Saturday, June 9, 2012

Pani Puri

Pani Puri, Golgappe, Gupchup.... This Queen of Chaats might have 10 different names but is favoured by millions of Indians.

The best place to taste authentic Pani Puri are the roadside Thelas. "Bhaiya, ek Pani Puri dena. Thoda Teekha banana". The Bhaiya dips a nice, round puffed Puri in Pani stored in a Matka or handi and serves it to you right away. And you end up eating THE Perfect Pani Puri.  

This has now changed to something more "sophisticated". Roadside Thelas are thought of as unhygienic places and you are promised the same taste in restaurants. Pani is served in a bowl surrounded by a plate of puris. So your experience is minus the Pani Puri Bhaiya, your preference of "meetha zyada" or "teekha zyada" and the brick red Matka.

Recreate THE perfect Pani Puri by following this recipe.


For puri:

2 cups fine rawa
½ tsp salt
1 cup maida
1 tbsp oil

For pani:
Meethi chutney
Teekhi chutney
Dry masala
Chaat masala
Salt to taste
Jaggery (if required)


Boondi (Soaked in water for a while)


For Puri:

Mix rawa and maida. Add salt. Make dough. Put oil. Roll out thinly and deep fry in oil.

For Pani:

Grind all ingredients in the mixer to a paste. Add water according to the desired consistency.

How to serve:

Make hole in puri. Put soaked boondi and pani puri water and serve.

And some more.....

Like zyada teekha? Add more of green chillies in Green Chutney!
Like zyada meetha? Add more sweet chutney in your Puri!
Want to try something different?
Healthy - Try stuffings Puris with sprouts instead of Boondi!
Tasty - Try stuffing with Dry Ragda!

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