Recipe Notes

INGREDIENTS for poori dough 1. Bombay Rava - 1 Cup 2. Wheat Flour - 1/2 Cup 3. Salt - 1/2 Teaspoon To a mixing bowl, add 1 cup bombay rava. Add 1/2 cup wheat flour, 1/2 teaspoon salt or salt to taste and mix. Add water and knead into dough. Knead the dough properly. Don't make it too soft or too hard. Since we are using rava, we will need more water than usual to knead the dough. Wet a clean cloth. Cover the dough with the wet cloth, close lid and let it sit for 1/2 hour. Let's prepare the flavoured water and stuffing in the mean time.

INGREDIENTS for flavoured water (paani) 1. Coriander Leaves - 1/2 Cup 2. Mint Leaves - 1/2 Cup 3. Green Chillies - 2-3 4. Tamarind Paste 5. Ginger 6. Cumin Seeds Powder - 1 Teaspoon 7. Pepper Powder - 1/2 Teaspoon 8. Black Salt - 1 Teaspoon 9. Lemon Juice - 1 Tablespoon To a mixie jar, add 1/2 cup coriander leaves, 1/2 cup mint leaves, 2-3 green chillies, small ginger piece, tamarind paste and grind into a paste by adding water. Strain this paste into a bowl using a spoon. We'll see how to make instant pani poori recipe in the next video. Add 3-4 glasses water, 1 teaspoon black salt, 1 teaspoon cumin seeds powder, 1/2 teaspoon salt, 1/2 teaspoon pepper powder, 1 tablespoon lemon juice and mix. flavoured water (paani) is ready now. put this aside. Preparation of stuffing. To a mixing bowl add soaked boiled chick peas (boiled green peas could be used instead). Add mashed boiled potatoes and mix. Add 1/2 teaspoon chilli powder, 1/2 teaspoon cumin seeds powder, 1/2 teaspoon coriander seeds powder, 1/2 teaspoon salt o salt to taste and mix. Stuffing is also ready now. Knead the poori dough again. Take a part of the dough and cover the rest of the dough with wet cloth. Roll this dough into a big chepathi. Don't make it too thin or too thick. Take a small round bowl or mould and take circular impressions to the dough. Remove the excess dough. Deep fry pooris now. Heat oil for deep fry in pan. Add the pooris one by one. The pooris will sink at first. As they rise up, press the pooris with spoon so that they bulge and become puffy. Don't let the oil become too hot. Put the oil on low flame after it heats up. To make the pooris crispy, cook on low flame till they turn brown. Flip and cook till they turn dark brown. Move them into a paper napkin plate. Crispy pooris are ready now. Pooris, flavoured water (paani) and stuffing are ready now. Take a poori and make a hole on the thin side by pressing it with your thumb. Add stuffing and onions. Add flavoured water (paani) and serve. After watching this video you can directly do it in your home with easily available ingredients..Homemade Pani Puri Recipe | How to make Pani Puri | Pani Puri Water | Pani Puri Stuffing With Potato

Easy Pani Puri With Step by step video. pani puri is a favorite chaat snack of many folks and ours too. with so many bursts of tastes and flavors in your mouth. About Paani Poori Recipe | Golgappa | Puchka Recipe: Paani Poori is an Indian street food snack that nobody can resist. Mainly originating from Varanasi, it is known by different names in different parts of the country. Paani poori in Maharashtra, Golgappe in Uttar Pradesh and Punjab while Puchka in West Bengal and Gupchup in parts of Odisha. No points for guessing that Paani Puri is indeed the most loved street food in India. A golgappa is a small, round shaped crispy puris, filled with various spices and chatpata water. So we promise you'll never hit those street stalls again once you make this paani puri recipe at home. Fresh, flavoursome and right in the comfort of your homes!