How to Make Pani Poori

Pani poori, also known as Phoochka, Gol Gappa or Gup chup is a popular street snack in the Indian subcontinent, especially in India & Pakistan. It comprises a round, hollow "poori", fried crisp and filled with a watery mixture of tamarind, chili, chaat masala , potato, onion and chickpeas. The name pani poori literally means "water in fried bread".

Pani poori differs from region to region. Irrespective of the way it's addressed in different parts of India, taste changes from place to place. Everything depends on the local culture & flavor used in the day to day cooking. In general, any form of Golgappa or panipuri is a hollow, puffed, round dough which tastes like a crunchy shell. The shell by itself is not tasty, unless it is stuffed with special spicy potato-based stuffing & dipped in a masala water to fill up the hollow inside the dough. Usually the stuffing needs to be prepared separately & a small hole is made in the top centre of the dough with a finger to allow filling the hollow with the potato filling. It is then dipped in the masala water & served.

Ingredients

For the pooris

• 1 cup rava
• 1-2 tsp maida
• Salt, very little
• Warm water
• Oil

salt

For the filling

• 2 medium sized potatoes boiled & mashed
• 1 medium sized onion, finely chopped
• 1 cup chick peas, soaked in water over night in Luke warm salt water
• 1 tsp red chili powder
• 1 tsp chat masala
• coriander leaves
• Salt

For the pani

• 2 tbsp tamarind juice or 1 tsp concentrated tamarind paste diluted in water.
• 2 tbsp jaggery
• 1 tsp black salt
• 1 tsp red chili powder
• 1 tsp dhania powder
• 1 cumin powder
• 2-3 green chili
• a small bunch of mint leaves
• 1 strand coriander leaves
• 1 tsp pepper powder
• Salt

Edit Steps

Pooris

1. 1
   In a mixing bowl, combine to form a coarse mixture with rava, salt & little warm water.
2. 2
   Little moisture has to be left. Now add maida. Maida does the job of a binding material.
3. 3
   Knead the dough well.
4. 4
   Add few drops of oil & again knead.
5. 5
   Cover it in a damp cloth & let it sit for 15-20 minutes.
6. 6
   Keep oil in a kadai & heat on medium flame.
7. 7
   Divide the dough into two halves.
8. 8
   Roll out each half one at a time into a big thin chapati.
9. 9
   Either using a small cup or a bottle cap, cut out puris from the chapati.
10. 10
    Fry the pooris in batches.
11. 11
    Cover the extra pooris in the damp cloth.
12. 12
    Repeat the same with the other half of the dough.

Filling

1. 1
   Pressure cook the soaked chick peas & potatoes.
2. 2
   Mash the potatoes & add red chili powder, chat masala & coriander leaves & mix well.
3. 3
   Add salt to the chick peas.
4. 4
   Thick curds combined with red chili powder & black salt or Soaked boondi can be also used.

Pani

1. 1
   Combine all the ingredients & grind to a fine paste.
2. 2
   In a mixing bowl containing required water, add the paste & mix well.
3. 3
   Keep it in the fridge & serve chilled with the pooris.

Serving the Pani poori

1. 1
   Tap the Poori at the center lightly to make a half-inch hole.
2. 2
   Fill it with a small quantity of mashed potato, chick peas, onions, boondi & curds.
3. 3
   Dip it in mint or tamarind water / pani & relish it.

Edit Tips

• Green moong dal sprouts can be used for filling.and serve.:)
• 3-4 tsp of Tamarind chutney diluted or Pani Poori masala can be used instead.

Things You'll Need

• Frying pan for deep frying
• Colander
• Blender
• Damp cloth