Pani Puri
Pani puri is a very famous mouth-watering Chaat. The word Chaat is derived from the action of licking (meaning Chaatna). So it is said that unless and until you don’t lick (Chaat) the plate, its not a tasty chaat.
The origin of chaat actually was for a type of diet which was beneficial to our health. Our body sometimes need lots of spices. We need cumin, carom seeds, when season is changing or when water is not good. So if you eat many spices just raws – You can’t eat it. So giving spices through small portion of food was the approach. And this ultimately became the famous cuisine which is now called as Chaat. And now definitely it breaks many diets!
It is said that when Shahjahan was settled here, that is today’s Delhi, when capital changed from Agra to Delhi, the water of Yamuna was not good for people, so people were taking time to adjust. Shahjahan also got sick. So it was told to them that if you have got the side effect of this water, you have to eat food prepared in spices and ghee. But portion should be less, otherwise stomach will get upset.
So it is said that it was that time when people who settled in Banaras and also people of Agra and Banaras, who settled in Delhi, i.e somewhere between 1639 to 1648, was the time Chaat got famous. Before that also in Banaras, chaat use to be prepared, as the river Ganga is there and weather use to keep changing. People’s stomach use to get upset and things similar to Delhi used to happen there. People of Banaras used to know chaat, but chaat got famous only after Shahjahan was settled here in Delhi. And now it is famous worldwide.
Pani puri is prepared with different kinds of fillings. Some prepare it with potato and chana, potato and bundi, just masala potato, or even ragada. The water combination is also different with wonderful flavors like hing, jeera, chaat, meetha, teekha and many more taste. Some places it is served chilled. The puri is crispy and binds together with the wonderful flavors.
Pani puri is served at most of the fast food joints. Especially if the joint is near to a tourist place. It is amazingly tasty and one can just not afford to miss it.
Lets try one!
Preparation Time: 30 mins
Cooking Time: 30 mins
Serves: 4
For Puri:
- Semolina (Sooji): 1 Cup
- Plain flour: 2 Tablespoon
- Salt: ½ teaspoon
- Water (regular): ¼ Cup
For Tamarind Pulp:
- Tamarind: ¼ cup (soaked for at least 2 hours)
- Jaggery: ½ cup
- Black Salt: 1 teaspoon
- Cumin powder: 1 teaspoon
- Salt: ¼ teaspoon
- Black Pepper powder: ¼ teaspoon
- Red Chilli powder: ¼ teaspoon
- Water: 1 Cup
For Spicy Water (Pani):
- Coriander: 2 Cups
- Mint Leaves: ½ Cup
- Ginger: 1 inch
- Green Chillis: 1 to 2 small
- Salt: ½ teaspoon
- Black Salt: 1 teaspoon
- Lemon: ½ Slice
- Water: ½ Litre (Cold or add ice cubes 6 to 8)
- Tamarind Pulp: ½ Cup
- Cumin Powder: 1 teaspoon
- Black Pepper: ¼ teaspoon
- Red Chilli Powder: ½ teaspoon
- Fried Bundi: 2 Tablespoon
For Black Chickpea Filling:
- Potatoes: 2
- Black Chickpea: ½ Cup
- Water: 1½ Cup
- Salt: 1 teaspoon
- Black Salt: ½ teaspoon
- Roasted Cumin Powder: ½ teaspoon
- Black Pepper: ½ teaspoon
- Chilli Flakes: 1 teaspoon
- Green Chilli: 1 small chopped
- Green Chutney: 1 teaspoon
- Onion: 2 small chopped
- Tamarind Pulp: 3 Tablespoon
- Coriander: 2 Tablespoon
For White Chickpea Filling:
- White Chickpea: ½ Cup
- Water: 1½ Cup
- Salt: ½ teaspoon
- Turmeric: ¼ teaspoon
For Frying:
- Oil: As per vessel size for deep frying
For Puri:
- Take a bowl, add Semolina (Sooji): 1 Cup, Plain flour: 2 Tablespoon and Salt: ½ teaspoon and mix it
- Now add Water (regular): ¼ Cup and knead a stiff dough
- Cover it with a damp cloth, allow it to rest for 30 mins
- After 30 mins, knead the dough again. Then apply some oil on your rolling board.
- Take a small portion of the dough (cover the rest in cloth) and roll out the dough. Roll out a thin layer and then use a cookie cutter (round shaped) to cut the round shaped small puri portions
- Now heat the oil. Once it is hot (not very hot), lower the flame to medium and then drop the puris for frying. Press the puris with frying ladle to help them puff. Lower the flame and let the puris cook evenly.
- Take them out on a paper napkin. You may also use a sieve below the napkin to ensure the puri stays crisp.
For Tamarind Pulp
- Take a pan and on low flame add Tamarind: ¼ cup (soaked in water for at least 2 hours) and Jaggery: ½ cup. Cook till Jaggery dissolves and then turn off the flame.
- Now add Black Salt: 1 teaspoon, Cumin powder: 1 teaspoon, Salt: ¼ teaspoon, Black Pepper powder – ¼ teaspoon, Red Chilli powder – ¼ teaspoon
- Add Water: 1 Cup and mix well
For Spicy Water:
- Wash Coriander: 2 Cups and Mint Leaves: ½ Cup and put it in a blending mixer jar.
- Add Ginger: 1 inch, Green Chillis: 1 to 2 small, Salt: ½ teaspoon, Black Salt: 1 teaspoon, Lemon juice of ½ Slice lemon, Cumin Powder: 1 teaspoon, Black Pepper: ¼ teaspoon, Red Chilli Powder: ½ teaspoon
- Add ice cubes 6 to 8 and blend it.
- Remove and add Tamarind Pulp: ½ Cup (set aside 1 teaspoon for filling)
- Add Water: ½ Litre to the Chutney and mix it well
- Add Fried Bundi: 2 Tablespoon to the serving bowl (do not add it to the whole mixture, add it at the time of serving)
For Black Chickpea Filling:
- Pressure cook Potatoes: 2 to 3 for three (3) whistles on medium flame. Let it cool. Then peel and mash the potatoes. Refrigerate for 2 hrs (this would avoid stickiness)
- Similarly boil Black Chickpea: ½ Cup (boiled for 8 whistles) with 1½ Cup of water for about 8 whistles on low-medium flame.
- Bring together Potatoes and Black Chickpea in a bowl. Add Salt: 1 teaspoon, Black Salt: ½ teaspoon, Roasted Cumin Powder: ½ teaspoon, Black Pepper: ½ teaspoon, Chilli Flakes: 1 teaspoon, Green Chilli: 1 small chopped
- Now add Green Chutney (made above for spicy water) : 1 teaspoon and add Tamarind Pulp: 3 Tablespoon
- Add chopped Onions: 2 small and Coriander: 2 Tablespoon and mix the mixture
For White Chickpea Filling:
- Pressure cook White Chickpea: ½ Cup along with Water: 1½ Cup, Salt: ½ teaspoon and Turmeric: ¼ teaspoon for about 5 to 6 whistles on low medium flame
- Let it cool. Remove and mash the mixture. Make sure it is little thick mixture.
Final Touch:
Break the Puri, fill it with the filling of your choice and dip in any flavored water combination suiting your taste buds!
Let’s Just Go For It! Wish you an Awesome Learning Experience.
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