Though pani puri stalls are there all over, nothing to beat the home made ones. All my nephews and nieces love if it is prepared by me.
Ingredients
For the dough
Rava 1 cup.
Maida 1 cup.
Wheat flour 1 cup.
Salt to taste.
Ghee 1 tablespoon.
Oil for deep frying 1/2 litre approximately.
For the filling
Kabuli channa (whole white gram) 1 cup.
Potato 2 medium sized.
Onion 2 medium sized (finely chopped).
Carrot 1 no (grated).
Finely chopped green chillies 2 nos, coriander 2 twigs.
Salt to taste.
For the pani
Dates 2 nos.
Tamarind 3 inch piece.
Jaggery 2 teaspoons.
Black pepper corns 1 teaspoon.
Cumin (jeera) 1 teaspoon.
Coriander leaves 2 twigs.
Green chilli 1 no (optional)
Mint leaves 10 leaves (optional)
Black salt 1/2 teaspoon.
Salt to taste.
Method
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 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 the 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.
Temperature of oil is most important to get the puris right.
[…] Panipuri […]
My dear Chinnu,
Oh today I am so happy! I feel so proud that my daughter has made perfect pani puris. I just feel like taking them out of the computer and eating!
Lovely pictures of lovely puris! Made by my lovely daughter!
Amma.
Amma, you and paatti are my inspiration – after years of watching both of you have such a blast in the kitchen, I cant help but cook. 😀
[…] case happens to be “Pani Puri” I shall leave the pictures to do the talking. I took my amma’s recipe (and updated her post with pics ) to make these for the first time on Saturday for dinner (yes […]
Well, I got tempted to make them also at home. Thanks for the recipe.
Hima, home made are better any day! latha.
Nice Recipe.
[…] plagiarised post by Nausheen that initially resembled this recipe from the Yum blog word to word and used the pics , but then it progressively changed with every comment I left at regular […]
It is so crazy, why do people plagiarise. it is easy to refer to somebodies recipe, and put your own version on your page.
Trouble is you have to actually cook, looks like poor old Nausheen did not cook, so no pictures!
May be she does’nt know to cook! all her recipes are copied ones! latha.
I have yet to eat these, but you make it look so easy, as natural as breathing. Your puris came out beautifully!
Thanks Pel. I took a look at your innovations!!! 😀 well, its actually not as easy as breathing you see. in chennai/ madras where I live, the weather is humid and horribly hot and puris need oil be hot!!! and then again when it gets too hot, puris start burning!! Do give Pani Puris a shot (and add a dash of your innovation) and let me know results
thank you very much for this recipe dear latha narasimhan, my daughter sharadha sureshpillai is so fond of it and when we were at India, Bangalore atleast 3-4 days in a week she used to eat.