The Poori is a 1 1/2 inch puffed Poori which is fried and filled with potato and/or green lentils and tamarind chutney and the Pani Poori water.As soon as it is made you have to put the whole Pani Poori into your mouth expertly without squirting the liquid all over your clothes. The Pooris are always made bite-sized.
A Suggestion - If you have a chance to eat it at a restaurant first please do so as you will be able to understand what your home made version should look and taste like. Many Indian grocery stores sell the Pooris so if you have one nearby it will save you a lot of effort. Making the snack thereafter is a breeze.
So try this wonderful recipe for yourself at home. Enjoy.
Ingredients:
So try this wonderful recipe for yourself at home. Enjoy.
Ingredients:
- 250g Pani Puri or gol gappa
- 125g PTI Kabuli Channa
- 100g steamed bean sprouts (lentils should just begin to sprout) - optional
- 125g potatoes, boiled and coarsely mashed
- 1 bunch of mint leaves
- 1/2 bunch of PTI coriander whole
- PTI Pakistani salt powder to taste
- 1/4 tsp. PTI red chilli powder
- 6 tbsp. Kissan pani poori masala
- Mint chutney
- Tamarind chutney
- Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. - Add mint and coriander paste and the ice cubes.
Wash chickpeas and soak overnight. - Next day, boil in a pan or pressure cook with water and salt, until soft.
- Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chickpeas and the bean sprouts, if using. - Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney. - To eat, dip each gol gappa into the prepared water and eat.
