Ingredients
To make Puri’s
- Maida – 1 cup
- Rava/sooji- 1 cup
- Oil for frying
- Baking powder a pinch
- Salt to taste
- Water as required
To make Sweet Chutney
- Dates-10, deseeded
- Tamarind paste- 2tbsps
- Jaggery- 2 tbsps, powdered
- Jeera/cumin powder- 1 tbsp
- Garam masala- ½ tsp, optional
- Pepper powder or
- Red chilli powder – 1tsp
- Water as required
- Salt to taste
To make Green Chutney
- Kothamir/ Coriander leaves – 1cup
- Pudina/ Mint leaves- 1cup
- Green chillies- 4
- Ginger- 1” piece, chopped
- Pani puri masala powder- 1 tbsps
- Jeera/Cumin powder- ½ tsp
- Lime juice- 1 tbsps
- Salt to taste
- Water as required
For Stuffing
- Potato- 2, medium size
- Nalla Senagalu/Black channa - 1 cup
- Onion – 1, medium size, finely chopped, optional
Preparation Method
Sweet Chutney
Wash and soak the dates in warm water for about half an hour. Grind it to a paste and Strain through the sieve.
Take vessel and mix jaggery with water and add the grind dates, tamarind paste.
Add the jeera powder, pepper or chilli powder and salt.
Cook for about 5 minutes till they blend well. Cool it.
Sweet Chutney is ready.
Spicy/Green Chutney
Grind all the ingredients together in a mixer. Add required amount of water and lime juice.
Don’t make it too watery. Spicy green chutney is ready.
Adjust the ingredients in the both the chutneys according to your taste.
Puri
Mix maida and rava with little salt using water.
Knead the flour into smooth dough.
Cover the dough with a wet cloth and keep aside for 10-15 minutes.
Make a small size balls using the dough and roll into circles evenly.
Heat oil in a deep frying pan and fry the puri’s till they are crisp and golden brown. Press the puri to puff up with a ladle.
Make as much as you want and store it in an air tight container once they are cooled.
Puri’s and chutney’s are ready to serve.
Serving Pani Puri
Soak the channa overnight or minimum 6-8 hrs.
Meanwhile, clean and cook the potato and the channa in pressure cooker for 2-3 whistles.
Peel the skin and cut the potato into small pieces, sprinkle salt and keep it in a bowl.
Keep the cooked channa with salt sprinkled over in a bowl.
Take the poori, tap at the center and make a hole in it.
Stuff 2 or 3 potato pieces and little channa.
Keep ready this for 10-15 poori’s and then start serving.
Add the desired quantities of chutneys in the stuffed poori and Serve immediately in a small cup.
Variations
- If you don’t have enough time to make puri’s at home you can buy the readymade puri’s which are available in the market.
- Stuffing options are boiled peas (Battani), green gram (pesarapappu), Sev. To make it more healthy use sprouted legumes.
- The Pani can be made by mixing the both the ingredients of the sweet chutney and green chutney together also. The separate chutney making method helps to have either spicier or less spicy.
