Paani Puri

Paani Puri is the most loved street food. People of all age groups are tempted to eat Paani Puri.
But these days we find some places are not good to eat and we are also not sure what kind of water and spices are they mixing in it so we these days think of our health, so making paani puri at home can be preferred right?
Paani Puri is very commonly found everywhere you go in India, but these days you can find Paani puri and paani puri lovers overseas too.
In different states of India paani puri is know by different names. Some know it as Puchka, some know is as Gol Gappa or Gupchup and so on.
So today lets go ahead with making paani puri at our home.... :)

Ingredients 

Puri 

(Usually you can get the Readymade Puri Packets in the markets), but if you wish to make puri at home you can follow the below given steps.

• All purpose flour (Maida) 2 cups
• Semolina (Rawa) 1 cup
• 4-5 Tsp clarified butter (Ghee)
• 1 tsp oil for coating dough
• Salt as per taste
• Oil for frying

Recipe

In a container take the all purpose flour & semolina. Add 4-5 tsp of clarified butter (ghee) and mix well so that a bread crumb like mixture will be formed. Add salt. now add little water and make a stiff dough. The dough should not be smooth like we make for rotis. coat the dough with 1 tsp of oil and let the dough rest for 15-20 mins covering it with a wet cloth.

After thirty mins take a small part of the dough, make a ball out of it and roll it with the help of rolling pin.After rolling it, with the help of a round shape mould or small bowl (Katori) you can cut the rounds of the roti. Heat enough oil in a pan for frying. After the oil is nice and hot put the small rotis into it for frying. Keep frying the puris on a medium flame. Take out the praise after they turn golden brown in color. Continue the same process for the remaining dough.

Our crispy puris are ready!

For paani puri we need 2 types of water, one is teekha (spicy) and other one is meetha (sweet).

Spicy Water

Ingredients

• Mint (Pudina) leaves 1 cup
• Coriander leaves 1 cup
• 4-5 chillies (quantity can depend on your own taste, how spicy you want)
• Paani puri masala (I usually prefer Everest Paani Puri masala)
• 1 Lemon to squeeze in water
• Chaat masala 1 tsp
• Salt as per taste
• 4-5 cups water
• 2 tsp finely chopped coriander

Recipe

Wash mint leaves and coriander leaves, chop the chillies into halves. Take coriander leaves, mint leaves and chillies in a blender, add 2-3 tsp of paani puri masala, 1 tsp chaat masala and blend all the ingredients to a smooth paste.

take out the blended paste in a big bowl add 3-4 cups of water, salt as per taste and squeeze half lemon into it and mix well.

Depending on your taste you can increase or decrease the quantity of lemon juice, salt and chillies.

If you feel like adding more water to it you can add some. Sprinkle the finely chopped coriander over and serve with puris.

Sweet Water

Ingredients

• Tamarind 1 small cup
• Jaggery 1 cup (Quantity can depend on your taste)
• Red chilli powder half small spoon
• 1/4th tsp cumin powder
• 1 cup water

Recipe

Take tamarind and jaggery in a bowl add water and put in the oven for 1 minute. Let it cool down and squeeze the tamarind and jaggery together. Strain it nicely. Now add red chili powder and cumin powder to it and mix well. Keep this tamarind mixture in refrigerator for 2-3 hours.

Our tamarind water is ready.

You can boil tamarind and jaggery on gas too. Preparing in oven is quite easy though.

Masala Stuffing

Ingredients

• 2-3 boiled and peeled potatoes
• 1 onion finely chopped
• 2-3 tsp coriander leaves
• 1 tsp red chilli powder
• Half tsp chaat masala
• Salt as per taste

Recipe

Pressure cook the potatoes for 4 whistles, let them cool down and peel them off. Mash the potatoes well and add the dry spices red chili powder, chaat masala and salt. Potato masala is ready. 

Finely chop onions and coriander leaves and serve them separately with paani puri.

*Note - For masala stuffing you can mix all the ingredients together and serve.

*Note - Depending upon your taste you can increase or decrease the quantity of green chilies in the spicy water.
*Note - In summers we get raw mangoes. You can boil one raw mango and add the pulp to spicy water instead of lemon.

*Note - Preparing sweet water in oven is easy and time saving. You can prepare the sweet water in the morning if you wish to enjoy paani puri in the evening.

*Note - You can get the tamarind pulp ready from the market too. You just need to add some water and jaggery or sugar to it so it i ready to have with paani puri.