Pani Poori  

Ingredients:   

For poori

½ cup Semolina

1 tbsp All purpose flour

¼ tsp Cooking soda

Salt to taste

Water to make dough

Oil for frying

½ cup tamarind

½ cup coriander leaves chopped

1 cup mint leaves chopped

4-5 green chilies

1 tsp cumin seeds

½ tbsp cumin powder

½ tbsp coriander powder

1 tsp grated jaggery

Pinch of black salt

Salt to taste

Water to dilute

For stuffing

2 medium size Potatoes

3 tbsp matar

¼ tbsp red chili powder

Salt to taste

1 onion finely chopped  

For tamarind chutney (optional)

½ cup tamarind

¼ cup jaggery

1 tbsp sugar

¼ tsp red chili powder

½ tbsp cumin powder

Salt to taste

½ cup warm water

Poori preparation:

·         Mix semolina, salt, plain flour cooking soda and add little bit of water and knead well to make soft dough and leave it for 10-15 minutes. (mean time u can prepare pani)

·         Make very small balls and roll them into small circles.

·         Alternatively roll like big chapattis and make small circles using some bottle cap. Here I used priya pickle bottle cap

·         Don’t make too big pooris that we can’t swallow whole.

·         Heat the oil in a thick bottomed pan and then fry the rolled pooris till puffed and golden brown which appears like spheres...

·         Take them out and put them on kitchen paper towel, to get rid of extra oil.

·         Store the pooris in an air tight container, after cooling them.  

Tangy spicy juice or Pani Preparation:

·         Soak the tamarind in a cup of warm water for 15-20 min

·         Strain the tamarind out to get thick tamarind water.

·         Blend mint leaves, coriander leaves, green chilies, cumin seeds with little water to make smooth paste. 

·         Now mix this blended paste, black salt, salt, coriander powder, cumin powder, jaggery and thick tamarind juice and add water slowly until required consistency.  

Stuffing:

·         Boil potato and matar till done, then mash it

·         Mix it with chili powder and salt

Tamarind chutney preparation:

·         Soak the tamarind in warm water for 15-20 min

·         Strain the tamarind out to get thick tamarind juice and add jaggery, sugar, salt, red chili powder, cumin powder.

·         Pour the mixture in to a pan and heat for 5-7 minutes on medium flame to melt the sugar and jaggery

·         Now the pani poori is ready it’s time to enjoy the taste come we will taste it now

Serve this way

Make a small hole in the center of the poori

Fill one tsp stuffing and ½ tsp chopped onions in to the poori and ¼ tsp tamarind chutney (optional, those who like sweet flavor in it)

Now dip poori in the tangy spicy juice or just pour spicy water into the poori.

Gulp it :)

Wow tasty...........

My mouth watering, have to go and gulp.

But bit careful, don’t talk or laugh while eating.........