Pani poori Recipe

Pani poori is a popular street food in Mumbai and is relished by the old and young alike. Sweet, spicy, tangy and filled with with sprouted Moong or with White Peas Ragda, theis is one delicacy which is an all time favourite.

For the Pooris

• 250 gms semolina or very fine rava
• Salt
• Soda water(Aerated water) to bind the dough.

Method :
Mix the salt, semolina and soda water to a stiff dough. Cover n keep aside for 15 mnts. Divide into 60 equal portions. Roll out into 1.5 inch size puris. Heat oil in a pan. Deep fry to a golden brown and store in an air tight container.

Ragda:

• 250 gms white peas
• Salt
• 1/4 tsp Haldi /Turmeric powder
• 1 tsp Jeera/Cumin powder
• 2 tsps Coriander powder
• 1 tsp Chilly powder
• Coriander leaves finely chopped.

Method:
Wash and soak white peas for 8 hours. Pressure cook. Add salt, turmeric, Coriander, Cumin and chilly powders. Boil well, add the coriander leaves and keep aside.

Sprouted Moong:

Ingredients :

• 100 gms Moong/Green gram
• Salt
• 1/4 tsp Haldi /Turmeric powder

Method:
Sprout the Moong as usual. Add the turmeric powder and salt and cook in half a litre of water till done but firm.

Sweet and sour chutney

Ingredients :

• A tennis size ball of tamarind
• Jaggery as per taste
• 10 dates boiled and mashed in the mixer.
• Chilly powder, salt and a pinch of roasted jeera powder as per taste.

Method :
Soak the tamarind in hot water. Extract the pulp and boil along with the jaggery , date pulp, chilly powder, salt and jeera powder. Keep aside.

Spicy water

Ingredients :

• One bunch mint leaves
• 15 green chillies
• A small bowl of coriander leaves
• Juice of 1 lemon
• Everest Pani puri masala as per taste.
• 1.5 litres cold water.
• Salt

Method :
Grind the mint leaves, coriander leaves and green chillies with cold water to a smooth paste. Remove n add the juice of lime, pani puri masala and salt. Mix well and refrigerate. Allow the water to rest atleast for 5 hours before use.

To serve Pani poori :

Tap on the thin side of the Poori to make a small hole. Fill it with sprouted Moong, Ragda, sweet and sour chutney and the spicy water. Relish it either at room temperature or cold.