Fruity Pani Poori by Sangeeta on Jul 27, 2011
Pani puri is also called as Gol Gappa, Pani Ke Bataashe or Gup Chup. Its a very popular snack comprising of a hollow puri, fried crisp and filled with various mixtures and finally dipped in flavored water.Pani puri takes the first place in the list of chaats and I can easily call it the King of Chaats :)I am going to give ma quick version of fruity pani puri here........:)
- Cook time:
- Prep time:
- Yields: serves 3-4 person
- For Pooris:
- 1/2 cup semolina
- 1/2 tbsp all purpose flour
- 3 tbsp soda Water
- Salt to taste
- For Ragda:
- 1 cup dried whole dried green peas
- 1 small onion, minced
- 1 tsp ginger-garlic paste
- 1⁄2 tsp turmeric
- 1 tsp green chilli paste
- 1⁄2 tsp cumin powder
- 1⁄2 tsp coriander powder
- 1 tsp mint paste
- 1 tsp coriander paste
- 1/2 tsp sugar
- salt to taste
- 1 tbsp oil
- For Green /Tikha Pani:
- 1 cup fresh sweet lime juice
- 1 tbsp mint leaves paste
- 2 tbsp coriander paste
- 1 tbsp green chilli paste
- 1/4 tsp ginger paste
- 1/4 tsp roasted cumin powder
- Salt - for taste
- for Meetha Pani:
- 1/4 cup fresh pine apple juice
- 1/4 cup fresh pomegranate juice / craneberry juice
- 1/4 cup tamarind juice
- 1 tsp lemon juice
- 1 tbsp jaggery water / honey / maple syrup
- 1 tsp roasted cumin powder
- 1 tsp chat masala
- Salt - a pinch
For Pooris:
Mix semolina, plain flour, soda water and salt. Knead well to make a soft dough.Cover it with clean wet cloth for about 10 minutes.Divide the dough into forty marble-sized balls and roll each ball into a pooris.Heat oil in a wok and deep fry these pooris, slightly pressing them with a spoon, until they puff up and are golden brown.
For Ragda:
Heat oil in a wok and saute the onion for a few minutes till transluscent.Add the ginger-garlic paste and saute for a minute more.Add salt, turmeric, chilli paste, cumin powder, coriander powder,sugar and saute for a few seconds till spices are aromatic.Then add the cooked peas, 2 cups water, mint and coriander paste.
For Green /Tikha Pani:
mix all ingredients and keep in fridge,till use.
for Meetha Pani:
Mix all ingredients and refrigerate,till use.
For Assembling Pani Poori:
Now to assemble the puri, break open a hole on one side of the puri and drop a tsp of ragada and spoon the tikha and metha pani in it..........gobble them into your mouth :)Enjoy making and enjoy eating as well :)
Note:
you can use boiled potatoes or blanch sprouts or soaked plain boondi,for stuffing.
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Recipe Reference
i know that all of u guys will be going to kill me for my madness about including fruits in each and every dish......but what to do , i m like this only,u all have to bear me:d:d