Pani Puri

Hello all the Bloggobuddies!! 
Re-posting this along with the recipe of Pani (the Puneri style) for Pani Puri. Pani for Pani Puri differs from city to city and all of them taste different and yummy.  But this one is specifically for "Punekars". This is specially for my friends here in Gothenburg. so friendssss here goes the recipe:-


For Tamarind Pani:- 
I would no specify the quantities here as it may defer according to the requirement. (But roughly the proportion for tamarind and jaggery is 1: little less than exactly 2)
Tamarind Pulp (Home-made/ readymade)
Dark Jaggery ( adding litle more than actually required jaggery for this; will make Pani more tastier and will give differnet flavour and colour)
Salt to taste
Chat masala 1 tsp.
Ajwain slightly crushed 1 tsp.
Mix in the tamarind and Jaggery very well and add water as per requirement. Mix in the salt, chat masala, ajwain. Chill it before using. Chilled water works best for Pani Puri.


For Tikhat Pani:-
Mint leaves, Green chillies, coriander, chat masala, jeera powder,fennel seeds, 1 inch piece ginger, 4-5 black pepper, 4-5 laung, 1 tsp. Ajwain, salt.
Grind everything together finely and then mix in water as per the required quantity. Chill it before using. Chilled water works best for Pani Puri.

I have received lot of requests from my friends to post the recipe for Puris for Pani Puri. In India it is widely available in every corner and nook of  every city. But Indians who are leaving outside India...it is really difficult for them to have panipuri as and when they want to. Of-course US and London are the exceptions that I know of, there may be many more places, but I did not have that privilege in Germany and now in Sweden. So for me, if I have to have Pani-Puri it requires a little bit of planning and patience. It takes a lot of time to make puris....haha...and if you make some 100 puris at a time then it takes patience...don't u agree.....so here goes the simple recipe:-

Refined Flour 1/4 cup

Fine Semolina 3/4 cup

Water 1/2 cup ( you actually require a little less water than 1/2 cup)

That is all you need and of course oil for frying. 

1. Now mix together Semolina and Refined Flour and add water little by little. Make sure that your dough does not become sticky. Cover and rest the dough for at least 10 mins. 

2. Divide the dough in 60 small parts and roll them out into a puri.

You can roll all the puris at once; just make sure you keep them covered on a wet kitchen cloth. (This will prevent the puris from drying and help them puffing evenly).

3. Fry the puris starting from the first batch that you rolled out in a really hot oil. Let them get proper colour and remove and drain on kitchen towel. Puris for Panipuri are ready.

Note:- If your dough becomes sticky, then use little oil while rolling out. But the puris will become soft eventually. Wait.......don't get upset. Pre-heat the oven on 200 o C and put all softened puris into the oven for 8-10 mins. and remove them. Once they get completely cooled down the puris will become crispy.