Puri is fully puffed on one side, flip and repeat the process on the other side.
Drain and keep on paper towels. Repeat till all Puris are made. They can be stored for a few weeks if kept in an airtight container. To make the Paani for Paani Puri, first grind the mint, coriander leaves, garlic and green chillies in a food processor to form a smooth paste. Add to the water. Also add the Jaljeera powder, lime juice and crushed ice and mix well. Chill this water till you are ready to serve the Paani Puri. To serve, first set up all ingredients - Puris, Paani, fillings and Chutneys - within easy reach. Give small bowls to those you are serving as the Puris leak and get soggy almost immediately if not eaten. Fill a Puri with a little potato, chickpea and crispy moong daal. Add some Tamarind Chutney. Now dip the filled Puri into the vessel containing the Paani and scoop full of Paani. Serve immediately.
The trick to eating Paani Puri the right way is to open your mouth wide and put the whole Puri in your mouth in one go! No dainty bites with this dish! Paani Puri is fun to cook, serve and eat with friends.
source:google.com:http:// indianfood.about.com/od/vegetarians nacks/r/paanipuri.htm

Answered by gunjan at 1:00 PM on April 02, 2008

Pooris for Pani Poori

These 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.

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.

Keep aside for 15 minutes.

Heat oil in a deep wok / kadhai.

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.




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 Tamarind chutney
Pani Poori Water

Answered by Honey KB at 6:04 AM on April 02, 2008