Panipuri ….the most famous street food of Mumbai, is nothing but a crunchy round, crisp fried shell (Puri) of flour(Maida along with sooji i.e all purpose flour with semolina), served with a filling of boiled potatoes, boondi (fried droplets of gram flour dough) and a spicy, tangy chutney called paani.
There are many variations of Panipuri viz., batatapuri, ragdapuri, sevbatata puri, pyazbatata puri, all named according to the stuffing used. Panipuris are also known as golguppe or puchka or even ghupchup. No matter what type of stuffing is used, no matter what recipe for chutney is followed and no matter what it is called, but the journey of this heavenly chaat starting from a plain puri to stuffed, chutney filled panipuri rolling in the mouth ends with only one reaction……UUmmmmm ;-)
Well.... after lots of drooling lets come to the main point…..how to make them?
The fried puris are available at most of the farsan shops, almost all over India and Indian stores abroad. But for those less fortunate(sorry) who are unable to procure them, just put in some extra efforts and make these at home. Here’s the recipe……
Recipe: Pani Puri (Crisp fried shells of flour filled with tangy tamarind juice)
Prep Time:20 -30 minutes (If ready made puris are used )
Cooking Time: If store brought puris are used then the only cooking required is boiling potaotes. Else about an hour or so for making puris)
Shelf Life of Puris: Could be kept fresh for few weeks if stored in airtight containers, away from humidity
Recipe Level: Easy or Medium
Spice Level: Medium
Recipe/Post by: Alka
1. For puris:
- Maida (all purpose flour) 1 cup
- Sooji (rawa or semolina) 2 tsp
- Oil for frying
2. For Sonth chutney:
- Tamarind - 50gm
- Jaggery - 1/2 cup(crushed)
- Rock salt (kaala Namak) - 1/2 tsp
- Garam masala powder - 1/4 tsp
- Powdered dry ginger - 1/2 tsp
- Red chilli powder - 1/4 tsp
3. For Green chutney or Paani:
- Mint leaves(pudina) 1/2 bunch
- Coriander leaves chopped 1/2 cup
- Green chillies 2-3
- Black rock salt(kaala namak) 1/2 tsp
- Red chilly powder 1/4 tsp (optional)
- Salt as per taste
- Cumin seeds 1 tsp
- Jaljeera powder or chaat masala powder 1 tsp
- Water and ice cubes
- Tamarind water (diluted water in which tamarind was soaked and squeezed out) few spoons
For Making Puris (Shells)
- Sieve the flour and add sooji and salt. Knead a hard dough using some water.
- Now let it rest under a damp cloth for about an hour or more.
- Later take a small portion of this dough and roll into a thick chapati.
- Using a really small bowl or a cup with sharp edges or a round cookie cutter, cut the chapati into many puris (since each puri is supposed to be gulped whole, make sure you make these in very small sizes). In case you do not have any such object, then make small balls of dough and individually roll them into puris about 2 inches in diameter.
- Repeat the procedure for remaining dough.
- Always keep the un-fried puris between two sheets of dampened cloth, to aid even puffing of puris.
- Now fry these puris in hot oil, gently pressing them from sides so that the puris puff up(some of them may not puff at all, but don't worry, coz those will give you an excuse to make Papdi Chaat ;).
- Drain them on tissue paper and store them into an airtight container after cooling till further use.
For sonth chutney:
- Boil all the ingredients listed under "sonth chutney", till a thick consistency is obtained.
- Strain and let it cool down.
For Green Chutney(Paani or water chutney)
- For green chutney, grind coriander leaves and mint leaves along with green chillies and cumin seeds, into a fine paste.
- Now take this paste, mix some water, salt, rock salt, ice cubes, some tamarind water, jaljeera powder or chaat masala powder and keep on tasting and adjusting seasoning(wow ..I love this part of making ) till you finally achieve a satisfying flavor.
To serve, carefully prick the puris with finger, put a bit of stuffing of your choice (ragda or boiled potato, boondi,or sprouted moong) put some sonth chutney, then dip into chilled green chutney and consume IMMEDIATELY…….Have a blast!
- Always store Puris in airtight containers or else they will turn out soggy.
- In case making sonth chutney is not possible, just soak some tamarind in water, squeeze it out, discard the pulp and add some sugar or grated jaggery and mix properly. Use it along with Green chutney.
- For convenience, you can mix both types of chutneys in a single container, and serve .