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Pani puri shots

Pani puri or gol gappe,popular chaat of India…so many names but yet taste is divine.In India ,they are called by different names in different parts of the continent. Pani comes from the Hindi word for water,that is Mint water here  and puri is deep fried  Indian bread.There s a typical way to eat this yummy chat.We have to place one full puri in the mouth and eat at one shot,only then you can enjoy its taste.Initially we used to prepare home made puris,but now it is easily available in most of the stores.I still remember the time when I used to have Pani puri when I would visit Mumbai and just go on eating one after the other served by the pani puriwallah. Pani puriwallah is the person whom we refer  to who prepares this delightful chaat. Lol, not to forget to mention have also fallen sick after having  the street food.But now being health conscious I  prefer home made ones,which is  the best one.Coming back to the recipe I have used boiled potatoes as a filling here,but you may  also use  sprouted green gram,green peas  etc as the filling. I adapted few parts of the recipe from Tarla dalal’s book.Since we have this yummy chat in one shot I have named the dish as Pani puri shots.

Ingredients for the pani 1:
Mint leaves-1 ½ cups
Coriander leaves-2tbsp
Tamarind-1/4 cup
Ginger-25mm(1”) piece
Green chillies -4-5
Roasted cumin seed powder-1tsp
Black salt -1 ½ tsp
Salt to taste
Ingredients for the pani 2:
Mint leaves-1 ½ cups
Coriander leaves-2 tbsp

Green chillies 4-5
Ready made puri masala-3 tsp

Sugar-3 tbsp(use as per your taste)
Salt-to taste

First method for the pani:
  1. Soak the tamarind in ½ cup of water for approximately 1 hour,strain out all the pulp through a sieve.
  2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
  3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt mix well.
  4. Chill for at least 2-3 hours after making so that all the flavors have blended properly

Second method for the  pani:
  1. Grind together mint leaves,coriander leaves and green chillies into a fine paste using little water.
  2. Transfer the paste into a large bowl and combine 1 Lt water,salt,sugar and lime juice.
  3. Strain the water if you desire and chill it for few hours and serve.

How to proceed:
Crack a small hole in the centre of each puri.
Fill with a little potato mixture or sprouts or boondi, then top a little khajur imli ki chutney and Green chutney immerse it in the chilled pani and eat immediately.

For the puris:
Fine semolina(rawa) – ½ cup
Plain flour(maida)- ½ tbsp
Soda water(bottled)- 2 to 3 tbsp
Salt- to taste
Oil- for deep frying

  1. Combine the semolina, plain flour, soda water and salt  make a semi-stiff dough and knead well,allow it to rest under a wet muslin cloth for 10 to 15 mins.
  2. Divide the dough into 40 equal portions and roll each portion in 37 mm ( ½ “) circles.
  3. Place these circles under a damp cloth for about 5 minutes.
  4. Deep fry in a kadai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil.)
  5. Remove, drain on absorbent paper and store in an air-tight container.

I used the ready made puris.
I follow second method for pani and keep the pani lil sweet.
You may adjust he measurements as you want.
You may also cut the puris with the help of a small lid if you are preparing puris.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

One comment

  1. Very tempting recipe…………..looks yummy.

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