One of India's favorite
snack. The word "Pani" means water and "Poori" is puffed
Indian bread. It is surely an experience eating Pani Poori. This popular
Indian snack is also called Gol Gappa. Usually enjoyed at many of the
street vendors in India it is becoming increasingly popular in many
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. The above picture is Courtesy bunrab.com
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. They also sell a ready to eat Pani Poori box. It is made by Swad
Foods and is very convenient and tasty
So try this wonderful
recipe for yourself at home. Enjoy.
for Pani Poori
be made ahead of time. Store carefully in a large airtight container.
Since they are extremely fragile take care while storing. Also it is important
to take care not to break any as the poori has to hold the Pani Poori water
and other ingredients.
Note : Use 1 cup of
plain flour if you do not use the Udad daal flour
the flours and salt together and knead into a stiff dough adding water a
little at a time.
a little oil and knead till the semolina almost dissolves. Knead for a
few minutes with oiled palms and cover with a damp cloth.
aside for 15 minutes.
oil in a deep wok / kadhai.
into 1/2 inch balls. Roll out into thin tiny Pooris. and deep fry in hot
oil till they puff up and golden brown. Keep Aside.
Poori Water # 1
5 teaspoons of the
Pani Poori Masala
5 to 6 cups of Cold
Pinch of black
1/2 teaspoon Chaat
Mix all of the above
and stir well. Store in an air tight container. Chill. Make a day ahead.
Poori Water # 2
bunch ( 8 to 9 leaves) Mint Leaves
7 to 8
cups of Cold Water
teaspoons Black pepper powder
teaspoons Black Salt
teaspoon clove powder
teaspoons Cumin powder
piece of Fresh Ginger
teaspoons of Lemon juice
mint leaves . Grind all of the above ingredients in a blender with a little of
the clod water. Add the rest of the cold water. Store in an airtight
container. Chill in the refrigerator. Make this a day ahead.
- 1/2 cup Boiled Green
Moong (lentils) sprouts
- 2 medium Potatoes
- 1 cup Tamarind
- Pani Poori Water
the moong till just tender. Cool.
the potatoes and chop coarsely. Cool.
THE PANI POORI
the Poori at the center lightly to make a half inch hole in it.
about 1/2 teaspoon of the potatoes and 1/2 teaspoon of the boiled
add 1 tbsp of the Tamarind chutney.
the filled Poori into the chilled pani puri water and serve.
can add the above ingredients into the Poori according to your taste.
Many people like to have only the sweet tamarind chutney, some like it
hot and therefore adding the potatoes and lentils they dip the poori
into the Pani Poori water. Some only add the moong/lentils while
others favor the potatoes. Make your favorite combination.